Lamb Kofta Kebabs (Printable)

Juicy ground lamb blended with aromatic Middle Eastern spices, shaped onto skewers and grilled to golden perfection.

# What You'll Need:

→ Meats

01 - 1.1 lbs 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 (optional)
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 mixing bowl, combine ground lamb with grated onion, minced garlic, chopped parsley, chopped mint, ground cumin, coriander, smoked paprika, cinnamon, allspice, chili flakes if using, salt, and pepper. Mix gently until just combined—avoid overworking to maintain tenderness.
02 - Moisten your hands with water to prevent sticking. Divide the lamb mixture into 8 equal portions. Form each portion into a long, sausage-like shape around metal skewers or soaked wooden skewers, pressing firmly to adhere the meat to the skewer.
03 - Lightly brush the shaped koftas with olive oil on all sides to promote even browning and prevent sticking during cooking.
04 - Preheat your grill, grill pan, or broiler to medium-high heat (approximately 375°F to 400°F). Ensure the grates are clean and lightly oiled for optimal results.
05 - Place the koftas on the preheated grill. Cook for 12–15 minutes, turning every 3–4 minutes to brown evenly on all sides. The kebabs are done when they reach an internal temperature of 160°F and are nicely charred.
06 - Remove the koftas from the skewers if desired. Serve immediately with fresh lemon wedges alongside rice, Mediterranean salad, or warm flatbreads with yogurt sauce for a complete meal.

# Tips from dashanddishes:

01 -
  • The spice blend hits that perfect balance between warming cinnamon and bright herbs
  • These come together faster than almost any grilled dinner I make
  • Leftovers (if you somehow have any) reheat beautifully for lunch the next day
02 -
  • Damp hands are your best friend when shaping—dry hands will make this frustratingly messy
  • If your skewers are wooden, soak them for at least 30 minutes or they will burn
  • Let the kebabs rest for a few minutes after grilling for the juiciest results
03 -
  • Room temperature meat mixes more evenly and holds onto skewers better
  • Do not press down on the kebabs while they grill—you will squeeze out all those precious juices

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