Lamb Kofta Kebabs Middle Eastern Spiced (Printable)

Juicy ground lamb blended with aromatic Middle Eastern spices, grilled to perfection on skewers for a flavorful main course.

# What You 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:

01 - In a large mixing bowl, combine ground lamb, grated onion, minced garlic, chopped parsley, chopped mint, cumin, coriander, smoked paprika, cinnamon, allspice, chili flakes (if using), salt, and black pepper. Mix thoroughly until all spices are evenly distributed throughout the meat.
02 - Moisten your hands with water to prevent sticking. Divide the lamb mixture into 8 equal portions. Shape each portion around a skewer, forming long sausage-like kebabs that are uniform in thickness for even cooking.
03 - Lightly brush the surface of each kofta with olive oil. This helps achieve a nice char and prevents sticking during cooking.
04 - Preheat your grill, grill pan, or broiler to medium-high heat (approximately 400°F). The grate should be clean and lightly oiled if using a grill.
05 - Place the koftas on the preheated grill. Cook for 12–15 minutes, turning every 3–4 minutes to brown all sides evenly. The kebabs are done when they develop a nice charred exterior and reach an internal temperature of 160°F.
06 - Remove the koftas from the grill and serve immediately while hot. Accompany with fresh lemon wedges, steamed rice, a crisp salad, warm flatbreads, or a cooling yogurt sauce.

# Expert Advice:

01 -
  • The spice blend creates this incredible aroma that fills your entire kitchen and makes everyone drift toward the stove asking whats for dinner
  • They come together in under 40 minutes but taste like something you'd order at a special occasion restaurant
02 -
  • Overmixing the meat makes tough kofta, so once the spices are distributed, stop mixing and move on to shaping
  • If the meat mixture feels too soft to shape, chill it in the refrigerator for 20 minutes first, which makes it much easier to work with
03 -
  • Soak wooden skewers in water for 30 minutes before using to prevent burning, or just use metal ones for easier handling
  • If your kofta are sticking to the grill, let them cook another minute before trying to turn them—they'll release naturally once properly seared

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