Lamb Kofta Kebabs Recipe

What makes authentic kofta kebabs special is the combination of fresh herbs, warm spices, and the technique of kneading the mixture until it becomes smooth and cohesive. When grilled properly, the outside develops a beautiful char while the inside remains juicy and flavorful. These kebabs are incredibly versatile, perfect for casual backyard grilling or elegant dinner parties, and they pair beautifully with rice, flatbread, and fresh salads.

Serves: 4-6 people

Cooking Time: 15 minutes

Preparation Time: 20 minutes (plus 30 minutes chilling time)

What You’ll Need

For the kofta mixture:

• 2 pounds ground lamb (80/20 fat ratio preferred)
• 1 large onion, very finely chopped
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 slice white bread, crusts removed, soaked in milk
• 1 large egg

For the spice blend:

• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper

For serving:

• 6-8 pita bread rounds
• 1 cup hummus
• 1 cup tzatziki or yogurt sauce
• 2 large tomatoes, sliced
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• Fresh mint leaves for garnish

Equipment needed:

• 8-10 metal skewers (or wooden skewers soaked for 30 minutes)
• Grill or grill pan

Preparing the Kofta Mixture

Start by squeezing the soaked bread to remove excess milk, then crumble it into fine pieces. This bread acts as a binder and helps keep the kofta moist during cooking. Place the ground lamb in a large mixing bowl and add the crumbled bread.

Add the very finely chopped onion to the lamb. The onion pieces should be almost minced – larger pieces can cause the kofta to fall apart during cooking. If you have a food processor, pulse the onion until it’s very fine but not pureed.

Add the minced garlic, chopped parsley, mint, cilantro, and the beaten egg to the bowl. The fresh herbs are essential for authentic flavor, so don’t skip them or substitute with dried herbs.

Mixing the Spices

In a small bowl, combine all the spices: cumin, coriander, paprika, cinnamon, allspice, cayenne, salt, and black pepper. Mix them well to ensure even distribution. The spice blend should be aromatic and well-balanced, with warm, earthy notes.

Add the spice mixture to the lamb and other ingredients. Now comes the crucial step: using clean hands, mix and knead the mixture thoroughly for about 5-7 minutes. The mixture should become smooth, cohesive, and slightly sticky. This kneading process is what gives kofta its characteristic texture.

Shaping the Kebabs

Divide the mixture into 8-10 equal portions. With wet hands (this prevents sticking), take one portion and shape it around a skewer, forming a sausage-like shape about 5-6 inches long. The kofta should be evenly distributed and firmly pressed onto the skewer.

Make sure the meat is well-compacted around the skewer, with no air pockets. Gently smooth the surface with your hands. The shaped kofta should hold together well and not slide on the skewer.

Place the shaped kebabs on a plate and refrigerate for at least 30 minutes. This chilling time helps the kofta hold its shape during cooking and allows the flavors to meld together.

Grilling the Kofta

Preheat your grill to medium-high heat. Clean and oil the grates well to prevent sticking. If using a gas grill, aim for about 400-425 degrees. For charcoal grills, the coals should be hot with minimal flames.

Remove the kofta from the refrigerator and let them come to room temperature for about 10 minutes. This ensures even cooking throughout.

Place the kebabs on the grill and cook for about 12-15 minutes total, turning them every 3-4 minutes to ensure even browning on all sides. The kofta should develop a beautiful golden-brown crust while remaining juicy inside.

Achieving Perfect Doneness

The kebabs are done when they’re golden brown all over and feel firm when gently pressed. The internal temperature should reach 160 degrees Fahrenheit for food safety. Cut into one kebab to check – the inside should be cooked through but still juicy, not dry.

If the outside is browning too quickly, move the kebabs to a cooler part of the grill and cover with a lid to finish cooking through. The key is to achieve a good crust while keeping the inside moist.

Serving Your Kofta Kebabs

Serve the hot kofta kebabs immediately with warm pita bread, hummus, and tzatziki. The traditional way to eat them is to slide the meat off the skewer into the pita bread, then add your choice of accompaniments.

Arrange the sliced tomatoes, cucumbers, and red onions on a platter for people to add to their kebabs. Garnish with fresh mint leaves and a drizzle of olive oil for an authentic presentation.

Alternative Cooking Methods

If you don’t have a grill, you can cook the kofta kebabs in a grill pan over medium-high heat, turning frequently for even browning. They can also be baked in a 425-degree oven for about 15-20 minutes, though they won’t have the same smoky flavor.

For a different presentation, you can shape the mixture into small patties instead of using skewers. Cook them the same way, but reduce the cooking time slightly as they’ll be thinner.

Tips for Perfect Kofta

The quality of your lamb makes a huge difference in the final dish. Look for ground lamb with about 80% lean meat and 20% fat. Too lean and the kofta will be dry; too fatty and they may fall apart.

Don’t skip the kneading step – this is what creates the smooth, cohesive texture that holds the kebabs together. The mixture should feel almost paste-like when properly kneaded.

Keep your hands wet when shaping the kofta to prevent the mixture from sticking. If the mixture seems too wet, add a tablespoon of breadcrumbs; if too dry, add a little water.

Make sure your grill is properly preheated and well-oiled. This prevents sticking and helps achieve the beautiful crust that makes kofta kebabs so appealing.

These Lamb Kofta Kebabs bring the authentic flavors of the Middle East to your table, creating a dish that’s both satisfying and exotic, perfect for outdoor entertaining or a special family meal.