Spiced ground lamb skewers grilled to perfection
Kofta Kebabs
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
8 skewers
Difficulty
Easy
Cost
Moderate
$$
Kofta Kebabs
Spiced ground lamb skewers grilled to perfection
★4.5(8)
Juicy, well-spiced ground lamb kebabs threaded on skewers and grilled until charred outside and tender inside. A Middle Eastern classic perfect for summer cookouts.
20m
Prep Time
10m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Kofta kebabs transform ground lamb into something extraordinary with warm spices, fresh herbs, and grated onion for moisture. The key is not overworking the meat so it stays juicy.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
What makes Kofta Kebabs worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
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, finely grated
- 1/4 cup fresh parsley, finely chopped
- 1 tsp each: cumin, coriander, paprika
- 1/2 tsp cinnamon
- Salt and pepper to taste
Instructions
- 1
Combine lamb, grated onion, parsley, and all spices in a bowl. Mix gently—do not overwork.
- 2
Divide into 8 portions. Shape each around a flat metal skewer into a 6-inch oval, about 1 inch thick.
- 3
Refrigerate on a tray for 15 minutes to firm up.
- 4
Grill over high heat for 3-4 minutes per side until charred outside and cooked through (160°F internal).
- 5
Serve with warm pita, tahini sauce, pickles, and fresh vegetables.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Ground lambGround beef or a 50/50 mix
Beef is milder; the mix is a nice compromise
Fresh parsleyFresh cilantro
Different herb flavor that works equally well
Tips & Storage
Pro Tips
Use flat metal skewers so the kofta doesn't spin when turning.
Keep your hands wet when shaping to prevent 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
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 375°F oven for 8 minutes or briefly on the grill.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (95mg) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates22g
Fat2g
Fiber380mg
Sugar0g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use beef instead?
- Yes, use 80/20 ground beef for juicy results.
- Can I broil instead of grill?
- Absolutely—broil on high for 4-5 minutes per side on a wire rack.
- 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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