Lamb Kofta Kebabs (Printable)

Juicy grilled lamb koftas seasoned with aromatic Middle Eastern spices, perfect with rice, flatbreads, or yogurt dips.

# What You'll Need:

→ Meats

01 - 1.1 lb ground lamb

→ Vegetables & Aromatics

02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 3 tbsp fresh parsley, chopped
05 - 2 tbsp fresh mint, chopped

→ Spices

06 - 1½ tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp smoked paprika
09 - ½ tsp ground cinnamon
10 - ¼ tsp ground allspice
11 - ½–1 tsp chili flakes
12 - Salt and black pepper, to taste

→ Others

13 - 2 tbsp olive oil
14 - Lemon wedges, for serving

# How to Make It:

01 - In a large bowl, mix ground lamb with grated onion, minced garlic, chopped parsley and mint, all spices, salt, and pepper until just combined. Avoid overmixing to maintain texture.
02 - Moisten hands with water to prevent sticking. Divide mixture into 8 equal portions. Shape each portion around skewers, forming long sausage-like kebabs about 6 inches in length.
03 - Lightly brush the formed koftas with olive oil on all sides to promote even browning and prevent drying during cooking.
04 - Heat grill, grill pan, or broiler to medium-high temperature, approximately 400°F. Oil grates lightly if using outdoor grill.
05 - Place kebabs on preheated cooking surface. Grill for 12–15 minutes, turning every 3–4 minutes, until browned on all sides and internal temperature reaches 160°F.
06 - Transfer to serving platter and accompany with fresh lemon wedges. Serve over basmati rice, with Mediterranean salad and flatbread, or alongside tzatziki or hummus.

# Expert Hacks:

01 -
  • The spice blend hits that perfect balance between warming comfort and bright freshness
  • These come together in under 40 minutes but taste like they've been simmering for hours
02 -
  • Mixing the meat too much is the fastest way to ruin the texture, so trust that gentle handling pays off
  • Metal skewers cook the meat from the inside out, while wooden skewers stay neutral—soak wooden ones for 30 minutes to prevent burning
03 -
  • Grate the onion on the smallest holes of your box grater and squeeze out any excess liquid before adding it to the meat
  • Let the formed kebabs chill in the refrigerator for 30 minutes before grilling to help them hold their shape

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