Lamb Kofta

Lamb Kofta

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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


  • 1 lb
    ground lamb (or 50/50 ground lamb and ground beef)
  • 1
  • 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


  1. Note: I replaced the fresh onion with 1 teaspoon of onion powder. A certain someone has an aversion to onions. ;)
  2. Place the ground meat in a mixing bowl. Whisk the egg lightly and add to the meat along with the herb and spices.
  3. Use 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.
  4. TO 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.
  5. I 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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