Kofta lamb kebabs are spiced ground lamb patties or sausages, a beloved street food across the Middle East and South Asia. The combination of fresh herbs, warm spices, and a tangy glaze makes them incredibly juicy and flavorful. They cook quickly on a grill, stovetop, or under the broiler, making them a perfect weeknight dinner or weekend barbecue star.
Ingredients
- 1 ½ lb (680 g) ground lamb (or ground beef)
- 1 small yellow onion, grated and drained (about ½ cup / 75 g)
- 4 cloves garlic, minced
- ¼ cup (15 g) fresh parsley, finely chopped
- 2 tbsp (8 g) fresh cilantro, finely chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- ½ tsp (1 g) smoked paprika
- ¼ tsp (0.5 g) cayenne pepper (optional)
- 1 tsp (5 g) salt
- ½ tsp (2 g) black pepper
- 2 tbsp (30 ml) olive oil, for brushing
- 4 pita breads, for serving (optional)
Instructions
- Grate the onion and squeeze out as much liquid as possible using a clean kitchen towel or paper towels. This prevents the kebabs from becoming soggy.
- In a large bowl, combine the ground lamb, grated onion, garlic, parsley, cilantro, cumin, coriander, smoked paprika, cayenne (if using), salt, and black pepper. Mix with your hands until just combined—do not overmix, or the kebabs will be tough.
- Cover the bowl and refrigerate for at least 30 minutes (up to 4 hours) to allow the flavors to meld and make the mixture easier to shape.
- If using wooden skewers, soak them in water for 30 minutes. Divide the meat mixture into 8 equal portions. Shape each portion into a log about 5 inches (12 cm) long, then gently press onto a skewer, or form into oval patties about ¾ inch (2 cm) thick.
- Preheat your grill, grill pan, or broiler to medium-high heat. Brush the kebabs lightly with olive oil.
- Cook the kebabs for 4–5 minutes per side, turning once, until nicely charred and cooked through. The internal temperature should reach 160°F (71°C) as the USDA FSIS safe minimum for ground meat. Use a food thermometer to check.
- Remove from the heat and let rest for 3 minutes. Serve warm with pita, rice, or salad.
Tips
- Don’t skip draining the onion: Excess moisture makes the kofta fall apart on the grill. Squeeze it well.
- Use a light hand: Overmixing the meat develops gluten and makes the kebabs dense. Mix just until the spices are distributed.
- Chill before cooking: A cold mixture holds its shape better, especially if you’re using skewers.
- If using metal skewers: They conduct heat and cook the inside faster, but they get very hot—use a mitt to handle them.
Serving Suggestions
Serve kofta lamb kebabs with warm pita bread, a dollop of tzatziki or hummus, and a simple cucumber-tomato salad with lemon and olive oil. They also pair well with fluffy basmati rice, grilled vegetables, or tabbouleh. For a classic wrap, tuck the kofta into pita with lettuce, tomato, onion, and a drizzle of tahini sauce.
Variations
- Chicken kofta: Swap the lamb for ground chicken or turkey. Add 1 tablespoon of olive oil and 1 extra egg yolk to keep them moist, and cook to 165°F (74°C).
- Beef kofta: Use ground beef (80/20) for a richer flavor. Add 1 teaspoon of dried mint for a different herb note.
- Spicy kofta: Add 1 finely chopped fresh chili (like serrano) or 1 teaspoon of harissa paste to the mixture.
- Baked kofta: Instead of grilling, bake the shaped kofta on a parchment-lined sheet pan at 425°F (220°C) for 15–18 minutes, flipping halfway, until cooked through.
Storage and Reheating
Refrigerate any leftover cooked kofta in an airtight container for up to 3–4 days. To reheat, warm them in a skillet over medium heat with a splash of water or broth, or in the microwave in 30-second bursts. For best results, reheat in a 350°F (175°C) oven for 8–10 minutes. You can also freeze uncooked shaped kofta on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before cooking.
Frequently Asked Questions
Can I make kofta without skewers? Yes, absolutely. Shape the mixture into oval patties or small meatballs instead of logs on skewers. They cook perfectly well on a grill or in a pan—just adjust the cooking time slightly (about 3–4 minutes per side for patties).
Why do my kofta fall apart on the grill? The most common causes are too much moisture (from undrained onion), not enough chilling, or overhandling the meat. Make sure to squeeze the onion dry and refrigerate the mixture for at least 30 minutes. Also, avoid turning the kofta too early; let them sear and release naturally from the grill grates.
Can I use dried herbs instead of fresh? Yes, but reduce the amounts by about one-third since dried herbs are more concentrated. Use 1 tablespoon dried parsley and 2 teaspoons dried cilantro. The texture will be slightly different, but the flavor will still be good.
What is the best way to shape kofta on skewers? Wet your hands slightly to prevent sticking. Take a portion of the meat mixture and press it around the skewer, forming a long, even log about 5 inches long. Smooth any cracks with your fingers. Make sure the meat is firmly packed but not compressed.
Can I make kofta ahead of time? Yes, you can prepare the mixture and shape the kofta up to 24 hours in advance. Keep them covered in the refrigerator until ready to cook. Uncooked kofta can also be frozen for up to 3 months.
What if I don’t have a grill? Use a grill pan, a cast-iron skillet, or your oven’s broiler. For the broiler, place the kofta on a foil-lined baking sheet and broil 4–5 minutes per side, watching carefully to prevent burning.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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