Kofta Kebabs

There are so many different variations of kofta kebabs but most consist of ground meat—usually lamb or beef—mixed with herbs, spices and onions.

Kofta Kebabs

I have eaten several variations all over the world but I’ve never cooked them.


Every time I searched for a recipe, the list of ingredients was so long that it made my head spin.

I recently came across THIS recipe on The Black Peppercorn and thought, now this is something I can handle!

Kofta Kebabs

The ingredients for the spice mixture is pretty simple: garlic, ginger, shallot, parsley, mint, cumin, coriander, salt and pepper.

Peel the ginger, garlic, and shallot and toss them into your food processor with the other ingredients.

Kofta Kebabs

You’ll want to use fresh herbs for this.

Kofta Kebabs

Pulse until the garlic, ginger and shallot are minced.

Kofta Kebabs

Scrape the sides of your food processor and pulse a little more just to make sure everything is well combined.

Kofta Kebabs

You are going to love the way this smells.

I used ground lamb but feel free to use ground beef, pork, or a combination of them.

Kofta Kebabs

Add the spice mixture to the lamb:

Kofta Kebabs

And work it into the meat. Your hands are the best tool for this.

Kofta Kebabs

If you use wood skewers, be sure to soak them in water for at least 30 minutes so they won’t burn on the grill.

Kofta Kebabs

A little later you’ll see what happens when you don’t take my advice.

Form the meat mixture around the skewers like this:

Kofta Kebabs

One pound of meat should make about 10 kebabs.

Kofta Kebabs

I cooked these on my Big Green Egg at about 500F.

Kofta Kebabs

This is a very fast cook.

I seared them for about 2 minutes and then flipped them:

Kofta Kebabs

After 2 minutes on the other side, I shut all of the vents and let the kebabs “dwell” for 2 more minutes.

See how my skewers burned?

Kofta Kebabs

That’s proof that 15 minutes of soaking doesn’t work.

I hope you’ll give these Lamb Kofta Kebabs a try.

Kofta Kebabs

Serve them with THIS Easy Tzatziki Recipe for a simple, fun, and flavorful meal.

Tzatziki

 

5.0 from 1 reviews
Kofta Kebabs
Author: 
 
Grilled Lamb Kofta Kebabs with Tzatziki is a simple, fun, and flavorful meal. Adapted from The Black Peppercorn.
Ingredients
  • 1 pound ground lamb (or beef, pork, or combination)
  • 3 cloves of garlic
  • 1 inch piece ginger
  • 1 large shallot (or 2 small)
  • 3 TBSP fresh flat leaf parsley
  • 1 TBSP fresh mint
  • 2 TSP cumin
  • 2 TSP coriander
  • 1 TSP pepper
  • 1 TSP salt
Instructions
  1. Peel the ginger, garlic, and shallot and put them into your food processor with everything except the ground lamb.
  2. Pulse until the garlic, ginger and shallot are minced.
  3. Scrape sides and pulse a little more.
  4. Add the spice mixture to the lamb and work it into the meat until well combined.
  5. Form the meat mixture around skewers. If you use wood skewers, be sure to soak them in water for at least 30 minutes so they won't burn on the grill.
  6. One pound of meat should make about 10 kebabs.
  7. I cooked these on my Big Green Egg at about 500F, direct.
  8. Grill over high heat for about 2 minutes and flip.
  9. Cook for another 2-3 minutes or until the internal temperature is 160F.
  10. Serve the Kofta Kebabs with Tzatziki.

 
5.0 from 1 reviews
Simple Tzatziki
Author: 
 
Serve cold with crudités, pita bread, or grilled meat.
Ingredients
  • 1½ cups Greek yogurt
  • 1 cucumber
  • 1 lemon, juiced
  • 1 clove of garlic, minced
  • 2 TBS chopped dill (mint or parsley)
  • Salt, to taste
Instructions
  1. Peel and grate the cucumber (all but the middle part where the seeds are).
  2. Squeeze the water out of the cucumber with a cheesecloth, thin towel, or your hands.
  3. Add the grated cucumber, lemon juice, minced garlic, and chopped dill to the Greek yogurt.
  4. Stir everything together.
  5. Add salt, to taste.
  6. Serve cold with crudités, pita bread or grilled meat.

 

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