Grilled Lamb Kofta Kebabs

Introduction

Kofta kebabs are the ultimate expression of Middle Eastern grilling — juicy, heavily spiced ground lamb pressed onto skewers and charred over open flame. The key to great kofta is a generous hand with the spices and not overworking the meat. Served with a cool, garlicky tzatziki and warm flatbread, these kebabs are an instant crowd-pleaser.

Why You'll Love It

• Ready in 30 minutes, including prep time
• The spice blend creates deep, complex flavor without being hot
• The contrast between smoky kofta and cool tzatziki is incredible

Ingredients

• 1½ lbs Ground lamb
• 1 small Onion, grated and squeezed dry
• 3 cloves Garlic, minced
• ¼ cup Fresh flat-leaf parsley, finely chopped
• 2 tbsp Fresh mint, finely chopped
• 2 tsp Ground cumin
• 1 tsp Ground coriander
• ½ tsp Ground cinnamon
• ½ tsp Smoked paprika
• ¼ tsp Cayenne pepper
• 1 tsp Salt
• ½ tsp Black pepper
• 1 cup Greek yogurt (for tzatziki)
• ½ Cucumber, grated and squeezed dry
• 1 tbsp Lemon juice
• Warm flatbread For serving

Equipment

• Metal or soaked wooden skewers
• Grill, grill pan, or broiler
• Mixing bowl

Instructions

1. Mix the kofta — Combine lamb, grated onion, garlic, parsley, mint, and all spices in a bowl. Mix with your hands until just combined — do not overwork or the meat will become tough and dense.
2. Shape onto skewers — Divide into 8 portions. Press each portion around a skewer in a long, oval sausage shape about ¾ inch thick. If the mixture is sticky, wet your hands. Refrigerate 15 minutes to firm up.
3. Make the tzatziki — Combine Greek yogurt, grated cucumber (squeezed very dry), 1 grated garlic clove, lemon juice, a pinch of salt, and a drizzle of olive oil. Chill until serving.
4. Grill the kofta — Preheat grill to high heat. Oil the grates. Grill kofta 3-4 minutes per side until charred outside and just cooked through. Don't move them too early — let a crust form before flipping.
5. Serve — Slide kofta off skewers onto warm flatbread. Top with tzatziki, pickled red onion, and a squeeze of lemon.

Tips

• Squeeze the grated onion VERY dry in a towel — excess moisture makes the kofta fall apart on the grill.
• Chilling the shaped kofta for 15 minutes helps them hold their shape during cooking.

Variations

• Beef Kofta: Use ground beef with a slightly higher fat content (80/20) for juicy results.
• Chicken Kofta: Use ground chicken thigh meat (not breast) and add 1 tablespoon olive oil to keep them moist.

Storage

Fridge: Cooked kofta keeps 3 days. Raw mixture keeps 1 day.

Freezer: Freeze raw, shaped kofta on a tray, then bag. Grill from frozen, adding 2-3 minutes per side.

Reheat: Reheat in a hot skillet or under the broiler for 3-4 minutes.

Nutrition (per serving)

• Calories: 380 kcal
• Fat: 24 g
• Carbs: 8 g
• Protein: 32 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 620 mg

FAQ