Lamb Kofta Kebabs Middle Eastern Spices (Printer-friendly)

Juicy ground lamb skewers seasoned with cumin, coriander, and aromatic spices, grilled until perfectly browned.

# What you'll need:

→ Meats

01 - 1.1 pounds ground lamb

→ Vegetables & Aromatics

02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 3 tablespoons fresh parsley, chopped
05 - 2 tablespoons fresh mint, chopped

→ Spices

06 - 1½ teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon ground cinnamon
10 - ¼ teaspoon ground allspice
11 - ½–1 teaspoon chili flakes (optional)
12 - Salt and black pepper, to taste

→ Others

13 - 2 tablespoons olive oil
14 - Lemon wedges, for serving

# Method:

01 - Combine ground lamb with grated onion, minced garlic, chopped parsley, mint, and all spices in a large bowl. Season generously with salt and pepper, mixing until just incorporated. Avoid overworking the meat to maintain tenderness.
02 - Moisten hands with water to prevent sticking. Divide the lamb mixture into 8 equal portions. Form each portion into a long, sausage-like shape around metal or pre-soaked wooden skewers, ensuring even thickness for uniform cooking.
03 - Prepare a grill, grill pan, or broiler to medium-high heat (approximately 400°F). Allow the cooking surface to become thoroughly hot for proper searing.
04 - Lightly brush the shaped koftas with olive oil. Place on the preheated grill and cook for 12–15 minutes, turning every 3–4 minutes to brown all sides evenly. The internal temperature should reach 160°F for well-done lamb.
05 - Remove the kebabs from skewers if desired. Serve immediately with fresh lemon wedges. Accompany with steamed rice, Mediterranean salad, warm flatbreads, and yogurt sauce for a complete meal.

# Expert Tips:

01 -
  • The spice blend creates this incredible aroma that fills your entire kitchen and makes everyone suddenly hungry
  • These kebabs are forgiving enough for weeknight dinners but impressive enough for feeding a crowd
02 -
  • If you are using wooden skewers, soak them for at least 30 minutes so they do not burn on the grill
  • The mixture should feel slightly sticky when shaping, if it is too wet add a tablespoon of breadcrumbs
03 -
  • Grate the onion on the finest setting and squeeze out excess moisture before adding
  • Press the mixture firmly around the skewers, leaving a small gap at the ends for easy handling

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