Lamb Kofta Recipe
Ground lamb infused with our house spice mix, skewered & charcoaled
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Ingredients
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Kofta Mixture
Finishing & Grilling
Method
Kofta Mixture
Combine ingredients
In a large mixing bowl add the ground lamb, the onion/garlic/herb mixture, breadcrumbs, beaten egg, house spice mix, ground cumin, ground coriander, salt, black pepper and 1 tablespoon olive oil. Mix gently but thoroughly with your hands or a spoon until uniformly combined. Avoid overworking to keep mixture tender.
Rest and chill
Cover the bowl with plastic wrap and chill in the refrigerator for 30–45 minutes. Chilling helps the mixture firm up so it shapes onto skewers cleanly and lets flavors meld.
Shaping & Grilling
Preheat grill
Preheat a charcoal or gas grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or broiler, preheat accordingly. If using wooden skewers, soak them in water for at least 30 minutes before using.
Form kofta onto skewers
Divide the chilled mixture into 6 equal portions (about 2.5–3 oz / 70–85 g each). Wet your hands slightly to prevent sticking. Take one portion and press it around a skewer, forming an elongated sausage shape approximately 4–5 inches long and evenly thick. Repeat for remaining portions and skewers. Leave a small gap at the end of metal skewers for handling.
Grill kofta
Place skewers on the preheated grill over direct heat. Cook 3–4 minutes per side, turning carefully with tongs, until a deep brown crust forms and internal temperature reaches 160°F (71°C). Total cook time typically 10–12 minutes depending on thickness and grill intensity. Avoid pressing down on the kofta so juices remain inside.