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Grilled lamb kofta on metal skewers served on a white oval plate with lemon wedges and mint leaves, surrounded by pita bread, tzatziki sauce, and a cucumber-tomato salad.
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Grilled Lamb Kofta

You've been ordering kofta every time you travel because nothing at home has come close. This is the recipe that finally closes that gap. Freedom Run Farm ground lamb, a bold spice blend, and the prep step that keeps every skewer intact on a hot grill.
Prep Time20 minutes
Cook Time12 minutes
chill30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Middle Eastern
Servings: 4 servings (2 kofta per person)
Calories: 386kcal
Author: Abi Gunasekaran

Equipment

Ingredients

For the Kofta

  • 1 lb ground lamb Freedom Run Farm American lamb recommended
  • 2 tablespoons yellow onion grated and squeezed dry
  • 3 cloves garlic minced
  • 1 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh mint finely chopped
  • 2 teaspoons ground cumin
  • 1½ teaspoons ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon ground allspice
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons fine breadcrumbs
  • 1-2 tablespoons olive oil for shaping and brushing

Instructions

Prep the Onion

  • Grate yellow onion on the large holes of a box grater. Transfer to a clean kitchen towel and squeeze firmly until no liquid remains. Set aside.

Mix

  • Combine ground lamb, squeezed onion, garlic, parsley, mint, cumin, coriander, paprika, allspice, kosher salt, black pepper, and breadcrumbs in a large bowl. Mix by hand just until combined — do not overwork.
    A bowl of seasoned ground lamb mixture with herbs, a spoon inside, metal skewers beside, and a striped cloth at the bottom edge.

Shape and Chill

  • Lightly oil hands. Divide into 7-8 portions and press each firmly around a flat metal skewer into a 4-5 inch oblong. Place on a baking sheet, cover, and refrigerate 30-60 minutes.
    Raw ground lamb koftas on metal skewers rest in a white tray lined with parchment paper, placed on a light surface next to a black and white striped cloth.

Grill

  • Heat grill to medium-high (400-450°F). Clean and oil grates. Brush kofta with olive oil. Grill 3-5 minutes per side for 2-3 turns, 8-12 minutes total, until charred and internal temperature reaches 160°F.
    Five lamb kofta skewers are being grilled over an open flame on a barbecue grill, with visible smoke and grill marks on the meat.

Rest and Serve

  • Rest 3-5 minutes. Serve with warm pita, tzatziki, cucumber salad, and lemon wedges.

Notes

  • Squeezing the onion completely dry is the single most important prep step for kofta that holds shape
  • Flat metal skewers outperform round ones — they grip the meat and don't spin during turns
  • Pull at 160°F internal temperature (USDA guideline for ground lamb)
  • Leftovers keep refrigerated in an airtight container for up to 3 days; reheat in a 350°F oven for 8-10 minutes 
  • Charcoal grill: Light a full chimney and wait until the coals are fully ashed over. Bank for two zones — start the kofta over direct heat to develop char, then slide to indirect if they need more time to hit 160°F without burning. The live fire gives the spice blend a smoke edge that gas just can't replicate.
  • Gas grill: Preheat all burners on high for 10-15 minutes so the grates are properly hot before the kofta go on. After the initial sear, cut the center burner to low to finish without over-charring. Want smoke? A foil packet of wood chips on the burner adds a light touch of smoky flavor - this is exactly the method that works on any grill.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 7g | Protein: 20g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 83mg | Sodium: 689mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 3mg