Grilled Lamb Kofta Kebabs
Grilling season just got an upgrade with these easy Lamb Kofta Kebabs! They’re loaded with warm spices, fresh herbs, and they’re deliciously juicy. They take about 10 minutes of prep then they’re grilled to smoky perfection. Serve with creamy Greek tzatziki, pita or salad for the perfect summer meal!
These easy Lamb Kofta Kebabs are an exciting addition to grilling season. They’re smoky, juicy and packed with warm spicy flavor that has had me making these on repeat.
I love pairing them with my cool, creamy Greek tzatziki and horiatiki salad for an easy Mediterranean-inspired meal.
Kofta is typically made with ground beef or ground lamb, and it similar to meatballs or meatloaf. The ground meat is combined with fresh herbs, onion, garlic, breadcrumbs and warm spices, then it’s formed into meatballs, patties or oblong log shapes.
From there, it can be baked, fried or grilled, and served up a variety of ways depending on the region it’s prepared in.
I chose to grill mine kebab-style in oblong shapes because I wanted that smoky char that only the grill can provide, and I love that there’s no pan to wash. 🙂
The prep is very easy and it can be done ahead of time, so this is a great recipe for entertaining.
These ground lamb kebabs are a great way to change up your summer grilling routine. 🙂
Why you’ll love this recipe
- These grilled lamb kofta kebabs are packed with warm spices, fresh herbs, and juicy ground lamb.
- Prep time takes about 10 minutes and it’s so easy to make.
- They can be fried (or air fried), baked or grilled, so you can use your favorite cooking method.
- It’s a delicious summer grilling recipe that can be served as an appetizer or a main dish.
Recipe ingredients
- Ground lamb. If you’re not a fan of ground lamb, substitute it with lean ground beef.
- Onion. Any kind of onion works here — yellow, red, white or even shallot. If you’re onion is large, you’ll only need half.
- Garlic. Fresh minced garlic adds a ton of flavor, but if you don’t have any, substitute it with 1 teaspoon garlic powder.
- Cilantro. Adds herbaceous flavor that really complements the warm spices and the lamb. If you’re not a fan of cilantro, substitute it with Italian flat leaf parsley or a combination of oregano and dill.
- Breadcrumbs. Use your favorite type of regular or gluten-free breadcrumbs. I was out of breadcrumbs and I crushed some breadsticks that I had in the pantry. It worked beautifully!
- Spices. This lamb kofta includes a wide variety of spices, and it may seem like a lot, but it is not overpowering. Most of the spices used are pantry staples, including ground cumin, ground cinnamon, smoked paprika and cayenne pepper. Sumac is a specialty spice that adds citrusy flavor, and if you don’t have it, I highly recommend it. I use it all the time in my za’atar spice recipe and to season roasted veggies and more. You can certainly omit sumac if you don’t have it on hand as it is on the expensive side.
See the recipe card below for the full list of ingredients and quantities.
How to make ground lamb kebabs
The prep for these ground lamb kebabs goes very quickly. It takes about 5 minutes to prep the ground lamb about 5 more to shape the meat and skewer it.
They cook up in about 10-15 minutes, so this is a great summer meal for busy nights.
Pro tip: If using wooden skewers, be sure to soak them in water for 30 minutes to 1 hour to keep them from burning.
See the recipe card below for full instructions.
Recipe FAQs
Kofta is made from ground meat, typically beef or lamb. The meat is combined with chopped herbs, onion, garlic, breadcrumbs and warm spices, then it’s shaped into meatballs, oblong shapes or patties.
You can use regular or gluten-free breadcrumbs, or substitute the breadcrumbs with almond flour for a lower carb option.
Kofta is a great make ahead recipe. Prepare the meat mixture and shape it, then cover it with plastic wrap and store it in the refrigerator up to a day in advance.
When you’re ready to prepare the kofta, let it stand for 20-30 minutes at room temperature prior to grilling it so that it cooks more evenly.
Lamb kofta can be cooked a number of ways — there’s really no wrong answer. It’s great baked, grilled or fried (or even air fried!). Cook to a temperature of 160 degrees then allow it to rest for 5-10 minutes before serving.
If you wish to bake it, place the kofta on a large parchment or foil lined rimmed baking sheet and bake at a higher temperature of 400 degrees, flipping it halfway through.
For frying, fry over medium high heat for about 10-15 minutes, flipping halfway through. To air fry, cook at 390 or 400 degrees.
To grill, sear the kofta over medium high heat on both sides, then turn off one burner. Transfer the kofta to the cool section and continue cooking over indirect heat until cooked through, about 10-15 minutes total.
Serving suggestions
Some of my favorite ways to serve these ground lamb kebabs are listed below:
- Serve as an appetizer with a variety of dipping sauces such as Greek tzatziki or chimichurri sauce.
- It’s great wrapped in pita bread with tzatziki and fresh veggies.
- It makes a great lower carb meal with served with Mediterranean chopped salad.
- Serve with almond rice pilaf and fresh sliced tomato, cucumber and red onion. Serve with a drizzle of olive oil and a squeeze of fresh lemon juice.
Recipe notes
- Pro tip: If using wooden skewers, be sure to soak them in water for 30 minutes to 1 hour to keep them from burning.
- Prep the kofta kebabs up to a day in advance. When you’re ready to cook them, let stand at room temperature for 20-30 minutes prior to grilling so that they cook more evenly.
- Sear the kofta kebabs on the grill over direct heat on both sides, then finish cooking over indirect heat to avoid flare ups.
- Store leftovers in the refrigerator for up to 3 days.
More grilling recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Grilled Lamb Kofta Kebabs
Ingredients
- 1 lb. ground lamb
- 1/2 onion grated
- 3 cloves garlic minced
- 1/4 cup cilantro leaves finely chopped
- 1/4 cup breadcrumbs
- 1.5 teaspoons ground cumin
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1 teaspoon sumac see note 4
- 1/2 teaspoon cayenne pepper
- Greek tzatziki, for serving optional
Instructions
- Place the ground lamb in a medium bowl. Add the onion, garlic, cilantro, and breadcrumbs to the bowl and set aside.1 lb. ground lamb, 1/2 onion, 3 cloves garlic, 1/4 cup cilantro leaves, 1/4 cup breadcrumbs
- Place the cumin, smoked paprika, cinnamon, sumac, sea salt and cayenne pepper in a small bowl and stir or whisk until combined.1.5 teaspoons ground cumin, 1.5 teaspoons smoked paprika, 1 teaspoon ground cinnamon, 1 teaspoon sea salt, 1 teaspoon sumac, 1/2 teaspoon cayenne pepper
- Add the seasoning to the bowl with the lamb and combine the ingredients gently with your hands, being careful not to over mix the meat.
- Preheat the grill to medium high. Divide the lamb mixture into (8) equal balls, then form them into sausage shapes, about 1" thick and 4" long. Skewer each kofta onto wood or metal skewers. If using wooden skewers, be sure to soak them for about 1 hour to prevent them from burning.
- Oil the grill grates to prevent the kofta from sticking, or brush oil directly on both sides of the kofta. Place each kebab on the grill and sear over direct heat on both sides until grill marks form and they flip easily, about 1-2 minutes per side. Turn off one burner and transfer the kofta to cool section. Continue cooking over direct heat for about 10 more minutes, turning once or twice, until a meat thermometer inserted into the center registers 160 degrees. Remove from heat and allow to rest 5 minutes.
- Serve with Greek tzatziki and enjoy!Greek tzatziki, for serving
Notes
- Pro tip: Shape the kofta up to a few days in advance and store in the refrigerator until you’re ready to grill them. Allow them to come to room temperature prior to cooking so that they cook more evenly.
- If using wooden skewers, soak them for 30 minutes to prevent them from catching fire on the grill.
- If flare-ups occur, turn off one burner and move the kofta kebabs to the cool side of the grill. Cook over indirect heat until cooked through.
- Sumac is a wonderful spice that lends bright, citrusy flavor. If you don’t have it, you can omit it, or add a tablespoon of lemon zest for bright flavor.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
