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Lamb Kofta Kebabs
5 from 27 votes

Lamb Kofta Kebabs

Lamb Kofta Kebabs are spiced ground lamb mixed with fresh mint, parsley, garlic, and warm spices like cumin and allspice, shaped onto skewers, and cooked until firm. The mixture balances herbs and spices for a fragrant, savory flavor, while chilling the meat mixture helps the kebabs hold their shape during cooking. Accompanied by a mint yogurt sauce enriched with feta and lemon juice for cooling contrast.

Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
Servings: 6 Servings
Course: Condiments, Dinner
Cuisine: Middle Eastern

Ingredients

  • 1 pound lamb ground
  • 1/4 cup onion drained of extra liquid, grated
  • 4 garlic finely minced or pressed, cloves
  • 1/4 cup mint leaf fresh
  • 1/4 cup parsley flat leaf, fresh
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon Aleppo pepper see note
  • 1/2 teaspoon allspice
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon ground ginger
For The Mint Yogurt Sauce
  • 1/2 cup yogurt plain, Greek
  • 1/2 cup mint fresh
  • 2 ounces feta cheese
  • 1 tablespoon lemon juice

Instructions

    Cup of Yum
  1. Place onion, garlic, mint, and parsley in a food processor and pulse until finely minced. (if you don't have a food processor, you can just finely chop everything). Drain off any excess liquid.
  2. In a large bowl, add meat, onion herb mixture, and all other ingredients. Mix until incorporated.
  3. Divide meat mixture into six portions, form each into an oblong shaped ball.
  4. Place on a lined baking sheet and chill in the fridge for at least an hour. (*this is important in order for them to hold up on the skewer)
  5. After meatballs have chilled, thread onto skewers*. Leave plenty of space between each meatball, about two meatballs per skewer.
To Make The Mint Yogurt Sauce:
  1. Place all ingredients in food processor and pulse until smooth.
On The Grill:
  1. Place kebabs on hot side of the grill and cook 4-5 minutes per side, or until cooked through.
In the Oven:
  1. Move rack to the top position in the oven. Turn on broiler onto high.
  2. Line a baking sheet with foil and fit with an oven safe rack. Place skewers on top of rack and place under the broiler. Broil for about 10 minutes or until cooked through.
  3. Serve with mint yogurt sauce and pitas, if desired.

Notes

  • If Aleppo pepper is unavailable, substitute with paprika plus a pinch of cayenne for heat.
  • Chilling the meat mixture is crucial for the kofta to hold their shape on skewers during cooking.
  • Drain excess liquid from the grated onion to prevent soggy kofta that won't hold together.
  • If the mixture is too wet, consider cooking as patties rather than on skewers.
  • Soak wooden skewers in water before grilling to avoid burning.