Grilled Lamb Kofta



It’s grilling season, but there’s so much more to play with than burgers and hot dogs! These grilled lamb kofta kebabs are packed with flavor and are great way to use your fresh herbs and summer produce. I like to serve mine with yogurt sauce, rice pilaf and grilled veggies.

You can find our ground lamb and other cuts at our shop in Weston. We’ve also recently teamed up with KC Cattle Co. to share our products. Not only do we carry their beef in the shop, but they have our lamb available to ship from their site too! Check it out here.


  • 2 lbs. ground lamb
  • 4 garlic cloves, peeled
  • 3 shallots, peeled and quartered
  • 1 inch piece of ginger, peeled
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh cilantro, chopped
  • 2 tsp. ground cinnamon
  • 4 tsp. cumin
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. ground allspice
  • 2 tsp. salt
  • chopped fresh mint, for garnish


Add all ingredients except for the ground lamb and mint to a food processor and blend until it’s a fully mixed paste. You’ll probably have to scrape down the sides a couple of times. Add the paste into the ground lamb and mix to combine. I like to do this a couple of hours ahead of time so that everything can marry in the fridge.

When you’re ready roll the mixture into large meatball shapes. Pierce them with a skewer and then mold the balls into more of a flat egg shape. You can fit a couple on each skewer. Very carefully place them on a hot grill so that they don’t fall off of the skewers. Grill for roughly 8-10 minutes on each side depending on the size of your kofta or until the internal temperature reaches 160 degrees.

Remove from skewers, garnish with chopped mint and serve with yogurt, pita, rice or grilled veggies – or all of the above!

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