Lamb Kofta Kebabs

Kofta Kebabs

There are a bunch of Middle Eastern restaurants in my neighborhood. From shawarma spots, to Persian, Greek and other restaurants, I love the flavors in Middle Eastern cuisine. A common food among many of these spots is food on a pita. Whether it is a shawarma, gyro or doner, I love food this regions handheld ‘pocket’ food – or wrap!

One of my favorite things to eat is one of the more common Persian dishes. It is called a kofta kebab and it is essentially a long meatball grilled on a skewer. What makes this dish truly unique is the amazing blend of spices, ranging from ginger, cumin, coriander and fresh parsley and mint. Each bite is an experience and these kofta kebabs are great on rice, with a salad, tzatziki, or throw it in a pita with for an awesome pita pocket!

Lamb Kofta Kebabs-3

Traditionally, kofta kebabs are made with ground lamb. Alternatively, you could use beef, chicken or even pork. They all can work well. I have used a half beef and half pork mixture which turned out great.

Lamb Kofta Kebabs-5

5.0 from 4 reviews
Kofta Kebabs
Prep time
Cook time
Total time
Serves: 4
  • 1 pound ground lamb (or ground beef)
  • 3 garlic cloves
  • ½ inch piece ginger, peeled
  • 2 shallots, peeled
  • 3 tbsp fresh parsley
  • 1 tbsp fresh mint
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp ground black pepper
  • 1 tsp salt
  1. Add all the ingredients, except the ground lamb, to a food processor and pulse until the garlic and ginger are finely minced - about 20-30 seconds.
  2. Add the spice mixture to the ground lamb and knead until well combined.
  3. If using bamboo skewers, soak for 15 minutes before using.
  4. Take a handful of the meat mixture and form into a meatball. Thread onto the skewer and roll the meat in your hands to flatten it into a long egg type shape. Do this with the remaining meat mixture.
  5. Heat grill to high heat. Place kebabs on grill and cook for about 6 minutes. Turn and cook another 6 minutes or until the meat is no longer pink. Remove from the grill.
  6. Serve with tzatziki. Recipe here.
Lamb Kofta Kebabs text

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  1. I love these type of kebabs. It’s one of my favorite at a Middle Easter Kebab house down here. 🙂

  2. Hey, I’m an amateur just learning my way in the kitchen. I’m pretty good with a grill but I’m interested in ways to cook this indoors. How would I go about doing this in the oven and/or on the stove top?

    Thank you!

    • You could bake them in 350F oven for 20-30 minutes. You could also try frying them in a frypan on the stovetop. Both would taste somewhat different than grilling, but it would work out ok.

  3. Hi Steve — I made these last week and we loved them! I wrote about them and linked back to your recipe on my blog post. Thank you, it’s a great recipe!

  4. The print function on this website doesn’t work. It only goes to save. Can you fix this? Thanks.

  5. Wow! The flavors are incredible. Thank you for sharing!

  6. This recipe looks great. Do you mean 2 tsp of ground coriander seed or dried coriander leaves?
    Thank you

  7. Made this tonight and it’s a keeper! Used 1/2 lamb and 1/2 ground chuck, also substituted parsley for the mint (since we didn’t have any) and it was great! Will definitely make this again. Thanks for sharing!

  8. This recipe looks great! I especially like those skewers you used. I didn’t see them in your product reviews; can you please let me know where to find them, if possible? Thanks!

  9. Hi, can one omit the ginger please?

  10. I followed the recipe but the meat would not stay on the skewers, just fell off right away. So I made lamb patties.

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