Middle Eastern · Main · Easy
Lamb Kofta
Hand formed spiced lamb skewers, juicy and charred, with warm spices in every bite.
The whole recipe in 60 seconds
Lamb Kofta, in 5 ideas
- Grated onion keeps the kofta moist.
- Chilling before grilling prevents falling apart.
- Do not overmix or the texture turns dense.
- A touch of cinnamon is the secret background note.
- Serve with a sharp salad to cut the richness.
What you need
Ingredients
- 2 lbs ground lamb
- 1 onion, grated and squeezed
- 4 cloves garlic, minced
- 1/4 cup chopped parsley
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- Flatbreads and tahini to serve
How to make it
Directions
- Mix all ingredients gently until just combined; do not overwork.
- Form into long oval kebabs around skewers or into patties.
- Chill 20 minutes to firm up.
- Grill over medium high heat, turning, until charred and cooked through, about 10 minutes.
- Rest 5 minutes and serve with flatbreads and tahini.
Money saver. Ground lamb is often cheapest at Middle Eastern butchers.