- 1 pound ground lamb
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped mint leaves
- 1 pinch ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Kosher salt
- Juice of 1 lemon
I was first introduced to Lamb Kofta by one of my Lebanese staff members while living overseas. I was hooked on this Middle Eastern standard from the first bite. A cousin to the Greek gyro, they are sumptuous. Kebabs of ground lamb are seasoned to the hilt with onion, spices, parsley, lemon and olive oil, then grilled on skewers.
These are easy to make – exceptionally easy, making them one of my entertainment go-to’s. By simply pairing these with hummus for dipping, in small pita bread sandwiches or with a yogurt dip, you have a quick and exotic meal or light finger snack that will keep your guests talking.
The only equipment you’ll need is a grill and some bamboo skewers. Make sure you soak the skewers for several hours to keep them from burning. I’ll put two to three Koftas on a single skewer and lay them at a 45 degree angle on the grill to keep them from rolling into the grill grate. I like to grill these over a really hot fire so they cook quickly develop a dark char on the outside.
- Add all ingredients to a large bowl and mix by hand until thoroughly combined.
- Cover and refrigerate for several hours or overnight to allow the flavors to combine.
- Shape Koftas by hand into small oblong shapes keeping each one to about the size that can fit into the hollow of your hand when closed.
- Place 1 to 3 Koftas on each skewer and grill on a pre-heated grill over a high fire, turning as needed until your Koftas develop a beautiful char all around.
- Serve hot or at room temperature.