Grilled Lamb Kofta Kebabs

Grilling season just got an upgrade with these easy Lamb Kofta Kebabs! They’re loaded with warm spices, fresh herbs, and they’re deliciously juicy. They take about 10 minutes of prep then they’re grilled to smoky perfection. Serve with creamy Greek tzatziki, pita or salad for the perfect summer meal!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: Greek

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 266 kcal per serving

Ingredients

1 lb - ground lamb
½ - onion
3 cloves - garlic
½ cup - cilantro leaves
¼ cup - breadcrumbs
1 ½ teaspoons - ground cumin
1 ½ teaspoons - smoked paprika
1 tsp - ground cinnamon
1 tsp - sea salt
1 tsp - sumac
⅛ tsp - cayenne pepper
¼ cup - cucumber
½ cup - plain Greek yogurt
¼ - lemon
½ tbsp - fresh dill
½ clove - garlic
½ tsp - sea salt
½ tbsp - olive oil

Instructions

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!

Nutrition