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A lamb kofta kebab recipe sounds like it could be something difficult to make, but it’s not hard at all! This is one of my favorite grilling recipes in the summer, because it comes together so quickly and it’s packed with a blend of Mediterranean and Middle Eastern flavors. It’s the perfect blend of juicy lamb, fresh herbs, onion, garlic, and cumin. The hardest part is picking your side dishes, but I have that covered for you below.
I love classic Mediterranean dishes, and this recipe for ground lamb kebabs definitely sticks with that theme. Like grilled lamb chops or Greek souvlaki, the meat is rich and juicy, and the seasonings are simple, highlighting the natural flavor in lamb. (If you love fancier lamb dishes, though, these braised lamb shanks will hit the spot!)
Lamb Kofta Kebab Recipe: Why You’ll Love It
- Tender, juicy lamb
- Herby Greek flavors
- Just 6 ingredients (plus salt and pepper)
- Takes only about 15 minutes
- Perfect for summer barbecues
What Is Kofta?
Kofta (or kefta) is a meatball or meatloaf on a stick, typically made with minced meat (beef, lamb, or chicken), fresh herbs, spices, and aromatics. Its origins are Persian, but today it’s common in the Middle East and the Mediterranean.
Ingredients & Substitutions
This section explains how to choose the best kofta ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Ground Lamb – The star of the dish! If you don’t have lamb, you can use other ground meats, such as ground beef, ground turkey, or ground chicken instead for a simple kofta recipe variation.
- Onion – I recommend using yellow onions, as they have a sweet and mild flavor that complements the lamb without overpowering it, but you can use a white onion. Use a box grater to create fine shreds.
- Garlic – Fresh garlic delivers the best flavor here, but you could use 1 teaspoon jarred garlic for convenience.
- Fresh Herbs – I used fresh parsley and fresh dill, but fresh mint also makes a nice addition.
- Cumin – Adds a unique warmth and depth of flavor to your kofta kebab. You could also experiment with other classic spices like paprika, coriander, allspice, cinnamon, or cardamom.
- Sea Salt & Black Pepper
How To Make Kofta
This section shows how to make grilled kofta kebabs, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Soak 8 bamboo skewers in water. (This prevents them from catching fire on the grill.) Pat dry.
- Mix the seasonings. In a large bowl, stir together the grated onion, minced garlic, chopped herbs, cumin, salt, and pepper.
- Add the meat. Add the ground lamb and mix until just combined. Do not over-mix.
VARIATION: Use a food processor!
If you like, you can mix all the ingredients in a food processor instead. I prefer to do it by hand because it’s less cleanup!
- Assemble. Divide the ground meat mixture into 16 sections. Mold each section around a bamboo skewer. You’ll fit 2 sections of meat per skewer, about 1-2 inches apart.
- Grill. Preheat a grill (or a grill pan on the stove) to medium-high heat and oil the grates. Place the skewers on the grill and cook for a few minutes, until browned on the bottom. Flip and cook until the lamb kebab reaches your desired doneness. (See recommended times on the recipe card below.)
- Store: Cool the kofta kebab to room temperature, then store in an airtight container in the refrigerator for up to 4 days.
- Meal prep: Prepare the lamb mixture, and form meat onto the bamboo skewers and place the skewers on a platter. Wrap the platter tightly in plastic wrap or foil, and store in the refrigerator for 1-2 days.
- Reheat: Warm this kofta recipe in the oven at 350 degrees F, or reheat kofta on the grill over indirect heat.
- Freeze: Cool completely, wrap in plastic wrap, and store kebabs in a freezer bag. They’ll keep for up to 4 months in the freezer. Thaw in the fridge before reheating.
What To Serve With Kofta Kebab
The best lamb kofta recipe calls for some epic sides, don’t you think? There are plenty of healthy sides on my site, but here are a few options that would pair perfectly with your ground lamb kebabs:
- Dipping Sauce – Dip your kebabs in cool and creamy tzatziki sauce (pictured above), plain Greek yogurt, or pair it with your favorite hummus (or cauliflower hummus).
- Vegetables – While the grill is still going, you can easily make grilled eggplant (or another eggplant recipe if you can’t grill), crisp grilled broccoli, or even grilled asparagus.
- Salad – For a fresh side, try a creamy cucumber salad, a simple Greek salad with cucumbers and tomatoes, or a add chickpeas for a Mediterranean salad.
- Pita Bread – Choose your favorite, or make my almond flour pita bread for a healthier option.
More Lamb Recipes
Lamb’s delicate flavor adds a unique touch to any meal. Try some of these other easy lamb recipes:
Lamb Kofta Kebab (So Juicy!)
This easy lamb kofta kebab recipe is super juicy, just 6 ingredients, and packed with Middle Eastern flavors. Read in only 15 minutes!
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Soak 8 bamboo skewers in water for 30 minutes. Pat dry.
Meanwhile, in a large bowl, stir together all ingredients except the lamb. Add the lamb and mix until just combined. Do not over-mix.
Divide the meat into 16 sections. Mold each section of meat around a bamboo skewer, making it a few inches long and about 1 inch (2.5 cm) thick. You'll fit 2 sections of meat per skewer, about 1-2 inches apart.
Preheat the grill (or a grill pan on the stove) to medium-high heat and oil the grates lightly. Place the skewers on the grill and cook for 3 minutes. Flip and cook for 3-5 more minutes, to desired level of doneness. Time on the second side will be about 2 minutes for medium rare, 3 minutes for medium, 4 minutes for medium-well and 5 minutes for well done.
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Serving size: 2 lamb kofta pieces (1 skewer)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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