Lamb Kofta Kebabs

Lamb kofta on a black plate next to meal components.

5 from 1 vote

Lamb Kofta Kebabs

Juicy lamb kofta kebabs served with flatbreads, a lemon yogurt sauce and vibrant red cabbage salad. Perfect for summer BBQs!

Prep Time15

Cook Time8

Total Time23

Course: Dinner

Cuisine: American, Mediterranean

Servings: servings

Calories: 634kcal

Author: Caro Jensen

Equipment

8 skewers metal or bamboo

Ingredients

Lamb Koftas

1 lb ground lamb
2 garlic cloves minced
2 tsp ground paprika
2 tsp dried oregano or marjoram
2 tbsp fresh parsley finely chopped, more for serving
1 tsp salt
1/2 tsp ground black pepper

To Serve

US Customary - Metric

Instructions

In a large bowl, combine the ground lamb, minced garlic, oregano, ground paprika, parsley, salt, and pepper. Use your hands to incorporate everything until just combined.
Divide the lamb mixture into 8 equal portions. Shape each portion into a cylindrical kebab, about 4-5 inches long and 1 inch in diameter. Press the meat firmly around the skewers.
Place the kofta onto a preheated grill on medium-high heat. Cook for about 3-4 minutes per side, turning them once. The internal temperature should reach 160°F (71°C) for lamb.
Once cooked, remove the kofta from the grill and let them rest for 5 minutes before serving. This allows them to cool down a little and the juices will redistribute during that time making them more tender.

Video

Notes

Soak skewers: Soak wooden skewers in water 5-10 minutes before grilling.

Cold meat: Cold ground lamb is easier to handle and holds its shape.

Mix gently: Overmixing makes tough kofta.

Storage: You can meal-prep the kofta mixture a few hours in advance and cook them as needed. Once cooked, you can store the lamb kofta in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months. Just remove the skewer before freezing them. Simply defrost the kofta in the refrigerator and fully reheat in the oven, microwave, or even the BBQ.

Nutrition