Learn how to make your very own delicious kofta kebabs from scratch using ground lean lamb. They are totally homemade and grilled to perfection. These koftas are the ultimate takeaway appetiser that’s full of flavour.
I’m so excited to share this recipe with you all. I’m a huge fan of recipes that meat based (lamb being a favourite of mine), full of spices – (think cumin, coriander, mint, pistachios etc..) and very very easy to put together.
What more could you ask for? Lamb koftas/skewers definitely are a must try if you’re on the hunt for a recipe that is tasty and comes together with ease.
What is a kofta?
In short, a kofta is a meatball dish which derives from the middle East, Central and South Asia where minced or ground meat is mixed together with herbs and spices.
The meat – pork, beef, chicken, mutton or a mixture all meats combined. The meat used varies, depending on the geographical location.
There are also two types of kofta – wet and dry. Wet kofta is served in a curry or stew this tends to be quite popular in India.
The dry variation known as a kebab is served on a skewer usually cooked over a fire or grilled and accompanied with sauce.
If you love lamb then you should definitely try my Lamb Leg Steak with Caramelized Onions. You may also want to try my other skewer recipe which is Almond Butter Chicken Satay.
In terms of grilled recipes, you gotta try my Grilled Pineapple Slices, they are so delicious.
Reasons to make this recipe
- It’s a great source of protein (because I used lean lamb).
- The best way to use up any leftover ground lamb.
- You don’t even have to use lamb, you can use any other ground meat.
- Super simple to make and doesn’t take forever to cook.
- You only need a food processor or grill.
Cooking methods
The koftas can be cooked in a few ways;
- Griddle
- Grill – oven or barbecue
- Broiler
How to make grilled lamb kofta kebabs
Place the minced lamb in the food processor and pulverise with the rest of the ingredients.
Once the meat is completely congealed together, grab roughly of handful and shape into slim sausages onto the skewers
Place the skewers onto parchment paper and coat with oil prior to grilling
Can you freeze the meat on skewers?
Yes, it’s best to shape them on the skewers first of all, then lay them flat on a tray with parchment paper to stop them from sticking. Then tightly wrap with cling film prior to freezing for up to 3-4 months.
Can you cook the meat directly from frozen?
No, you want to completely thaw out the meat before making the koftas.
What sauce can I have the koftas with?
You can eat them with anything that you want or try these;
Mint or tzaziki sauce
I paired my koftas with some leafy greens, cucumbers and tomatoes which yield a low carbohydrate option. This also helped to balance out the fats and protein from the minced/ground lamb.
Notes and tips
- I used lean minced lamb with 10%. The leaner the meat, the less fat it contains but it’s also more expensive. I would advise you to buy within your budget, it doesn’t have to be super lean. Any good quality ground lamb will work just fine.
- Ground lamb is simply known as minced in the UK.
- I personally find that pulverising the meat so it is completely congealed works best. To achieve this you will need to do this using a food processor along with the rest of the ingredients.
- My skewers are VERY long (35cm). You can use shorter skewers if you wish. They also don’t need to be mental, wooden ones work just fine.
- Be sure to soak them in water before you thread the meat onto them.
- Shape the kebabs using your hands, one hand holding the skewer and the other applying the kofta in a sausage shape. You can also roll them into lamb kofta balls and thread them onto the skewer.
Serving suggestions
Depending on your dietary needs and lifestyle, you can have the koftas with any of the following
- Vegetables (low carb option, keto and paleo friendly)
- Garden/leafy green salad
- Cauliflower Rice
- Pitta or naan (Gluten free)
- Brown rice (Gluten free)
- Zucchini Fries
- Quinoa (Gluten free)
- Mashed Sweet Potatoes
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Grilled Lamb Kofta Kebabs
Ingredients
- 2 lb of ground lamb (1kg)
- 1 tsp of cumin ground
- 2 tsp of coriander ground
- 2 garlic cloves minced
- 2 tsp of paprika
- 1 tbsp of chopped mint heaping
- 1/4 cup of pistachio crushed or ground
- 1 tbsp of fresh ginger grated
- 1 tsp of black pepper
- 1 small onion chopped
- *olive oil
- 1 tsp of chilli ground or flakes
- 1½ tsp of himalayan pink salt
Instructions
- Line a baking tray with parchment paper and coat with oil.
- Using a food processor with an S blade fitted, place the minced/ground lamb into the container and add all of the herbs, spices and onion.
- Proceed to pulverise the entire contents until the meat breaks down and comes together as one.
- Grab a handful of the mixture and begin to mold into a sausage shape (or balls) onto the skewer. Make sure to evenly distribute the meat. Refrigerate until ready to cook.
- Repeat this step with the other skewers (should make approx 10-12).
- Carefully lay the skewers on the tray with parchment paper and coat the top of each skewer with oil.
- Grill the kofta until brown, turning over to make sure each side is cooked thorough.
- Serve with your choice of side and dipping sauce.
Notes
Notes and tips
- I used lean minced lamb with 10%. The leaner the meat, the less fat it contains but it's also more expensive. I would advise you to buy within your budget, it doesn't have to be super lean. Any good quality ground lamb will work just fine.
- Ground lamb is simply known as minced in the UK.
- I personally find that pulverising the meat so it is completely congealed works best. To achieve this you will need to do this using a food processor along with the rest of the ingredients.
- My skewers are VERY long (35cm). You can use shorter skewers if you wish. They also don't need to be mental, wooden ones work just fine.
- Be sure to soak them in water before you thread the meat onto them.
- Shape the kebabs using your hands, one hand holding the skewer and the other applying the kofta in a sausage shape. You can also roll them into lamb kofta balls and thread them onto the skewer.
This sounds delicious and as long as paired with greens and other veg, would not be two meat-heavy a dish. I’d be fine with two of them.
hi! this looks delicious but one of your ingredients says 1 tbsp of fresh fresh, grated…grated ginger? thanks! i wouldnt ask but a tbs of something fresh grated is a lot to omit!
Hi Sarah. My apologies!! Well spotted!! I’ve updated the recipe to reflect what the missing ingredient is (ginger). Definitely would make a difference to the overall result if it was missed. Enjoy!!