Grilled Lamb Kofta Kebabs

Ingredients

• 454 gground lamb
• ½onion, grated
• 3 clovesgarlic, minced
• 4 gcoriander leaves, finely chopped
• 30 gbreadcrumbs
• 1½ teaspoonsground cumin
• 1½ teaspoonssmoked paprika
• 1 teaspoonground cinnamon
• 1 teaspoonsea salt
• 1 teaspoonsumac
• ½ teaspooncayenne pepper
• To serve, optionalGreek tzatziki

Instructions

1. 1

   Prepare the lamb

   Put the ground lamb in a medium bowl. Add the grated onion, garlic, coriander and breadcrumbs, then set the bowl aside.

2. 2

   Mix the spices

   In a small bowl, stir or whisk together the cumin, smoked paprika, cinnamon, sumac, sea salt and cayenne pepper.

3. 3

   Season the mixture

   Add the spice mixture to the lamb and combine gently with your hands, taking care not to overwork the meat.

4. 4

   Shape the kofta

   Preheat the grill to medium-high. Divide the lamb mixture into 8 equal portions and shape each into a sausage about 2.5 cm thick and 10 cm long. Thread each onto a wooden or metal skewer. If using wooden skewers, soak them for about 1 hour first to help prevent burning.

5. 5

   Grill the kebabs

   Oil the grill grates to help prevent sticking, or brush oil directly onto both sides of the kofta. Sear the kebabs over direct heat for about 1–2 minutes per side, until grill marks appear and they turn easily. Turn off one burner and move the kofta to the cooler section. Continue cooking for about 10 minutes, turning once or twice, until a thermometer inserted in the centre reads 71°C (160°F). Remove from the grill and rest for 5 minutes.

6. 6

   Serve the kofta

   Serve the kebabs with Greek tzatziki, if you like.

What are lamb kofta kebabs?

Kofta refers to seasoned minced meat shaped into portions, often formed around skewers for grilling. It is found in many forms across the Middle East and neighbouring regions, with ingredients and seasonings varying from place to place.

This version uses lamb with onion, garlic, coriander, breadcrumbs and a blend of cumin, paprika, cinnamon, sumac and cayenne. Grilling gives the outside a seared, smoky finish while keeping the centre tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 362 calories, 20g protein, 8g carbs, 27g fat.

The lamb provides most of the protein and fat, while the breadcrumbs and onion contribute most of the carbohydrates. Tzatziki adds to the overall meal, but its nutrition will vary with the amount served. Balance the plate with salad or vegetables alongside the kebabs.

The lamb mixture

Onion and garlic: Grated onion disperses through the lamb, while minced garlic adds savoury flavour. Keep the onion finely grated so the mixture holds together more easily.

Breadcrumbs: These help bind the mixture and absorb some of the moisture from the onion. Measure them as listed rather than adding extra by feel.

Building the spice blend

Warm spices: Cumin, cinnamon and smoked paprika give the lamb an earthy, rounded flavour, while cayenne adds heat. Mix the seasonings together before adding them so they distribute evenly.

Sumac: This tangy seasoning brings a bright note to the rich lamb. It is included in the recipe’s spice blend, so make sure it is stirred through rather than sprinkled on just one portion.

Shaping for the skewers

Even portions: Divide the mixture into 8 equal balls before shaping them into sausages about 2.5 cm thick and 10 cm long. Similar-sized kofta cook at a more consistent pace.

Gentle handling: Combine the meat just until the ingredients are incorporated. Overmixing can make the cooked kofta dense rather than tender.

Managing the grill

Sear first: Begin over direct heat and wait for grill marks and an easy release before turning. If the kebabs resist, give them a little longer rather than pulling them off the grates.

Finish gently: Moving the kofta to the cooler section after searing helps them cook through without prolonged direct heat. Use a thermometer in the centre and follow the recipe’s 71°C target, then rest for 5 minutes.

Serving the kebabs

Tzatziki: Serve the kofta with Greek tzatziki as suggested for a cool, creamy accompaniment. Add it at the table so each person can choose how much to use.

On the plate: Pair the kebabs with salad, flatbread or grilled vegetables for a fuller meal. Keep the accompaniments separate until serving to preserve their texture.

Recipe notes & tips

• Soak wooden skewers for about 1 hour before grilling to help keep them from burning.
• Shape the kofta evenly so all 8 pieces cook at a similar rate.
• Mix the lamb gently and stop as soon as the seasonings are evenly distributed.
• Oil the grates or brush oil onto both sides of the kofta to help prevent sticking.
• Use a meat thermometer to check the centre reaches 71°C.
• Rest the kofta for 5 minutes before serving.

Variations

• Adjust the heat: Reduce or increase the cayenne to suit your preference.
• Use fresh herbs: Replace the coriander with an equal amount of finely chopped parsley.
• Change the shape: Form the mixture into patties instead of sausage shapes, keeping them evenly sized.
• Add a side salad: Serve with chopped cucumber and tomato for a fresh contrast.
• Serve in flatbread: Add the cooked kofta and tzatziki to flatbread for a handheld meal.

Common mistakes to avoid

• Overmixing the lamb: The kofta can turn dense; combine the ingredients gently and stop once evenly mixed.
• Uneven shaping: Differently sized pieces cook at different rates; divide the mixture into 8 equal portions.
• Turning too soon: The meat may stick or tear; wait until grill marks form and the kofta turn easily.
• Cooking only over direct heat: The outside may brown before the centre is ready; move the kebabs to the cooler section after searing.
• Skipping the rest: Juices can escape when cut straight away; leave the kofta to rest for 5 minutes.
• Using unsoaked wooden skewers: They may burn on the grill; soak them for about 1 hour first.

How to store

Refrigerate leftover cooked kofta in an airtight container for up to 3 days. Reheat until hot throughout, either on the grill over gentle heat or in a covered pan; store tzatziki separately and follow its package guidance.

Frequently asked questions