Lamb Kofta Kebabs (Print)

Ground lamb seasoned with cumin, coriander, mint and parsley, grilled on skewers and served with lemon and yogurt.

# What You Need:

01 - 1.1 pounds ground lamb

02 - 1 small onion, finely grated

03 - 2 cloves garlic, minced

04 - 3 tablespoons fresh parsley, chopped

05 - 2 tablespoons fresh mint, chopped

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

13 - 2 tablespoons olive oil

14 - Lemon wedges, for serving

01 - In a large bowl, thoroughly blend ground lamb with onion, garlic, parsley, mint, all spices, salt, and pepper until evenly mixed.

02 - With damp hands, portion the mixture into eight equal parts and mold each onto a skewer to form elongated kebabs.

03 - Lightly brush each kebab with olive oil, ensuring all surfaces are coated.

04 - Preheat a grill, grill pan, or broiler to medium-high heat.

05 - Grill the kebabs for 12 to 15 minutes, rotating occasionally, until fully cooked and evenly browned on all sides.

06 - Present hot with lemon wedges, optionally accompanied by rice, salad, flatbread, or yogurt sauce.

01 -

If you love meals full of robust flavor, these kebabs are like a treasure chest you get to open at your own table.
They’re weeknight-friendly but make any gathering feel effortlessly festive.

02 -

Trying to speed through mixing or shaping guarantees tough koftas—take the extra minute to handle them gently.
Brushing the skewers with oil first makes removing them later so much easier and saves a lot of muttered swearing.

03 -

Chilling the shaped koftas before grilling has saved many from breaking or sticking, especially when using wooden skewers.
Sprinkling sumac or a pinch of extra chili on top right before serving wakes up all the flavors.