Lamb Kofta Kebab (15-Min Recipe)

Name: Lamb Kofta Kebab (15-Min Recipe)
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1/4 cup Onion ((grated)); 2 cloves Garlic ((minced)); 1 tbsp Fresh parsley ((chopped)); 1 tbsp Fresh dill ((chopped)); 1 tsp Cumin; 1 1/2 tsp Sea salt; 1/4 tsp Black pepper; 2 lbs Ground lamb; 8 Bamboo skewers

This lamb kofta kebab is a quick, juicy Middle Eastern skewer made with ground lamb, fresh herbs, and warm spices—ready to grill in just 15 minutes.

🌍Greek 🏷️Kofta recipe 🏷️Lamb kofta 🏷️Lamb kofta recipe

Total

16 min

Servings

8

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Wholesomeyum · by Maya Krampf

Ingredients

1/4 cup Onion ((grated))
2 cloves Garlic ((minced))
1 tbsp Fresh parsley ((chopped))
1 tbsp Fresh dill ((chopped))
1 tsp Cumin
1 1/2 tsp Sea salt
1/4 tsp Black pepper
2 lbs Ground lamb
8 Bamboo skewers

9 Ingredients

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Instructions

1
Soak 8 bamboo skewers in water for 30 minutes. Pat dry.
2
Meanwhile, in a large bowl, stir together all ingredients except the lamb. Add the lamb and mix until just combined. Do not over-mix.
3
Divide the meat into 16 sections. Mold each section of meat around a bamboo skewer, making it a few inches long and about 1 inch (2.5 cm) thick. You'll fit 2 sections of meat per skewer, about 1-2 inches apart.
4
Preheat the grill (or a grill pan on the stove) to medium-high heat and oil the grates lightly. Place the skewers on the grill and cook for 3 minutes. Flip and cook for 3-5 more minutes, to desired level of doneness. Time on the second side will be about 2 minutes for medium rare, 3 minutes for medium, 4 minutes for medium-well, or 5 minutes for well done.
5
Let the lamb kofta kebab rest for a few minutes before serving.

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Tips & Notes

Pro tips

Keep lamb mixture cold while shaping—warm meat won't hold its form on the skewer. Work quickly and refrigerate the mixture for 10 minutes before threading.
Pack the meat firmly around each skewer but don't overwork it; this prevents dense, tough kofta.
Rotate skewers every 2–3 minutes for even cooking and caramelized edges without burning the herbs.
Let the kofta rest 2 minutes after grilling to retain juices.

Substitutions

Fresh parsley + dill → 2 tbsp fresh mint (stronger flavor; reduce by half if sensitive)
Sea salt → kosher salt (use 1 1/4 tsp; adjust to taste)
Cumin → sumac or za'atar (1 tsp; for tangier profile)

Storage & make-ahead

Store cooked kofta in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or grill over medium heat for 2–3 minutes per side.