Kofta Kebab Recipe

Kofta on skewers with a light colored background

Kofta is a meat dish popular in countries around the world, and each country has its own variation. In this Kofta recipe, ground lamb is mixed with an array of spices, an onion, mint leaves, and parsley, is formed into long patties, and then grilled.

Course Main Course

Keyword kofta recipe, kofta kebab

Prep Time 25 minutes

Cook Time 15 minutes

Resting Time 30 minutes

Calories 1195kcal

Author Abbey Rodriguez

Ingredients

1 lb ground lamb
¼ cup yellow onion (grated)
2 teaspoon garlic (minced)
¼ teaspoon ground pepper
½ teaspoon salt
½ teaspoon paprika
½ teaspoon cumin
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
5 mint leaves (minced)
2 tablespoon packed parsley (minced)

Instructions

In a medium bowl, add all of the ingredients and spices. Use your hands or a wooden spoon to mix the ingredients until they are well-combined.
After the mixture is combined, cover the bowl with plastic wrap and place it in the fridge for at least a half hour but up to 24 hours. The longer the mixture sits, the more flavorful it will be.
Once the meat mixture is done resting, divide it into eighths. Wrap each portion around a skewer, forming the meat so that it is more long than wide.
Once all of the skewers are prepared, warm up a grill to medium-high heat. You can use an outdoor barbecue grill or a countertop electric grill.
Add the meat skewers to the grill and cook, turning occasionally until the outside is brown and a meat thermometer reads an internal temperature of 160 degrees Fahrenheit (about 15 minutes).
Remove the kofta from the grill and serve with pita bread, lettuce, tomatoes, onions, hummus, or anything else that sounds good! Enjoy!

Notes

You can use ground beef if you don’t like lamb. You can also do a half and half mixture if you prefer.
Kofta is popular in countries around the world, and each country has their own variation. Some are spicy, some are served with bread, some are served with gravy etc.
Many Turkish recipes call for adding red sumac to kofta. You can add about ½ tablespoon of red sumac if you have it and would like to experiment with Turkish flavor. If you are making Turkish Kofta, you will need to make the kofta very long.

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