Lamb Kofta
This Lamb Kofta recipe packs a ton of flavor. The ground lamb is seasoned with a mixture of dried spices and fresh herbs, then grilled to perfection. Serve these Lamb Koftas with basmati rice, or get yourself a spread going and add tomatoes, cucumbers, lettuce, hummus and tzatziki.
Servings: 6
Calories: 243kcal
Equipment
- 6 bamboo skewers (12” long and 1/2” wide), soaked in water (~30 minutes)
Ingredients
- 1 tablespoon neutral oil divided
- 1 small minced shallot (about 3 tablespoons)
- 2 minced garlic cloves
- 1 teaspoon minced (or ground) ginger
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 pound ground lamb
- ½ bunch finely chopped parsley (about 1/4 cup)
- 1/4 bunch finely chopped mint leaves (about 2 tablespoons)
- salt and cracked black pepper to taste
Instructions
- Place small skillet over medium-high heat. Once skillet is hot, add 1 teaspoon oil. Add shallot, garlic and ginger (if using fresh minced) to skillet and sauté for 4 to 5 minutes.
- Add cumin and coriander (and ginger, if using dry ground) and continue to sauté for 1 minute. Lightly season with salt and pepper. Remove shallot mixture from heat and slightly cool, about 10 minutes.
- In a large mixing bowl combine ground lamb, shallot mixture, parsley, and mint. Season with salt and cracked black pepper.
- Mix together until fully combined.
- Divide mixture into 6 equal portions and with wet hands form each portion of lamb into a 1 ½” by 7” log. Press a skewer into the center of each lamb log and form the meat around the skewer until secure, leaving about a 4” handle on the bottom and a 1” handle on top.
- Place large grill pan over medium-high heat. Once pan is hot, brush with remaining oil and add skewers, about 1” apart. Grill skewers on each side, for 6 to 8 minutes or until just cooked through, with nice grill marks. Remove from heat, transfer to a platter
- Serve with a bed of basmati rice and a romaine, cucumber and tomato side salad and hummus of choice. Serve.
Video
Notes
*Makes 6 (7” each) Kebabs*
Tips and Tricks for Lamb Kofta Success
- Make sure to pre-soak your skewers if you are using wood or bamboo. You don't want them to catch on fire!
- Be sure to not over mix the ground lamb mixture when you are combining all of the ingredients together to avoid the lamb getting tough when grilled.
- When you form the skewers, we find it easiest to have a bowl of water next to you so you can dip your hands in it while forming the skewers or meatballs. This will prevent the meat mixture from sticking to your hands.
- If you are nervous about cooking meat, we get it! It's always such a bummer to under cook or over cook your meat. We suggest you invest in a nice instant read thermometer. The thermapen we linked to is expensive, but so so worth it! For ground lamb, you want an internal temperature of 160°F
Nutrition
Calories: 243kcal | Carbohydrates: 2g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 630mg | Potassium: 223mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 291IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 2mg