Lamb Kofta

Lamb Kofta Recipe

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So many recipes out there for kofta/kofte! Here's an easy one you can prepare the traditional way on skewers; bake, pan fry or pan grill. From The Language of Baklava.


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8 skewers or about 12 meatballs
15 Min
25 Min


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1 lb
ground lamb (or 50/50 ground lamb and ground beef)
1 small
yellow onion, finely minced
2 Tbsp
fresh parsley, finely minced (it's really okay to use 1 teaspoon of dried parsley!)
1/2 tsp
ground cinnamon
1 tsp
ground cumin
1/2-1 tsp
chili powder (i used 1/2 teaspoon aleppo powder)
1 tsp
turmeric (reduced from 2 teaspoons)
1/2 tsp
ground allspice (i used slightly less)
1/2 tsp
1/4 tsp
black pepper

How to Make Lamb Kofta


  • 1Note: I replaced the fresh onion with 1 teaspoon of onion powder. A certain someone has an aversion to onions. ;)
  • 2Place the ground meat in a mixing bowl. Whisk the egg lightly and add to the meat along with the herb and spices.
  • 3Use your hand to combine the ingredients. Cover and chill for at least 30 minutes. It is easier to shape the meat if it is chilled.
  • 4TO MAKE KOFTA ON SKEWERS: For each skewer shape 1/4 cup of the meat mixture around a skewer into an elongated sausage shape (about 3-4 inches long). Grill the kofta over hot coals for about 5 minutes on each side, turning to brown evenly.
  • 5I opted to bake the kofta on a parchment lined jelly roll pan @ 350 degrees for about 25 minutes. Drain first on paper towels before serving.

    If desired, serve the kofta with a bowl of thick yogurt blended with fresh lemon juice. (Roughly 1 tablespoon lemon juice to every 2/3 cup plain thick yogurt, to taste.)

Printable Recipe Card

About Lamb Kofta

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Middle Eastern

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