Lamb Kofta Kebabs (Print Version)
Spiced ground lamb mixed with herbs, formed on skewers and grilled until juicy; serve with lemon and a yogurt dip.
# What You'll Need:
→ Meats
01 - 1.1 pounds ground lamb
→ Vegetables & Aromatics
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 3 tablespoons fresh parsley, chopped
05 - 2 tablespoons fresh mint, chopped
→ Spices
06 - 1 1/2 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground allspice
11 - 1/2 to 1 teaspoon chili flakes, optional
12 - Salt and black pepper, to taste
→ Others
13 - 2 tablespoons olive oil
14 - Lemon wedges, for serving
# How to Make It:
01 - In a large mixing bowl, combine ground lamb, grated onion, garlic, parsley, mint, cumin, coriander, smoked paprika, cinnamon, allspice, chili flakes if using, salt, and black pepper. Mix gently until evenly blended.
02 - With damp hands, divide the lamb mixture into 8 equal portions. Mold each portion evenly around a skewer to form elongated kebabs.
03 - Brush each shaped kebab lightly with olive oil to prevent sticking.
04 - Preheat a grill, grill pan, or broiler to medium-high heat.
05 - Place kebabs on the heated grill or under the broiler. Cook for 12 to 15 minutes, turning occasionally, until evenly browned and cooked through.
06 - Remove from heat and transfer to serving platter. Accompany with lemon wedges, and serve hot over rice, salad, or with flatbreads and yogurt sauce if desired.
# Expert Advice:
01 -
- You can shape the koftas ahead of time and grill them the moment friends arrive for dinner.
- The combination of fresh mint and smoked paprika makes them taste special without any hard-to-find ingredients.
02 -
- Overmixing the meat makes the koftas dense, not juicy—so mix gently and stop as soon as it holds together.
- I once forgot to oil the kebabs, and wrestling with sticky grilled lamb taught me to always brush them first.
03 -
- Using freshly ground spices instead of pre-ground boosts the flavor dramatically.
- A hot grill creates that irresistible sear and locks in juiciness you won’t get from a cold pan.