Lamb Kofta — Grilled Kebabs
Transport your taste buds to the Middle East with these juicy, flavorful lamb kofta kebabs. Easy to make and perfect for grilling season, they're a guaranteed crowd-pleaser.
Lamb Kofta — Grilled Kebabs
Transport your taste buds to the Middle East with these juicy, flavorful lamb kofta kebabs. Easy to make and perfect for grilling season, they're a guaranteed crowd-pleaser.
The Key Move
Keep the lamb mixture very cold to prevent the fat from melting and creating a greasy, crumbly kofta.
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The Setup
- Grill
- Large Bowl
- Skewers
The Mise en Place
5 of 11Your prep station before cooking begins
The Protein (0/3)
Kofta is falling apart on the grill.
Ensure the lamb mixture is cold and well-chilled before grilling.
Kofta is dry and tough.
Do not overmix the lamb mixture. Overmixing develops the gluten in the meat, resulting in a tougher texture. Also, avoid overcooking the kofta on the grill.
The Method
CHILL
Time-sensitivePlace the ground lamb (900 g) in the freezer for 15-20 minutes to chill thoroughly. This helps prevent the fat from melting during mixing.
COMBINE
In a large bowl, combine the chilled ground lamb (900 g), chopped onion (½ cups), mint, parsley, minced garlic (4 cloves), cumin (2 tsp), coriander (2 tsp), paprika (1 tsp), cayenne pepper (¼ tsp) (if using), salt (1 tsp), and pepper.
MIX
Gently mix all ingredients together until just combined. Be careful not to overmix, as this can make the kofta tough.
FORM
Using slightly wet hands, form the mixture into elongated kebab shapes around skewers. Aim for about 4-5 inches long.
The mixture should be firm and hold its shape easily.
CHILL
Prep aheadPlace the formed kofta kebabs on a plate or tray and chill in the refrigerator for at least 30 minutes. This helps them hold their shape during grilling.
PREHEAT
Preheat your grill to medium-high heat.
GRILL
Grill the kofta kebabs for about 8-10 minutes, turning occasionally, until they are cooked through and have a nice char on all sides.
The internal temperature should reach 160°F (71°C). • The kofta should be firm to the touch and slightly springy.
REST
Remove the kofta kebabs from the grill and let them rest for a few minutes before serving.
SERVE
Serve the lamb kofta kebabs hot with warm pita bread, yogurt sauce, and your favorite toppings.
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