Aromatic and juicy ground lamb infused with Mediterranean spices, fresh herbs, and breadcrumbs, formed into elongated patties and grilled to perfection. These Middle Eastern kebabs are crispy on the outside, tender on the inside, and absolutely irresistible served with warm pita bread, tahini sauce, and fresh vegetables.
⏱️45 min
📊Medium
👥4 servings
🍽️Main
meatspicyfamilyfestive
Ingredients
800 gground lamb
1 largeonion
50 gfresh parsley
25 gfresh mint
100 gbreadcrumbs
2 tspground cumin
1.5 tspground coriander
1 tsppaprika
0.5 tspcayenne pepper
1 pieceegg
1 tspsalt
0.5 tspblack pepper
3 tbspolive oil
Instructions
1PREPARE THE HERBS AND AROMATICS: Finely dice the onion into small pieces (about 3mm) and finely chop the fresh parsley and mint leaves, removing any tough stems. The finer you chop these ingredients, the more evenly they'll distribute throughout the meat mixture, ensuring consistent flavor in every bite. Set aside in separate bowls.
2COMBINE THE DRY SPICES: In a small bowl, whisk together the ground cumin, ground coriander, paprika, cayenne pepper, salt, and black pepper. This ensures the spices are evenly distributed throughout the mixture without any clumps. The combination of warm spices creates the authentic Middle Eastern flavor profile that defines a proper kofta.
3MIX THE KOFTA MIXTURE: In a large bowl, combine the ground lamb, diced onion, chopped parsley, chopped mint, breadcrumbs, and the spice mixture. Crack the egg into the bowl and mix everything together with your hands, folding gently but thoroughly for about 2-3 minutes until the mixture just comes together. Do not overmix, as this will make the kofta dense and tough; you want a light, airy texture that stays moist during cooking.
4FORM THE KOFTAS: Divide the mixture into 8 equal portions (about 100g each). Wet your hands slightly with cold water to prevent sticking, then mold each portion around a metal or wooden skewer (if using wooden, soak it first for 30 minutes), forming an elongated oval or cylindrical shape about 15cm long and 4cm in diameter. The mixture should be firmly packed but not compressed. Refrigerate the formed koftas for at least 15-20 minutes to help them hold their shape during cooking.
5PREPARE THE GRILL: Heat your grill, grill pan, or barbecue to medium-high heat (around 200-220°C or until you can hold your hand 15cm above the heat for only 3-4 seconds). Lightly brush the grill grates with olive oil to prevent sticking. The high heat is essential for creating a flavorful caramelized crust while keeping the inside juicy and pink.
6COOK THE KOFTAS: Place the koftas on the hot grill and cook for 3-4 minutes on the first side without moving them, allowing a golden-brown crust to form. Gently turn them over using tongs or two forks (never pierce them) and cook for another 3-4 minutes on the second side. The internal temperature should reach 65-70°C when measured with a meat thermometer inserted into the thickest part, and the meat should feel firm but still yield slightly when pressed. Total cooking time is approximately 6-8 minutes for medium doneness with a slight pink center.
7REST AND SERVE: Remove the cooked koftas from the heat and let them rest on a warm plate for 3-4 minutes, loosely covered with foil. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and juiciness. Serve immediately on warm pita bread with tahini sauce, fresh tomatoes, cucumbers, and additional fresh herbs for an authentic Middle Eastern experience.