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How to Make Lamb Kofta

Name: How to Make Lamb Kofta
Yield: 6
Ingredients: 1 pound ground lamb; 1 small onion, finely diced; 3 garlic cloves, minced; 1/4 cup fresh parsley, chopped; 2 tablespoons mint, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cinnamon; 1 teaspoon salt

Lamb kofta are spiced ground lamb skewers that cook in 10-12 minutes over medium-high heat. Mix ground lamb with onion, garlic, fresh herbs, and warm spices like cumin and coriander. Shape around skewers, grill until charred outside and cooked through, then rest briefly before serving.

Total time: 35 min
Hands-on: 15 min
Serves: 6
Difficulty: Easy

Ingredients

1 pound ground lamb
1 small onion, finely diced
3 garlic cloves, minced
1/4 cup fresh parsley, chopped
2 tablespoons mint, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1 teaspoon salt

Step by step

Prepare the lamb mixture. Combine 1 pound ground lamb, 1 finely diced small onion, 3 minced garlic cloves, 1/4 cup chopped fresh parsley, 2 tablespoons chopped mint, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon cinnamon, and 1 teaspoon salt in a bowl. Mix with your hands until just combined — don't overwork it.
Shape the kofta. Wet your hands with cold water. Take a handful of mixture and shape it around a metal skewer, pressing gently to form a sausage shape about 4 inches long. The meat should hold together but not be packed tight. Make 6-8 kofta total.
Rest the shaped kofta. Place shaped kofta on a plate and refrigerate for 20 minutes. This helps them hold together during cooking and prevents cracking.
Heat your cooking surface. Preheat a grill pan or outdoor grill to medium-high heat. Brush grates or pan with oil to prevent sticking. The surface should be hot enough that a drop of water sizzles immediately.
Cook the kofta. Place kofta on the hot surface. Cook for 3-4 minutes on the first side until charred and crispy. Turn carefully and cook another 3-4 minutes. Continue turning every 3-4 minutes until all sides are browned and the internal temperature reaches 160°F.
Rest and serve. Remove from heat and let rest for 3 minutes. The kofta should feel firm when gently pressed. Serve immediately while hot.

Tips & troubleshooting

Use lamb that's 80/20 fat ratio — leaner meat makes dry kofta
Metal skewers work better than wooden ones for even cooking and easy turning
If the mixture feels too wet, add a tablespoon of breadcrumbs
Don't press down on kofta while cooking — this squeezes out the juices
Make extra and freeze the uncooked shaped kofta for quick weeknight dinners

Variations

Turkish-Style Kofta. Add 1 teaspoon smoked paprika and 1/2 teaspoon red pepper flakes to the mix. Shape without skewers into small patties and cook in a cast iron pan.
Herb-Heavy Kofta. Double the fresh herbs and add chopped cilantro and dill. These work especially well with yogurt-based sauces.
Lebanese-Inspired. Add 1 teaspoon allspice and 1/4 teaspoon nutmeg to the spice mix. Serve with tahini sauce or garlic whip.

Questions

Can I make kofta without a grill?: Yes. Use a cast iron pan or heavy skillet over medium-high heat. Cook the same way, turning every 3-4 minutes until browned all over.
How do I keep kofta from falling apart?: Don't overmix the meat, keep your hands wet while shaping, and refrigerate before cooking. The cold helps the proteins bind together.
What if I only have ground beef?: Ground beef works, but add an extra tablespoon of olive oil to the mix since beef is typically leaner than the lamb you want for kofta.
How do I know when kofta are done?: They should feel firm when gently pressed and have an internal temperature of 160°F. The outside will be well-browned and slightly charred.
Can I make the mixture ahead of time?: Yes, mix and shape up to a day ahead. Keep covered in the refrigerator. The flavors actually improve overnight.