Spiced ground lamb skewers with Middle Eastern flavors
Lamb Kofta Kabobs
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
8 skewers
Difficulty
Easy
Cost
Moderate
$$
Lamb Kofta Kabobs
Spiced ground lamb skewers with Middle Eastern flavors
★4.5(21)
Seasoned ground lamb shaped around skewers and grilled until charred outside and juicy inside. Served with flatbread and yogurt for a complete Middle Eastern feast.
20m
Prep Time
10m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Kofta are ground meat skewers popular across the Middle East and Mediterranean. The blend of warm spices, onion, and fresh herbs mixed into the lamb creates incredibly flavorful results.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Mediterranean cooking celebrates the connection between good food and good living. Lamb Kofta Kabobs embodies that spirit with bright, fresh flavors and wholesome ingredients that nourish as much as they satisfy. This recipe proves that eating well does not require complicated techniques — just quality ingredients and a little care.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1.5 lbs ground lamb
- 1 small onion, grated
- 2 tsp cumin
- 1 tsp coriander
- 1/4 cup fresh parsley, minced
- Flatbread and yogurt for serving
Instructions
- 1
Mix ground lamb with grated onion (squeeze out excess liquid), cumin, coriander, parsley, salt, and pepper.
- 2
Divide into 8 portions. Shape each around a flat metal skewer in an elongated oval.
- 3
Refrigerate for 30 minutes to firm up—this helps them stay on the skewers.
- 4
Grill over medium-high heat for 4-5 minutes per side until charred and cooked through (160°F).
- 5
Serve on warm flatbread with yogurt sauce, sliced tomatoes, and pickled onions.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Ground lambGround beef or a lamb-beef mix
Beef is milder; the mix gives the best of both
CuminBaharat spice blend
A warm Middle Eastern spice mix with more complexity
Tips & Storage
Pro Tips
Use flat metal skewers—round ones cause the meat to spin when you flip.
Wet your hands when shaping to prevent the meat from sticking.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 3 days. Freeze uncooked kofta for 2 months.
Reheating
Reheat on the grill or in a skillet for 3-4 minutes per side.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (95mg) · 4 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates26g
Fat4g
Fiber420mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use beef instead of lamb?
- Yes, or a mix of beef and lamb. The key is using meat with at least 20% fat.
- Why do my kofta fall off the skewers?
- Chill them before grilling, use flat skewers, and don't make them too thick.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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