Lamb Kofta

Lamb Kofta

Serves: 6 people
Prep Time: 15 minutes
Cooking Time: 21 minutes
Lamb Kofta


  • 1 tablespoon vegetable oil, divided
  • 1 small shallot, minced (about 3 tablespoons)
  • 2 garlic cloves, minced
  • 1 teaspoon minced (or ground) ginger
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 pound ground lamb
  • ½ bunch parsley, finely chopped
  • ¼ bunch mint leaves, finely chopped
  • Salt and cracked black pepper to taste


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So today, we got two words for you; lamb kofta. Yeah, that’s right. This dinner-worthy dish is made by seasoning lamb with fresh herbs, dried spices, and then grilled until juicy and perfect. They look delicious and tempting, right? They are even more irresistible when served with basmati rice and garnished with sliced cucumbers, finely chopped lettuce, hummus, and tomatoes. The exact country where this dish originates from is still unknown but it has deep roots in the Middle East. The lamb can be replaced with chicken, beef, or pork. Whichever choice your make, your dish will remain yummy and filled with amazing flavors. So let’s dive straight into how to make this delicious dish.

  1. Place small skillet over medium-high heat. Once skillet is hot, add 1 teaspoon oil. Add shallot, garlic and ginger (if using fresh minced) to skillet and sauté for 4 to 5 minutes.
  2. Add cumin and coriander (and ginger, if using dry ground) and continue to sauté for 1 minute. Lightly season with salt and pepper. Remove shallot mixture from heat and slightly cool, about 10 minutes.
  3. In a large mixing bowl combine ground lamb, shallot mixture, parsley, and mint. Season with salt and cracked black pepper. Mix together until fully combined.
  4. Divide mixture into 6 equal portions and with wet hands form each portion of lamb into a 1 ½” by 7” log. Press a skewer into the center of each lamb log and form the meat around the skewer until secure, leaving about a 4” handle on the bottom and a 1” handle on top.
  5. Place large grill pan over medium-high heat. Once pan is hot, brush with remaining oil and add skewers, about 1” apart. Grill skewers on each side, for 6 to 8 minutes or until just cooked through, with nice grill marks. Remove from heat, transfer to a platter.
  6. Serve with a bed of basmati rice and a romaine, cucumber and tomato side salad and hummus of choice. Serve.