Get ready to transport your kitchen to the vibrant streets of the Middle East with these mouthwatering Lamb Kofte Kebabs that are about to become your new obsession! Imagine tender, perfectly spiced ground lamb, infused with aromatic herbs and warming spices, grilled to juicy perfection. These kebabs aren't just a meal - they're a culinary adventure that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb ground lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- Skewers for grilling
Instructions
- In a large mixing bowl, combine ground lamb, finely chopped onion, minced garlic, and chopped fresh parsley.
- Add ground cumin, ground coriander, salt, black pepper, and cayenne pepper to the lamb mixture. Mix thoroughly using your hands to ensure all spices are evenly distributed.
- Cover the bowl and refrigerate the mixture for 15-30 minutes to allow the flavors to meld and make the meat easier to handle.
- If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
- Divide the lamb mixture into 4 equal portions and shape each portion around a skewer, forming elongated sausage-like kebabs about 6-8 inches long.
- Preheat your grill or grill pan to medium-high heat (around 400-450°F).
- Lightly oil the grill grates to prevent sticking and ensure easy kebab removal.
- Place the lamb kofte kebabs on the grill and cook for 4-5 minutes on each side, turning carefully to maintain their shape.
- Check for doneness by ensuring the internal temperature reaches 160°F using a meat thermometer.
- Remove kebabs from the grill and let them rest for 3-4 minutes before serving to allow juices to redistribute.
- Serve hot with flatbread, tzatziki sauce, chopped salad, or rice pilaf as accompaniments.
Tips
- For the most tender and flavorful kebabs, use ground lamb with a slightly higher fat content (around 20%) to keep the meat moist and juicy.
- When mixing the ingredients, use your hands to ensure the spices are evenly distributed throughout the meat. Don't overmix, as this can make the kebabs tough.
- Chilling the meat mixture before forming the kebabs helps the flavors meld and makes the meat easier to shape.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Don't press down on the kebabs while grilling - this will squeeze out the precious juices and dry out the meat.
- Use a meat thermometer to ensure the internal temperature reaches 160°F for perfectly cooked kebabs.
- Let the kebabs rest for a few minutes after grilling to allow the juices to redistribute, ensuring maximum flavor and tenderness.
- Serve with cooling tzatziki sauce, fresh flatbread, or a crisp salad to complement the rich, spiced meat.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 3g
Protein: 22g
Fat: 23g
Saturated Fat: 9g
Cholesterol: 85mg
