Grilled Lamb Kofta Kebabs
Grilled Lamb Kofta Kebabs are juicy, smoky and packed with bold spicy flavor! Serve with Greek tzatziki for the perfect summer dinner or appetizer!
Servings: 4 servings
Calories: 362kcal
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
Serving: 2kebabs | Calories: 362kcal | Carbohydrates: 8g | Protein: 20g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 83mg | Sodium: 701mg | Potassium: 337mg | Fiber: 1g | Sugar: 1g | Vitamin A: 552IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 3mg