Lamb Kofta Kebabs are a flavorful and easy way to use ground lamb. They’re juicy, lightly spiced, and perfect for a quick dinner. Serve them with pita, salad, or rice for a meal that feels special without being complicated.
Why Make This Recipe
This recipe is great when you want something different from regular beef or chicken. Ground lamb cooks quickly, the spices add a lot of flavor, and the kebabs are easy to shape and grill (or cook on a pan). It’s a simple dinner that tastes like it came from a restaurant.
How To Make Lamb Kofta Kebabs
Ingredients:
- 1 lb ground lamb
- 1 small onion, finely diced (or grated)
- 2 garlic cloves, minced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped (optional but recommended)
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cinnamon (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1–2 tbsp olive oil (for brushing or pan cooking)
Optional for serving: pita bread, tzatziki, chopped cucumber, tomato, red onion, lemon wedges
Directions:
- Mix: In a bowl, combine ground lamb, onion, garlic, parsley, mint, cumin, coriander, cinnamon, salt, and pepper. Mix gently until just combined (don’t overmix).
- Shape: Divide into 8 portions and shape into oblong kebabs (on skewers or just shaped by hand). Chill for 15–30 minutes if you have time so they hold their shape better.
- Cook: Grill or cook on a hot grill pan/skillet for 3–4 minutes per side until browned and cooked through (internal temp 160°F / 71°C). Rest 2 minutes before serving.
Prep Time And Nutrition Facts
This recipe takes about 10 minutes to prepare and 8–10 minutes to cook, making a total of around 20 minutes. It makes about 4 servings (2 kebabs each), and each serving has roughly 320 calories, with a good amount of protein and healthy fats.
How To Serve Lamb Kofta Kebabs
Serve hot with pita bread, a simple cucumber-tomato salad, and a sauce like tzatziki or garlic yogurt. These also taste great with rice or roasted potatoes.
How To Store Lamb Kofta Kebabs
Let them cool, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over low heat or in the oven at 350°F for 8–10 minutes.
Tips To Make Lamb Kofta Kebabs
- Don’t overmix the meat or the kebabs can become dense.
- Grating the onion works even better than dicing (more juicy and smooth texture).
- If the mixture feels too soft, chill it for 30 minutes before cooking.
- Use a meat thermometer to avoid overcooking.
Health And Benefits Of This Recipe
Ground lamb is a good source of protein, iron, and vitamin B12, which supports energy and overall health. Pairing it with fresh salad or vegetables makes this a balanced, filling meal.
Variation (If Any)
- Less rich: mix ground lamb with ground beef (50/50).
- Spicier: add chili flakes or a pinch of cayenne.
- More flavor: add a pinch of smoked paprika or sumac.
FAQs
What should I serve with lamb kofta? Pita, rice, salad, roasted veggies, or even fries.
Can I cook kofta without a grill? Yes, a grill pan or regular skillet works perfectly.
Do I need skewers? No. You can shape them like small logs and cook them in a pan.
How do I stop kofta from falling apart? Don’t over-handle the mixture and chill it before cooking if needed.
Can I bake these instead? Yes, bake at 400°F for about 15–18 minutes, flipping halfway.
Can I freeze lamb kofta? Yes. Freeze raw shaped kofta on a tray, then store in a freezer bag for up to 2 months.
What sauce goes best with lamb kofta? Tzatziki, garlic yogurt sauce, or tahini sauce all work great.
Lamb Kofta Kebabs
Ingredients
Method
- In a bowl, combine ground lamb, onion, garlic, parsley, mint, cumin, coriander, cinnamon, salt, and pepper. Mix gently until just combined (don’t overmix).
- Divide into 8 portions and shape into oblong kebabs (on skewers or just shaped by hand). Chill for 15–30 minutes if you have time so they hold their shape better.
- Grill or cook on a hot grill pan/skillet for 3–4 minutes per side until browned and cooked through (internal temperature 160°F / 71°C). Rest 2 minutes before serving.
