Original Post: https://www.evolvingtable.com/lamb-kofta/
Lamb Kofta Recipe
Lamb Kofta Kebabs are juicy, boldly spiced, and packed with warm Mediterranean flavor in every bite. Ground lamb, fresh herbs, garlic, cumin, coriander, and paprika come together for an easy homemade kebab recipe perfect for grilling or roasting.
Servings: 8 koftas
Ingredients
Lamb Koftas
- 1 pound ground lamb 80/20 or 85/15
- ½ cup white onion finely chopped
- ¼ cup plain breadcrumbs
- 3 tablespoons fresh cilantro finely chopped, plus more for serving
- 2 garlic cloves finely minced
- 1-2 teaspoons oil avocado or olive, for stovetop method
Greek Seasoning Blend
- 2 teaspoons coriander
- 1 ½ teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon cinnamon
- 1 ½ teaspoons salt plus more to taste
- ½ teaspoon black pepper
To Serve
Instructions
- Whisk together the Greek seasoning blend in a small bowl.2 teaspoons coriander, 1 ½ teaspoons cumin, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried parsley, ½ teaspoon cinnamon, 1 ½ teaspoons salt, ½ teaspoon black pepper
- Add ground lamb to a large bowl along with the onion, breadcrumbs, cilantro, garlic, and Greek seasonings. Mix by hand until well combined. Divide the meat into 8 equal portions and shape each one into a 4-5 inch long by 1-inch wide cylinder. (If grilling, you will want to do this on wooden skewers.)1 pound ground lamb, ½ cup white onion, ¼ cup plain breadcrumbs, 3 tablespoons fresh cilantro, 2 garlic cloves
- Stovetop: Drizzle a few teaspoons of oil into a large stainless steel or cast-iron skillet over medium high heat. Add 4 koftas and cook for 7-8 minutes in total, turning them over so they brown on all sides. Repeat with remaining koftas.Air Fryer: Place the koftas evenly spaced in a single layer in the bottom of a 6-quart Air Fryer basket. Cook at 400 degrees for 7-8 minutes, shaking the basket halfway through.Grill: Place the lamb mixture onto wooden skewers. Cook koftas over medium high heat for 7-8 minutes, turning them as you cook so they brown evenly.You’ll know the koftas are done cooking when the internal temperature reaches 160 degrees.1-2 teaspoons oil
- Serve lamb koftas with a sprinkle of fresh cilantro or parsley and a side of tzatziki sauce.tzatziki sauce
Video
Notes
- Prep-Ahead: You can form and shape these kabobs up to 24 hours in advance. Store in the refrigerator until ready to cook.
- Storage: Keep leftover cooked lamb koftas in an airtight container for up to 3-4 days in the fridge. Place in an airtight freezer-safe container and store for up to 3-4 months in the freezer. Do not freeze the yogurt-based dip.
- Lamb: Use slightly fattier lamb for juicier kebabs. You can sub in another ground meat, as well.
- Mixing: Don’t overmix or the kofta can turn tough.
- Skewers: Wet wooden skewers before grilling.
- Chilling: Chill the mixture before shaping for easier handling.
- Shaping: Press the meat firmly around skewers to prevent cracking.
Nutrition
Calories: 232kcal | Carbohydrates: 6g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 52mg | Sodium: 433mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 827IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 3mg
