Name: Lamb Kofta Kebabs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 pound lamb mince; ¾ cup freshly grated yellow onion; 2 tablespoon finely chopped fresh cilantro leaves; 1 tablespoon chopped fresh mint; 3 teaspoon minced garlic cloves; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1½ teaspoon ground cinnamon; 1 teaspoon paprika; ½ teaspoon ground allspice; 1 teaspoon salt (adjust to taste); ½ teaspoon ground black pepper; ¼ teaspoon cayenne pepper (optional)

Jump to Recipe· 4.2 from 4 reviews

If you’re on the hunt for a flavorful, aromatic dish that feels like a warm hug from Middle Eastern flavors, this Lamb Kofta Kebabs Recipe is going to steal your heart. Juicy, perfectly spiced lamb meat molded around skewers and grilled to smoky perfection makes every bite a celebration. These kebabs are not only a feast for your taste buds but also incredibly simple to prepare, making them an absolute favorite for weeknights or entertaining guests alike.

Ingredients You’ll Need

In a clear glass bowl on a white marbled surface, there is a mix of layers starting with finely chopped white onions and green herbs at the bottom; on top of this is a seasoning layer with dark spices creating a powdery texture, and at the center sits a thick, square block of raw, pink ground meat with a slightly coarse texture. Photo taken with an iphone --ar 4:5 --v 7

Getting your hands on these ingredients is easier than you might think, and each plays a vital role in crafting the irresistible taste and texture of this dish. From fresh herbs to cozy spices, each element adds its own magic.

Lamb mince 1 pound: Use fresh quality lamb for the best flavor and tenderness.
Freshly grated yellow onion ¾ cup: Adds moisture and a subtle sweetness to balance the spices.
Fresh cilantro leaves 2 tablespoons, finely chopped: Brings a bright, herbal note that keeps the kebabs lively.
Fresh mint 1 tablespoon, chopped: Provides a refreshing coolness that complements the lamb beautifully.
Minced garlic cloves 3 teaspoons: Boosts the savory depth with its signature warm pungency.
Ground cumin 2 teaspoons: Delivers earthiness and a hint of nuttiness.
Ground coriander 2 teaspoons: Offers floral and citrus undertones that brighten up the meat.
Ground cinnamon 1½ teaspoons: Adds subtle sweetness and warmth to the spice blend.
Paprika 1 teaspoon: Gives smoky depth and a vibrant red color.
Ground allspice ½ teaspoon: Brings rich, complex aroma with hints of clove and nutmeg.
Salt 1 teaspoon: Enhances all the flavors—adjust to your taste preference.
Ground black pepper ½ teaspoon: Adds mild heat and sharpness.
Optional cayenne pepper ¼ teaspoon: Adds a gentle kick if you like a little heat in your kebabs.

How to Make Lamb Kofta Kebabs Recipe

Step 1: Mix and Chill the Meat Mixture

Begin by placing all your ingredients into a large mixing bowl. Take your time combining them well—this ensures every flavorful spice and herb is perfectly distributed throughout the lamb. Once mixed, let it chill for at least 10 minutes. This rest time helps the flavors marry and the meat firm up slightly, making it easier to shape.

Step 2: Shape the Koftas

After chilling, wet your hands with water to prevent sticking, then form the mixture into oval-shaped patties around your skewers. These elongated shapes cook evenly and hold beautifully on the grill, creating that classic kofta look and texture.

Step 3: Preheat and Prepare the Grill

Heat a grill pan over medium-high heat and brush the grate lightly with oil to avoid sticking. This step is key to achieving those irresistible grill marks and sealing in the lamb’s juices.

Step 4: Grill the Kofta Kebabs

Place your skewers on the hot grill. Cook for about 3 to 4 minutes on each side, or a little longer if your kebabs are thicker. You’ll want to wait until the meat is well sealed before turning to prevent breaking. The goal is a beautifully charred exterior with a juicy interior.

How to Serve Lamb Kofta Kebabs Recipe

The image shows a large white plate on a white marbled surface, filled with seven grilled meat skewers arranged in a fan shape, with their wooden sticks pointing outward. On the left side of the plate, there is a small stack of folded flatbread pieces. Next to the flatbread, a fresh salad composed of sliced cucumber, halved cherry tomatoes, and some green herbs sits in a curved pile. To the right of the plate, a small round glass bowl contains a smooth white sauce. Two sprigs of green herbs lie beside the bowl on the white marbled surface. The colors are vibrant with the brown grilled meat, red tomatoes, green cucumbers, and white bread and sauce. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Lamb Kofta Kebabs Recipe, think fresh and vibrant. Sprinkling chopped parsley or more fresh cilantro over the top adds a pop of color and brightness. A dollop of cooling yogurt or tzatziki on the side complements the bold spices perfectly, balancing the richness of the lamb.

Side Dishes

Pair these kebabs with fluffy couscous, warm pita bread, or a crisp salad featuring cucumbers, tomatoes, and red onions for refreshing crunch. Roasted vegetables or a simple rice pilaf also make fantastic companions, rounding out the meal with varied textures and flavors.

Creative Ways to Present

For a fun twist, serve your lamb kofta kebabs over a bed of creamy hummus or alongside a fresh tabbouleh salad layered in small bowls for a mezze-style feast. You can also skewer the kebabs individually for appetizers or stack them on a platter with grilled vegetables for an impressive centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, place the cooled kebabs in an airtight container and refrigerate. They’ll stay delicious for up to 3 days, making them perfect for quick lunches or easy dinners the next day.

Freezing

You can freeze uncooked shaped kofta on the skewers by laying them flat on a tray and freezing until solid, then wrapping them tightly in foil or plastic wrap. This allows you to grill fresh kebabs whenever you want without losing any flavor or texture.

Reheating

Reheat cooked koftas gently in a skillet over medium heat or in the oven at a low temperature to keep them juicy and tender. Avoid microwaving if possible, as it can dry out the meat.

FAQs

Can I use beef instead of lamb for this recipe?

Absolutely! Ground beef can be a substitute if lamb isn’t your preference or is hard to find. Just keep in mind that lamb’s unique flavor is part of what makes these kofta kebabs so special.

Do I have to use skewers for this recipe?

Skewers help with even cooking and presentation but if you don’t have any, you can shape the kofta into patties or meatballs and cook them in a grill pan or oven instead.

How spicy are these kebabs?

The spice level is mild by default but can be easily adjusted by adding more cayenne pepper or chili flakes according to your taste.

What’s the best way to tell when the kofta is cooked?

The exterior should be browned and sealed, and the internal temperature should reach 160°F (71°C) for safely cooked lamb. Juices should run clear when pierced.

Can I prepare the kofta mixture in advance?

Yes! Preparing the meat mixture a few hours ahead or even the day before allows the flavors to develop beautifully. Just make sure to keep it covered in the refrigerator until you’re ready to cook.

Final Thoughts

This Lamb Kofta Kebabs Recipe is truly one of those dishes that brings warmth and excitement to the dining table. With its perfect balance of spices, fresh herbs, and tender lamb, it’s a recipe worth keeping close for both everyday meals and special occasions. Give it a try—you might just find your new favorite go-to kebab that everyone asks for again and again.

Jessica

Lamb Kofta Kebabs Recipe

Ingredients You’ll Need