Lamb Kofta Recipe

Indulge in a Middle Eastern delight with our succulent lamb kofta. Paired with aromatic sides and dips, each bite takes you on a flavourful journey.

Prep Time15

Cook Time15

Total Time30

Servings: (2 koftas each)

Calories: 700kcal

Place all the Kofta ingredients, except for the meat, in a food processor and blend until combined. Take out half of the mixture and add in half of the meat. Process the mixture until the meat is finely minced, then transfer it to a bowl. Repeat the process with the other half of the mixture and meat, and mix everything together. Refrigerate the mixture until you are ready to use it.
(If you do not have a food processor, you can finely dice the onion and mince the garlic, then mix these along with the other ingredients by hand in a large mixing bowl).
Divide the meat mixture into five equal parts. Shape each part into a sausage-like form.
Skewer each sausage-shaped meat through the middle using metal skewers, ensuring they are securely placed on the skewers. Preheat your grill or barbecue to a medium-high heat. Lightly brush the koftas with olive oil.
Place the koftas on the grill and cook for about 5-10 minutes, turning occasionally, until they are cooked through and have a nice, crispy exterior.
If grilling at home without a traditional grill, you can use a cast-iron griddle heated in the oven to achieve a grilled texture and flavour.
Serve the lamb kofta hot, garnished with extra fresh herbs and accompanied by Kisir (Turkish Tabbouleh) or other side dishes like flatbread, hummus, yogurt dip or tzatziki.

Lamb Kofta Kebab: Select ground lamb preferably organic with a bit of fat to ensure your koftas are juicy and packed with flavour.
Beef Kofta Kebab: Should you have a preference for beef, or if lamb isn't easily accessible, ground beef is a suitable substitute. Opt for a blend that isn't too lean; a ratio of 80/20 (80% lean meat and 20% fat) could yield juicy and flavourful koftas. The fat content aids in keeping the koftas moist while grilling. Since beef has a milder flavour compared to lamb, feel free to adjust the seasoning to your liking.
Marinate: Allowing the ground lamb to marinate with the spices for several hours, or better yet, overnight, will enrich the flavours.
Binding Agent: This recipes uses breadcrumbs to help bind the meat mixture together. This can prevent the kofta from falling apart while grilling. You can also use beaten egg instead.
Skewers: If using wooden skewers, soak them in water for about 30 minutes before threading the koftas. This prevents the skewers from burning on the grill.
Grill Temperature: Ensure the grill is preheated to a medium-high temperature. A too-hot grill can cause the outside to cook too quickly while leaving the inside undercooked.