Grilled Kofta Kebabs
Ground lamb with onion, garlic, parsley, cumin, coriander and cinnamon, shaped by hand and grilled hot. Four servings, 20 minutes to prep and 15 to cook.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 3 cloves
- 30 g
- 2 tsp
- 1 tsp
- ½ tsp
- 1 ½ tsp
- ½ tsp
- 2 tbsp
Process
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In a large bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, ground cumin, ground coriander, ground cinnamon, salt, and black pepper. Mix well with your hands until all ingredients are evenly distributed.
Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld.
Preheat an outdoor grill or grill pan over medium-high heat.
Divide the lamb mixture into 8 equal portions. Shape each portion around a skewer into a long, sausage-like shape, about 10 cm long and 2.5 cm thick. Press firmly to ensure the meat adheres to the skewer.
Brush the kofta kebabs lightly with olive oil on all sides.
Place the kebabs on the hot grill and cook for 4–5 minutes per side, turning occasionally, until nicely charred and cooked through (internal temperature reaches 71°C).
Remove from the grill and let rest for 5 minutes before serving. Serve hot with pita bread, hummus, and a salad if desired.
Kitchen notes
Kitchen notes
- The most common mistake is skipping the 30-minute chill: warm lamb slides off the skewer, so keep the mixture cold until shaping and shape with damp hands.
- Doneness marker: pull the kebabs at 71°C internal, and if you have no thermometer, cut into the thickest part and look for no pink and clear juices, about 4-5 minutes per side on medium-high.
- Press each portion firmly around the skewer and pinch the ends closed so the meat grips the metal; if using wooden skewers, soak them in water for 30 minutes first so they do not burn.
- Do not press or flip the kebabs constantly: let the first side set for a full 4-5 minutes before turning, or the crust tears and the kofta crumbles.
Substitutions
- ground lamb→ground beef (80/20) or a 50/50 mix of ground beef and ground lamb
- fresh parsley→fresh mint or a mix of parsley and mint
- ground cinnamon→a pinch of ground allspice or ground nutmeg
- olive oil for brushing→any neutral cooking oil such as sunflower or canola
Storage & reheating
Store cooled kofta in an airtight container in the fridge for up to 3 days, or wrap each kebab tightly and freeze for up to 2 months, thawing overnight in the fridge. Reheat in a 180°C oven on a lined tray for 8-10 minutes, or in a covered skillet over medium heat for 4-5 minutes per side, until steaming hot; avoid the microwave, which makes them rubbery.
FAQ
The questions we get asked most
Why did my kofta kebabs fall apart on the grill?
The mixture was too warm or too wet, or the kebabs were flipped too soon. Chill the mix for at least 30 minutes, squeeze excess liquid from the grated onion, press the meat firmly around the skewer, and leave the first side undisturbed for 4-5 minutes before turning.
Can I use ground beef instead of lamb?
Yes. Use 80/20 ground beef or a half-beef, half-lamb blend for the closest flavor and juiciness. Leaner beef dries out faster, so keep the grill at medium-high and pull the kebabs at 71°C.
Can I make kofta ahead of time?
Yes. Shape the kebabs on skewers, cover, and refrigerate up to 24 hours before grilling, or freeze them raw on a tray for 2 months. Grill straight from the fridge, adding 1-2 minutes per side if they are very cold.
How do I know when the kofta is fully cooked?
The safest test is an instant-read thermometer reading 71°C in the center of the thickest kebab. Visually, the outside should be charred and the inside should show no pink and release clear juices, usually after 4-5 minutes per side.
Can I cook kofta without a grill?
Yes. Use a grill pan or heavy skillet over medium-high heat with a little oil, or broil on a lined tray 10-12 cm from the element, turning once. Cook 4-5 minutes per side until 71°C, and expect slightly less char than an outdoor grill.
Why are my kofta dry and tough?
Overcooking and lean meat are the usual causes. Use lamb or 80/20 beef, do not press the kebabs flat while grilling, and stop cooking as soon as they hit 71°C, then rest 5 minutes so the juices redistribute.
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