Juicy 15-Minute Grilled Lamb Kofta That Steals The Show

Name: Juicy 15-Minute Grilled Lamb Kofta That Steals The Show
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 500g ground lamb; 1 small onion, finely grated; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 1/2 tsp ground cinnamon; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh parsley, chopped; 1 tbsp olive oil

Author: Rosa Bellini

Published: June 8, 2025

Updated: July 3, 2025

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There’s something magical about the smoky aroma of grilled lamb kofta wafting through the air – it instantly transports me back to my uncle’s backyard gatherings where these juicy skewers were always the star. I remember sneaking bites before they even made it to the table (who could resist?), the warm spices mingling with the charred edges in the most delicious way. What I love most about this Middle Eastern classic is how something so simple – just seasoned ground lamb shaped around skewers – can explode with so much flavor. Trust me, once you try homemade grilled lamb kofta, those dry, overdone versions at restaurants will never satisfy you again.

Why You’ll Love This Grilled Lamb Kofta Recipe

Okay, let me count the ways this recipe will become your new grilling obsession:

Weeknight warrior: Just 15 minutes of prep – mix, shape, and grill! Perfect when you’re short on time but craving something special.
Flavor bomb: That magical spice blend (cumin + cinnamon = genius) makes every bite sing with Middle Eastern warmth.
Juicy guarantee: My grated onion trick keeps these kofta patties incredibly moist – no dry hockey pucks here!
Crowd pleaser: Works for casual cookouts or fancy dinners. Even my “I don’t eat lamb” friends sneak seconds.

Seriously, fire up that grill – your taste buds will thank you!

grilled lamb kofta - detail 1

Ingredients for Grilled Lamb Kofta

Gather these simple-but-mighty players – each one brings something special to the party:

500g ground lamb – Look for 20% fat content for maximum juiciness
1 small onion, finely grated – This is my moisture secret weapon!
2 cloves garlic, minced – Because everything’s better with garlic
1 tsp each: ground cumin, coriander, and paprika
1/2 tsp cinnamon – The surprise background note
Salt & pepper – To wake up all those flavors
2 tbsp fresh parsley – Chopped small so it doesn’t overpower
1 tbsp olive oil – For brushing (trust me, it makes that perfect char)

Ingredient Notes & Substitutions

No lamb? Ground beef works (though the flavor’s different). Out of fresh parsley? Use 2 tsp dried – just rub it between your fingers first to wake up the oils. For ultra-juicy kofta, stir in 1 tbsp plain yogurt (my grandma’s trick). And if you’re spice-shy, halve the cumin – but don’t skip the cinnamon! It’s the magic touch.

Equipment You’ll Need

Here’s all you’ll need to make these grilled lamb kofta dreams come true:

Skewers: Wooden (soak ‘em for 30 minutes first!) or metal – I prefer flat metal ones so the meat doesn’t spin
Mixing bowl: Big enough to really get your hands in there
Grill: Charcoal for that authentic smoky flavor, or gas if you’re in a hurry

That’s it! No fancy gadgets needed – just good old-fashioned hands and fire.

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How to Make Grilled Lamb Kofta

Okay, let’s get these bad boys on the grill! Here’s my foolproof method for kofta that’ll have everyone begging for seconds:

Mix it up: Dump everything (lamb, onion, garlic, spices, parsley) into that bowl. Now here’s the key – use your hands! Squish it all together just until combined. Overmixing = tough kofta, and we don’t want that.
Shape with love: Grab a handful (about ¼ cup) and mold it around a skewer into a 1-inch thick log. Don’t pack too tight – you want those juices to flow! Pro tip: Wet your hands slightly to prevent sticking.
Oil ‘em up: Brush each kofta lightly with olive oil – this gives you that gorgeous, crispy exterior.
Fire time: Heat your grill to medium-high (about 400°F/200°C). You should be able to hold your hand 5 inches above for 3-4 seconds max.
Grill magic: Cook 4-5 minutes per side. Look for nice grill marks and juices running clear – no pink in the middle! Give them a gentle press; they should spring back when done.
Patience pays: Let them rest 3 minutes off the heat. I know it’s hard to wait, but this keeps all those delicious juices inside where they belong!

Tips for Perfect Grilled Lamb Kofta

Three golden rules from my many (many) kofta experiments:

Don’t overhandle: Mix just until combined – think gentle massage, not kneading bread dough!
Size matters: Keep kofta uniform (about 4 inches long) so they cook evenly. No one wants half-raw meat!
Skewer soak: Wooden skewers? Soak ‘em good – 30 minutes minimum. Burnt stick flavors don’t pair well with lamb.

Oh, and if they stick? Don’t panic! Just wait another minute – they’ll release when ready.

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Serving Suggestions for Grilled Lamb Kofta

Listen, these juicy kofta deserve the perfect supporting cast! My absolute must-have is warm flatbread – perfect for wrapping around those smoky lamb patties. Dollop on some creamy hummus or cool tzatziki (that garlicky yogurt sauce cuts through the richness beautifully). For crunch? A simple chopped salad with cucumber, tomato, and mint makes everything feel fresh. Oh, and don’t forget lemon wedges – that bright squeeze right before eating? *Chef’s kiss*!

Storing and Reheating Grilled Lamb Kofta

Leftovers? (As if!) Store cooled kofta in an airtight container for up to 3 days in the fridge. Freeze extras for a month – just thaw overnight before reheating. My trick? Warm them gently in a dry skillet or pop them back on the grill for 2 minutes per side to revive that smoky char. Microwaving works in a pinch, but you’ll lose that gorgeous texture – trust me, it’s worth the extra effort!

Grilled Lamb Kofta Nutrition Facts

Just so you know, these numbers are estimates (but pretty darn close!). Per juicy skewer, you’re looking at:

280 calories – Perfect for a satisfying meal
22g protein – Lamb packs a muscle-building punch
20g fat – That’s where all the flavor lives!

The spices add negligible calories but maximum taste – now that’s what I call smart eating!

Frequently Asked Questions

Can I use ground beef instead of lamb?
Absolutely! The spices work great with beef too – just know the flavor will be less rich and slightly sweeter. I sometimes do a 50/50 mix when I’m feeling fancy.

How do I keep kofta from sticking to the grill?
Two words: oil and patience. Brush the kofta with oil before grilling, and don’t flip them until they release easily – usually after 4 minutes. A clean, hot grill grate helps too!

Can I bake these instead of grilling?
Yes! Bake at 400°F (200°C) for 15-18 minutes, flipping halfway. You’ll miss the smoky flavor, but a quick broil at the end gives you those coveted crispy edges.

Ready to Make the Best Grilled Lamb Kofta of Your Life?

Now it’s your turn to fire up that grill and make some magic! I can practically smell those juicy lamb kofta sizzling already. Don’t be surprised when your family starts hovering by the grill like hungry seagulls – that’s how you know you’ve nailed it. Snap a pic of your masterpiece and tag me! I want to see your spice-crusted, perfectly charred creations. And hey – if you discover any brilliant twists (extra garlic? A dash of chili flakes?), share ’em! After all, the best recipes grow when we cook them together. Happy grilling, friends!