Lamb Kofta
User Reviews
5
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Prep Time
15 mins
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Cook Time
21 mins
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Total Time
36 mins
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Servings
6
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Calories
243 kcal
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Course
Main Course, Dinner
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Cuisine
Middle Eastern
Lamb Kofta
Description
This recipe blends ground lamb with sautéed shallots, garlic, and ginger infused with cumin and coriander. Fresh herbs like parsley and mint introduce brightness to the rich meat, seasoned with cracked salt and black pepper. The mixture is gently combined to avoid toughening the meat, then shaped into 7-inch logs around skewers using wet hands to prevent sticking.
The koftas are cooked on a hot grill pan brushed with oil, grilled evenly on each side until cooked through but still juicy. The grilling imparts a slight char and a fragrant finish from the spices.
To ensure proper cooking, use soaked wooden skewers to prevent burning and consider an instant-read thermometer to verify an internal temperature of 160°F. These koftas can serve as a main dish accompanied by fresh salads or flatbread.
Ingredients
- 1 tablespoon neutral oil divided
- 1 shallot about 3 tablespoons, small minced
- 2 garlic minced cloves
- 1 teaspoon ginger minced or ground
- 2 teaspoons cumin
- 1 teaspoon Coriander
- 1 pound lamb ground
- ½ bunch parsley about 1/4 cup, finely chopped
- 1/4 bunch mint about 2 tablespoons, finely chopped leaves
- salt cracked, to taste
- black pepper cracked, to taste
Instructions
- Place small skillet over medium-high heat. Once skillet is hot, add 1 teaspoon oil. Add shallot, garlic and ginger (if using fresh minced) to skillet and sauté for 4 to 5 minutes.
- Add cumin and coriander (and ginger, if using dry ground) and continue to sauté for 1 minute. Lightly season with salt and pepper. Remove shallot mixture from heat and slightly cool, about 10 minutes.
- In a large mixing bowl combine ground lamb, shallot mixture, parsley, and mint. Season with salt and cracked black pepper.
- Mix together until fully combined.
- Divide mixture into 6 equal portions and with wet hands form each portion of lamb into a 1 ½” by 7” log. Press a skewer into the center of each lamb log and form the meat around the skewer until secure, leaving about a 4” handle on the bottom and a 1” handle on top.
- Place large grill pan over medium-high heat. Once pan is hot, brush with remaining oil and add skewers, about 1” apart. Grill skewers on each side, for 6 to 8 minutes or until just cooked through, with nice grill marks. Remove from heat, transfer to a platter
- Serve with a bed of basmati rice and a romaine, cucumber and tomato side salad and hummus of choice. Serve.
Notes
- Pre-soak wooden or bamboo skewers to prevent them from catching fire during grilling.
- Do not overmix the ground lamb to keep the kofta tender.
- Use wet hands when forming the koftas to avoid the meat sticking to your skin.
- Check for doneness using an instant-read thermometer; ground lamb is safely cooked at 160°F internal temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 630mg | 26% |
| Potassium | 223mg | 5% |
| Fiber | 0.5g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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