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Lamb kofta kebabs recipe

Lamb kofta kebabs recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • BBQ lamb

These kebabs are guaranteed to please. Seasoned minced lamb is formed into sausages around skewers and grilled on the barbecue.

756 people made this

IngredientsMakes: 8 kofta kebabs

  • 900g lean minced lamb
  • 2 onions, finely chopped
  • 15g fresh mint leaves, finely chopped
  • 25g fresh coriander, finely chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon chilli paste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 4 tablespoons vegetable oil
  • 8 skewers

MethodPrep:15min ›Cook:10min ›Extra time:2hr chilling › Ready in:2hr25min

  1. In a large bowl, mix minced lamb, onions, mint, coriander, ginger paste and chilli paste. Season with cumin, coriander, paprika, cayenne and salt. Cover and refrigerate for 2 hours.
  2. Shape 1/8th of the lamb mixture into sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to cook.
  3. Preheat barbecue for high heat.
  4. Brush grate liberally with oil and arrange skewers on barbecue. Cook for 10 minutes or until well done, turning as needed to brown evenly.

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Reviews & ratingsAverage global rating:(143)

Reviews in English (120)

Great recipe - followed exactly - it says "Shape 1/8th of the lamb mixture" which I have done, and cooked.Very Yummy.What do I do with the other 7/8 of the mixture?-16 Nov 2013

Very tasty and easy to prepare. I chose to use Garam Masala spice instead of plain cumin and it adds a bit more depth to it and gives it a slightly more 'indian' flavour.-05 Jun 2012

My mixture was a bit too loose and so fell off the skewers, giving me low scores for presentation! But it tasted great. Served with hummus, tomato salad and cous cous.-27 May 2013


Kofta Kebab Recipe

Published: Nov 10, 2020 · Modified: May 3, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

A simple and easy kofta kebab recipe with just few ingredients and tons of Middle Eastern flavors. Here is my family's recipe with all the tips and tricks for the best kofta (kafta) recipe.

Grilled meat mixture spiced up and flavored to get more exotic and interesting than your same old meatballs. Grilled, pan-fried or baked in the oven this kofta turns out great anyway you cook it. A crowd-pleaser and kid friendly all year long.


Lamb Kofta recipe

Middle Eastern food is one of my favourite cuisines because I’m all about big flavours, and the heavy spice flavouring of Middle Eastern dishes like these Koftas, Chicken Shawarma, Lamb Shawarma and Doner Kerbabs really hits my sweet spot!

The other reason is because most of the spices are pantry staples. It always surprises me when I read a Middle Eastern recipe and realise that I have everything I need to make it (other than fresh produce).

Spices like cumin, coriander, cinnamon and paprika which are used in other popular cuisines such as Mexican food (which also makes a regular appearance around these parts).

And of course cinnamon, a baking staple – Apple Cake, Churros, Muffins, Oatmeal Raisin cookies. I am never without cinnamon!

It’s the combination of spices used in Middle Eastern cooking that makes it taste and smell so exotic – and these Lamb Koftas are no exception!

Cinnamon is the secret ingredient in Lamb Koftas that’s so distinctly Middle Eastern and makes these intoxicating!

What are lamb koftas?

Koftas refers to a dish made with spiced ground meat (mince). Sometimes it’s made on skewers (this recipe) though they do also come in non skewered form, often shaped like a torpedo / football.

Typically, they are stuffed inside flatbreads with fresh salad or pickled vegetables and sauces, though they can be served over rice with fresh sides.

Where do lamb koftas come from?

No one country can declare themselves to be the creator of lamb koftas! But they’re typically associated with the Middle East and Mediterranean countries like Turkey, especially because they’re made with lamb which is a common protein associated with the food of that region.


Method

Soak the skewers in a shallow dish of water. Put the minced lamb into a bowl with the onion, garlic, mint and salt and pepper. Mix everything together well. Shape into 24 walnut-sized balls. Thread 3 lamb koftas on to each skewer. Cover and chill.

Put the couscous into a bowl, add the bouillon stock powder and 200ml (7fl oz) boiling water. Stir and leave for a few minutes for the couscous to absorb the liquid. Add the peppers and chickpeas.

Add the lemon juice, parsley, 1 tbsp oil, salt and pepper. Stir to combine.

Preheat the grill to high. Put the koftas on to the grill pan with the tomatoes and drizzle with 1 tbs oil. Grill for 10 mins, remove the tomatoes and add the couscous. Turn the koftas and grill for 5 more mins.

Serve the koftas on top of the couscous, with a dollop of tzatziki, and garnish with a sprig of mint.
To freeze, open freeze the kebabs on sticks. Once frozen, cover with film and put into a freezer bag for up to 3 months. Grill from frozen for 25 mins.


Preparation

Soak the skewers in warm water for at least 1 hour. This will keep them from burning.

If you're using a food processor, rough chop the onion, then process to a rough paste. Scrape down the bowl and process again as needed. Transfer to a strainer and press to remove excess liquid. Return to the processor and add the garlic, parsley, spices and oil. Process until well-combined. Transfer to a large bowl and add the ground beef.

With your hands, knead the beef with the seasonings until thoroughly combined. It may start out crumbly, but it should come together. Knead for 2-3 minutes, until the mixture is uniform and holds its shape.

Divide into 9 portions, approximately 6 ounces each. Lightly roll into a football shape, then flatten to approximately 1/2 inch. Pierce with the skewer, place in a container, cover and hold in the refrigerator for at least 2 hours, which allows the flavors to develop, like marinating.

Preheat your grill to high, about 450 F, for 3-5 minutes. You want the grill to be hot to sear the meat and not stick. Reduce the heat to medium and apply oil to the grates. Grill the kebabs on one side until well-marked, about 2 minutes, flip and cook for another 2 minutes for medium (135 F internal temperature) or your desired doneness.

Remove from the skewers and serve the koftas with the sauce or your favorite Mediterranean dip, salad and/or a side of rice.


  • Do not skip the mint or the seasonings, they’re meant to work together to make a very unique flavor you’re familiar with if you’ve ordered this in restaurants.
  • If you don’t have fresh mint you can use dried mint. Make sure you are using dried spearmint instead of peppermint as the menthol content in peppermint is 8 times higher than that of spearmint and you don’t want the recipe to taste like a candy cane.
  • You can shape the mixture into classic kofta kebab shapes as well, or you can even shape it into a hamburger patty to make a middle eastern burger.
  • The recipe can be cooked on the grill if desired or even in grill pans if you shape it into thinner or flatter shapes.
  • Make sure you don’t cook the kebabs until they’re well done, refer to the picture below for keeping them moist by allowing them to stay somewhat pink in the center.


Famousmasahista

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Easy chicken shawarma hummus bowl.

Source: wavesinthekitchen.com

Middle east meatballs with cheese.

Try bringing some middle eastern flavors into your kitchen with these kofta meatballs.

12 tender and juicy ground lamb recipes you need to try.

Make these spiced ground lamb kebabs in just minutes on the grill.they're delicious on pita with grilled lamb kebabs, made with ground lamb, are served with a delicious basil tahini sauce.

Savoury ground lamb and chicken at doost persian grill and vodka bar.

Source: imagesvc.meredithcorp.io

Am making them a second time and will probably make them umpteen times again.

Relevance popular quick & easy.

This link is to an external site that may or may not meet accessibility guidelines.

Ground lamb recipes from eat smarter.

All reviews for middle eastern lamb and rice.

Source: ilovearabicfood.com

We have some magnificent recipe concepts for you to attempt.

Make these spiced ground lamb kebabs in just minutes on the grill.they're delicious on pita with grilled lamb kebabs, made with ground lamb, are served with a delicious basil tahini sauce.

Source: wavesinthekitchen.com

I promise.most of what was made from scratch can be bought at the grocery store and.

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These lamb meatballs are made using my middle eastern lamb koftas recipe as a base.

Ground lamb middle eastern recipes.

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A restaurateur and food writer, saad fayed has published hundreds of recipes and articles about middle eastern cuisine.

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It sounds intimidating doesn't it?

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In the warmer months, try to find and use fresh grape.

Try this with half beef and half lamb for a more delicious taste.

Source: www.panningtheglobe.com

It sounds intimidating doesn't it?

Ground lamb middle eastern recipes.

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These ground lamb recipes take you around the globe and bring vibrant flavors and fresh ingredients.

Easy chicken shawarma hummus bowl.

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What to serve with lamb kofta

In the Middle East, you’ll most often see kofta served with an assortment of breads, salads, pickled vegetables, and sauces or dips. Here are a few options (choose one or two or offer them all as part of a lavish Middle Eastern feast):

    or Middle Eastern flatbread
  • Tzatziki or other yogurt-based dip/sauce
  • Hummus
  • Tomato and cucumber salad
  • Pickled and raw vegetables
  • Cooked rice or rice pilaf
  • Lemon wedges

Getting this recipe right.

Try this recipe and serve the lamb seekh kebabs with a few fresh raitas or chutneys and you’ll most certainly be glad you read this post.

Before you start, however I’d like to draw your attention to the picture below of the raw lamb mince.

Can you see where the meat has been smashed against the bottom of the bowl? This is what Hasan calls “lace” and it is very important to do this to achieve the right texture.

Lamb mince being prepared for seekh kebabs

While preparing the meat, Hasan worked the mince as if he were kneading dough.

As he did, he smashed the meat against the bottom of the bowl. This was done for about five minutes.

I now teach Hasan’s ‘lacing’ technique at my curry classes when we make lamb seekh kebabs in the tandoor oven. Hopefully you will be able to give it a good go just from reading this recipe.

Update: Unfortunately, Hasans had to close after the flooding in Leeds a couple of years ago. This lamb seekh kebab recipe lives on through this blog. I hope you have a chance to try it.

Making seekh kebabs in my class. This is a real skill, but one you can master with practice!


Lamb Kofta Kebabs with Yogurt Mint Sauce

These Grilled Lamb Kofta Kebabs are spiced middle eastern meatballs that you can grill or bake in the oven!

Are you noticing a new theme here? Pita, hummus, now kofta! Have you ever had kofta? Kofta is basically spiced meatballs on a stick. You add a bunch of spices and herbs to the meat and then grill them, and when done right they are amazing. There is a middle eastern restaurant that Mr. Briar and I have been to a few times. Twice now I have ordered the lamb kofta, and both times I was just a little dissapointed with it. Don’t get me wrong, the restaurant is great and I usually love everything I order there. But for some reason the kofta is never quite as flavorful as I want.

So when I was working on this recipe I wanted to get the spice mixture right, and also add lots of other flavor enhancers. The first time I made them I added waaaay too much onion. They were far too wet to hold together on the skewer, and we ended up grilling them like burger patties. They still tasted great, but in order to keep these firm enough to hold up on the skewer I reduced the onion and liquid going into the mixture.

The other thing that helps these hold together is forming them and then letting them chill in the fridge for at least an hour. This makes a huge difference. After they chill, you thread them onto the skewers. I use metal skewers on the grill, but if you use wooden ones be sure to soak them in water first so they don’t burn. If you don’t want to grill these, you can also make them in the oven! You just “grill” them under the broiler. The smokey flavor from actually grilling them is of course the best, but sometimes you just can’t get outside to grill so the broiler is the next choice.

I served these with a yogurt mint sauce and of course some homemade pitas! Now what are you waiting for? Run down to your Fred Meyer (Kroger for you non PNW people!) and pick up these ingredients, then get grilling!