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A platter of grilled lamb kofta kebabs on flat metal skewers arranged on warm flatbread on a rustic outdoor table, deeply charred spiced lamb with fresh parsley sprinkled on top, a small bowl of cr...
Sarah Mitchell

Mediterranean Lamb Kofta Kebabs

The first time I had real lamb kofta was at a tiny Lebanese grill stand in a seaside market, and I've been chasing that flavor ever since. The vendor packed spiced ground lamb around flat metal skewers with his bare hands, slapped them on glowing charcoal, and a few minutes later I was eating the most fragrant, juicy, char-edged meat I'd ever tasted.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Kofta
  • 2 pounds ground lamb (80/20 fat content)
  • 1 large yellow onion, grated on a box grater
  • 6 cloves garlic, finely minced or grated
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 1 teaspoon cinnamon
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne (optional)
For the Yogurt Sauce
  • 1 cup full-fat Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon salt
To Serve
  • Warm pita bread
  • Slice d red onion sprinkled with sumac
  • Slice d cucumber and tomato
  • Lemon wedges

Equipment

  • Gas or charcoal grill
  • Box grater
  • Large mixing bowl
  • Metal or wooden kofta skewers
  • Tongs
  • Instant-read thermometer
  • Fine-mesh strainer or kitchen towel

Method
 

  1. Grate the onion on the large holes of a box grater. Transfer to a fine-mesh strainer or squeeze in a clean kitchen towel to remove excess liquid — you want about 1/2 cup of wet pulp.
  2. In a large bowl, combine the lamb, grated onion, garlic, parsley, mint, cumin, coriander, paprika, allspice, cinnamon, salt, pepper, and cayenne.
  3. Knead the mixture with your hands for 3-4 minutes until it becomes slightly sticky and paste-like. This texture is what keeps the kofta on the skewers.
  4. Cover and refrigerate for at least 30 minutes (up to overnight) to let the flavors meld and firm up.
  5. Meanwhile, mix all the yogurt sauce ingredients and refrigerate until ready to serve.
  6. Soak wooden skewers in water for 30 minutes (or use flat metal kofta skewers).
  7. Divide the lamb into 10-12 portions. With damp hands, shape each portion around a skewer into a 6-inch log, pressing firmly so it adheres.
  8. Preheat your grill to high heat (about 450-500°F). Oil the grates well.
  9. Grill the kofta for 3-4 minutes per side, rotating once or twice, until deeply charred on the outside and cooked through (internal temp 160°F). Total cook time is 8-10 minutes.
  10. Transfer to a platter, rest for 3 minutes, then serve with warm pita, yogurt sauce, sumac onions, and sliced vegetables.

Notes

The single biggest mistake with kofta is not kneading the meat long enough. You're looking for that stretchy, paste-like texture that holds together around the skewer — without it, the meat crumbles mid-cook. Also, grate the onion rather than chopping it, and always squeeze out excess liquid. Wet meat steams instead of chars. High heat is essential for that restaurant-style dark crust — if your grill isn't screaming hot, you'll get gray kofta instead of crusty, caramelized ones.