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Grilled Lamb Kofta Kebabs

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Ingredients

Warning0 allergens identified

Grilled Lamb Kofta Kebabs

1 lb ground lamb

½ oniongrated

3 cloves garlicminced

¼ cup cilantro leavesfinely chopped

¼ cup breadcrumbs

1 ½ teaspoons ground cumin

1 ½ teaspoons smoked paprika

1 tsp ground cinnamon

1 tsp sea salt

1 tsp sumac

½ tsp cayenne pepper

Greek Tzatziki

¼ cup cucumbergrated

½ cup plain Greek yogurt

¼ lemonjuiced

½ tbsp fresh dillchopped

½ clove garlicminced or grated

¼ tsp sea salt

½ tbsp olive oil

Place the ground lamb in a medium bowl. Add the onion, garlic, cilantro, and breadcrumbs to the bowl and set aside. 1 lb. ground lamb,1/2 onion,3 cloves garlic,1/4 cup cilantro leaves,1/4 cup breadcrumbs

Place the cumin, smoked paprika, cinnamon, sumac, sea salt and cayenne pepper in a small bowl and stir or whisk until combined. 1.5 teaspoons ground cumin,1.5 teaspoons smoked paprika,1 teaspoon ground cinnamon,1 teaspoon sea salt,1 teaspoon sumac,1/2 teaspoon cayenne pepper

Add the seasoning to the bowl with the lamb and combine the ingredients gently with your hands, being careful not to over mix the meat.

Preheat the grill to medium high. Divide the lamb mixture into (8) equal balls, then form them into sausage shapes, about 1" thick and 4" long. Skewer each kofta onto wood or metal skewers. If using wooden skewers, be sure to soak them for about 1 hour to prevent them from burning.

Oil the grill grates to prevent the kofta from sticking, or brush oil directly on both sides of the kofta. Place each kebab on the grill and sear over direct heat on both sides until grill marks form and they flip easily, about 1-2 minutes per side. Turn off one burner and transfer the kofta to cool section. Continue cooking over direct heat for about 10 more minutes, turning once or twice, until a meat thermometer inserted into the center registers 160 degrees. Remove from heat and allow to rest 5 minutes.

Serve with Greek tzatziki and enjoy!

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Nutrition

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Tips & Tricks (5)

Chill Your Mixture 🧊
Refrigerate the lamb mixture for at least 30 minutes before shaping onto skewers—this prevents the meat from falling apart during grilling and ensures better texture.
Balance Spice Layering 🌶️
Mix warm spices (cumin, cinnamon, paprika) into the raw meat while adding cayenne and sumac as a finishing touch on the grilled kebabs to maximize flavor impact without overpowering.
Oil Your Skewers & Grates 🫒
Brush metal skewers and grill grates with olive oil before cooking to prevent sticking and create beautiful char marks that add depth to the final dish.
Tzatziki Timing Trick ⏱️
Prepare your Greek yogurt tzatziki at least 2 hours ahead so the garlic, dill, and cucumber flavors fully meld—serve it ice-cold as a perfect contrast to hot kebabs.
Moisture Management with Breadcrumbs 🍞
Use breadcrumbs as a binder to absorb excess moisture from the onions and herbs, preventing dense kebabs while maintaining juiciness from the lamb fat.