Lamb Kofta Kebab Recipe

Succulent, aromatic, and delightfully charred on the outside while remaining juicy on the inside, these Lamb Kofta Kebabs bring Mediterranean magic straight to your dinner table in under 20 minutes. The perfect blend of fragrant herbs and spices mixed with premium ground lamb creates a dish that’s impressive enough for guests yet simple enough for a weeknight family dinner.

Ingredients You’ll Need

• Ground Lamb: The star of the show—its natural richness and subtle gaminess create the perfect canvas for our herbs and spices. For best results, look for lamb that has about 20% fat content for juicier kebabs.
• Onion: Grated onion adds moisture and a sweet, aromatic base that melts into the meat. The fine texture ensures it incorporates perfectly without affecting the kebab structure.
• Garlic: Minced garlic provides that essential pungent kick. Fresh is always best here—pre-minced simply doesn’t deliver the same punch of flavor.
• Fresh Herbs: Parsley brings brightness while dill adds its distinctive grassy notes. These aren’t just garnishes—they’re integral to the authentic flavor profile.
• Cumin: This warm, earthy spice is the quintessential Mediterranean flavor that gives the kebabs their distinctive aromatic quality.
• Salt and Pepper: Season with confidence—lamb loves salt, which brings out all the other flavors in the mix.
• Bamboo Skewers: These help shape the kebabs and make them easy to turn on the grill. The soaking step is crucial to prevent burning.

Variations

Spice Level Adjustments

Add a pinch of cayenne pepper or Aleppo pepper flakes for a spicier version. For a more complex spice profile, try adding a pinch of cinnamon or allspice—both traditional in various regional kofta recipes.

Herb Variations

Substitute mint for dill for a brighter, more cooling flavor profile. Fresh cilantro can also work wonderfully for a slightly different direction.

Meat Options

While traditional kofta uses lamb, you can create a blend with 50% beef for a milder flavor. For a leaner option, ground turkey will work, though you might want to add a tablespoon of olive oil to prevent dryness.

Stuffed Kofta

For an impressive twist, flatten the meat mixture, place a small piece of feta cheese in the center, and form the meat around it for a melty surprise inside.

How to Make Lamb Kofta Kebab

Step 1: Prepare the Skewers

Soak those bamboo skewers in water for 30 minutes, then pat them dry. This prevents them from burning on the grill and becoming a distraction from your delicious kebabs.

Step 2: Mix the Ingredients

In a large bowl, combine the grated onion, minced garlic, chopped parsley, dill, cumin, salt, and pepper. Mix these aromatics well before adding the lamb. This ensures even distribution of flavors.

Step 3: Add the Lamb

Add your ground lamb to the herb and spice mixture. Using clean hands, gently mix until just combined. The key word here is gentle—overworking the meat will result in tough kebabs.

Step 4: Shape the Kebabs

Divide the meat mixture into 16 equal portions. Take each portion and mold it around a bamboo skewer, creating a sausage-like shape about a few inches long and 1 inch thick. You’ll fit two portions per skewer, leaving a small gap between them for even cooking.

Step 5: Grill to Perfection

Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking. Place the skewers on the hot surface and cook for 3 minutes before flipping. After flipping, cook for 2-5 minutes more, depending on your preferred doneness.

Step 6: Rest and Serve

Let the kebabs rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent and flavorful.

How to Serve

Traditional Accompaniments

Serve your kebabs with warm pita bread, tzatziki sauce, hummus, and a simple salad of tomatoes, cucumbers, and red onions dressed with lemon juice and olive oil.

Family-Style Mezze

Create a Mediterranean feast by serving these kebabs alongside other small plates like stuffed grape leaves, marinated olives, roasted red pepper dip, and tabbouleh salad.

Grain Pairings

A bed of fluffy rice pilaf or bulgur wheat makes an excellent base for these kebabs, soaking up all those wonderful juices and flavors.

Wrap It Up

Wrap the kebabs in warm flatbread with sliced red onion, fresh tomatoes, and a generous dollop of tzatziki for a delicious handheld meal.

Make Ahead and Storage

Storing Leftovers

Cooked kebabs will keep in an airtight container in the refrigerator for up to 3 days. Remove them from the skewers for more compact storage.

Freezing

You can freeze the raw, shaped kebabs (on their skewers) on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before cooking.

For cooked kebabs, they can be frozen for up to 2 months. Wrap individually in foil, then place in a freezer bag.

Reheating

Gently reheat cooked kebabs in a 350°F oven for about 10 minutes, or until warmed through. You can also microwave them at 50% power, but this may slightly affect the texture.

FAQs

Can I make these kebabs without skewers?
Absolutely! You can shape the meat mixture into oblong patties and cook them on the grill or in a hot skillet. Turn them carefully to maintain their shape. They’re just as delicious, even if they’re technically no longer “kebabs.”

How can I tell when my lamb kebabs are cooked to medium-rare?
For medium-rare lamb kebabs, look for a slight resistance when you press them with tongs—they should feel firm but with some give. After about 5 minutes total cooking time (3 minutes first side, 2 minutes second side), they should reach about 130-135°F internally. If you have a meat thermometer, that’s the surest way to check.

My kebabs keep falling off the skewers. What am I doing wrong?
This usually happens when the meat mixture is either too wet or not packed firmly enough. Try grating and then squeezing excess moisture from the onion before adding it to the mix. Also, make sure you’re packing the meat around the skewers with enough pressure to create a solid connection.

Can I prepare the meat mixture ahead of time?
Yes! You can prepare the meat mixture up to 24 hours in advance and keep it refrigerated. This actually improves the flavor as the spices and herbs have time to permeate the meat. Shape the kebabs just before cooking for best results.

These Lamb Kofta Kebabs are more than just a meal—they’re a gateway to the vibrant flavors of Mediterranean cooking in your own kitchen. With their perfect balance of aromatic spices, fresh herbs, and quality lamb, they’ll transport you to sun-drenched shores with every bite. The beauty lies in their simplicity—a few quality ingredients coming together to create something truly special in minutes. Give them a try tonight, and I’m certain they’ll become a regular in your cooking repertoire!

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