Grilled Lamb Kofta Kebabs
Delicious and fuss-free grilled lamb kofte kebabs infused with Mediterranean spices, perfect for summer cookouts.
Equipment
- Large mixing bowl
- Grater or garlic press
- Skewers (metal or soaked wooden)
- Grill or grill pan
- Tongs
- Measuring Spoons
- Cutting board and knife
- Food-safe gloves (optional for mixing)
Ingredients
For the Kofta
- 1 lb ground lamb
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (or cilantro)
- 1/2 cup breadcrumbs
- 1 large egg to bind the mixture
- 1 tsp ground cumin
- 1 tsp ground coriander
For the Yogurt Sauce
- 1 cup Greek yogurt plain
- 1 clove garlic, smashed
- 1 tbsp lemon juice
- 1/2 cup grated cucumber
- 1/2 tsp sea salt
- 2 tbsp olive oil for drizzling
Instructions
Preparation
- In a large mixing bowl, combine ground lamb, chopped onion, minced garlic, chopped parsley (or cilantro), breadcrumbs, and egg.
- Season the mixture with ground cumin and ground coriander.
- Mix thoroughly using your hands until everything is well combined.
- Shape the mixture into elongated cigar shapes or oval patties and thread onto skewers.
Grilling
- Preheat the grill to medium-high and oil the grates.
- Place the kofta skewers on the grill and cook for about 6 minutes on one side.
- Flip and grill for an additional 3 minutes, until crispy on the edges and juicy inside.
- Optionally, grill lemon wedges alongside for serving.
Making the Yogurt Sauce
- In a bowl, mix Greek yogurt with smashed garlic, lemon juice, grated cucumber, and sea salt.
- Drizzle with olive oil before serving.
Serving
- Serve kofta kebabs on warm flatbreads or pita, topped with lettuce, sliced onions, tomatoes, and yogurt sauce.
Notes
For added flavor, chill the yogurt sauce before serving. Prepare koftas ahead of time and store them in the refrigerator before grilling.