Lamb Kofta
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds freshly ground lamb
- 1onion, grated
- ¼teaspoon ground allspice
- ½teaspoon ground cumin
- ½teaspoon ground coriander seed
- ½teaspoon paprika
- Dash cinnamon
- Coarse salt and freshly ground pepper
- 4tablespoons chopped fresh coriander or parsley
Nutritional analysis per serving (4 servings)
657 calories; 53 grams fat; 23 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 38 grams protein; 606 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the lamb in a mixing bowl and add the remaining ingredients. Mix thoroughly. If the lamb is not properly mixed, the kofta will fall apart on the skewer.
- Step 2
Form the lamb into small patties about the size of a walnut. Mold the patties tightly around a long skewer so they form small oval shapes. Four or five will fit on a skewer.
- Step 3
Heat a broiler or charcoal coals and when hot, grill the kofta, turning once, until they are golden brown, for about 6 minutes.
- These go with rice pilaff, steamed rice or with couscous steamed over vegetables such as potatoes, chick peas, saffron, raisins, zucchini, turnips or tomatoes.
Private Notes
Comments
We love kofta at our favorite restaurant and are huge fans of bold flavors. I used 1 lb ground beef and 1 lb lamb (simply due to the cost of lamb), added minced garlic, Italian parsley, a pinch of Cayenne, and I doubled the rest of the spices. It turned out amazing! I'll definitely add this into our rotation.
After reading the note about using more spice I left the amounts as is but used only one pound of lamb. The mixture is soft and sticky making it difficult to stay firm on the skewer so I put the meat skewers on a sheet pan in the freezer for about 20 minutes. This worked great. I oiled the grill well and sprayed the kebabs with oil as well, then sprinkled them with Aleppo pepper. They cooked easily and came of the grill clean with a nice char. Will make this again. Very easy.
Very good. Rather delicate flavor. Next time add more of each herb/spice, garlic, red pepper flakes
added in some sumac for extra zing. Highly recommend!
Doubled the spices, added 1 t. ground Aleppo pepper, 1 t. dried mint, and measured 1 3/4 t. salt. I used both parsley and cilantro. Just formed into meatballs, seared, and then finished them with the lid askew to temp. Wonderful!
Made with Impossible meat to be vegetarian. I only had one 12 oz pack for our family of 4, so added a little panko for heft and EVOO for moistness. Made into 6 meatballs cooked in the oven, 375 for 18 min, flipping in between. Spices were subtle and if my husband is absent again for his meatball making duties, I will double them.
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