Grilled Lamb Kofta Skewers
Juicy, flavorful Middle Eastern-inspired ground lamb skewers loaded with grated onion, garlic, warm spices, and fresh herbs. Quick to prep and grill, making them perfect for a fast, delicious weeknight dinner.
Equipment
- Outdoor grill or grill pan
- 8 metal or wooden skewers
- Large mixing bowl
- Box grater
- Paper towels or clean kitchen towel
Ingredients
Main
- 1.5 lbs Ground lamb — 80/20 lean-to-fat ratio is ideal for juicy koftas
- 1 medium Yellow onion — Grated on the large holes of a box grater
- 4 cloves Garlic — Minced or pressed
- 0.25 cups Fresh cilantro — Finely chopped
- 1.5 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 1.5 teaspoons Kosher salt
- 0.5 teaspoons Black pepper — Freshly ground
- 1 tablespoon Olive oil — For brushing the grill grates
Main
| 1.5 lbs | Ground lamb | 80/20 lean-to-fat ratio is ideal for juicy koftas |
| 1 medium | Yellow onion | Grated on the large holes of a box grater |
| 4 cloves | Garlic | Minced or pressed |
| 0.25 cups | Fresh cilantro | Finely chopped |
| 1.5 teaspoons | Ground cumin | |
| 1 teaspoons | Ground coriander | |
| 1.5 teaspoons | Kosher salt | |
| 0.5 teaspoons | Black pepper | Freshly ground |
| 1 tablespoon | Olive oil | For brushing the grill grates |
Instructions
-
If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.
Flat metal skewers are best for kofta as they prevent the meat from spinning when turning. -
Place the grated yellow onion in a clean kitchen towel or paper towels and squeeze out as much excess liquid as possible. Discard the liquid.
~3 minRemoving the onion juice is crucial; excess moisture will make the meat mixture fall off the skewers. -
In a large mixing bowl, gently combine the ground lamb, squeezed grated onion, minced garlic, chopped cilantro, cumin, coriander, kosher salt, and black pepper. Use your hands to mix until just incorporated.
~4 minDo not overmix the meat, as this can result in dense, tough koftas. -
Divide the lamb mixture into 8 equal portions. With slightly damp hands, mold each portion tightly around a skewer, forming a long sausage shape about 1 inch thick.
~8 minKeep a bowl of water nearby to wet your hands; this prevents the fat from sticking to your palms and helps create a smooth surface on the kofta. -
Preheat your grill to medium-high direct heat (about 400°F to 450°F). Lightly oil the grill grates with a paper towel dipped in olive oil.
~5 min -
Place the skewers directly over the heat. Grill for 8-10 minutes, turning every 2 minutes, until charred on the outside and cooked to an internal temperature of 160°F.
~10 minLet the skewers sear completely on the first side before attempting to turn them. If they stick, give them another 30 seconds. -
Remove the skewers from the grill and let them rest for 5 minutes before serving.
~5 minServe with warm pita bread, tzatziki, and a fresh cucumber tomato salad.
Tips & Storage
- Make sure your lamb is cold straight from the fridge when mixing and shaping. Cold fat binds better and stays on the skewer.
- If you have time, place the formed skewers in the refrigerator for 15-20 minutes before grilling. This chills the fat and further ensures they hold their shape on the grill.
- If you don't have an outdoor grill, these can easily be cooked in a cast-iron grill pan or skillet on the stovetop over medium-high heat.
- Storage: Store leftover koftas (removed from the skewers) in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium-low heat until warmed through.