Lamb Kofta Kebabs (Printable version)

Juicy ground lamb blended with aromatic Middle Eastern spices, grilled to perfection on skewers for a flavorful and satisfying meal.

# Ingredient list:

→ Meats

01 - 1.1 lbs ground lamb

→ Vegetables & Aromatics

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

→ Spices

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

→ Others

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

# Directions:

01 - Combine ground lamb with grated onion, minced garlic, chopped parsley and mint, and all spices in a large bowl. Season generously with salt and pepper, mixing until just incorporated without overworking the meat.
02 - Moisten hands with water to prevent sticking. Divide mixture into 8 equal portions. Form each portion into a long sausage shape around metal skewers or presoaked wooden skewers, pressing firmly to adhere meat to the skewer.
03 - Heat grill, grill pan, or broiler to medium-high temperature (approximately 400°F). Lightly oil the grates if using a grill.
04 - Brush kebabs lightly with olive oil. Place on preheated grill and cook for 12–15 minutes, turning every 3–4 minutes to brown evenly on all sides until internal temperature reaches 160°F.
05 - Transfer to a serving platter and serve immediately with fresh lemon wedges. Accompany with steamed rice, Mediterranean salad, warm flatbreads, and yogurt sauce or tzatziki.

# Expert Tips:

01 -
  • The spice blend hits that perfect sweet and smoky balance that makes people ask whats in it
  • These come together fast but taste like they simmered all day in patience
02 -
  • Overworking the meat makes these tough and dense, mix until just combined and walk away
  • The grated onion should be squeezed slightly if it seems too watery, otherwise the mixture can get loose
03 -
  • Soak wooden skewers for 30 minutes so they don't burn on the grill
  • Let the meat come to room temperature before shaping for even cooking

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