Description
This Lamb Kofte recipe features flavorful spiced ground lamb shaped into patties or skewers, grilled or pan-fried to perfectly tender and juicy perfection. Infused with aromatic herbs and warming spices like cumin, coriander, cinnamon, and paprika, these kofte make a delicious Middle Eastern-inspired dish ideal for gatherings or weeknight dinners. Served with a squeeze of fresh lemon and optional fresh herbs, they’re a versatile dish packed with bold flavor.
Ingredients
Scale
Lamb Kofte Ingredients
- 1 lb (450g) ground lamb
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1 tbsp olive oil (for frying or grilling)
- 1 tbsp lemon juice (for serving)
- Fresh parsley or mint, for garnish (optional)
Instructions
- Prepare the Kofte Mixture: In a bowl, combine ground lamb, finely grated onion, minced garlic, chopped fresh parsley, and cilantro. Add ground cumin, coriander, paprika, cinnamon, allspice, cayenne pepper, salt, and pepper. Mix all ingredients thoroughly until well combined.
- Shape the Kofte: Using your hands, form the lamb mixture into small oval-shaped patties or elongated meatballs about 2-3 inches long. Set aside on a plate.
- Grilling the Kofte: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Place the kofte on the grill and cook for 5-7 minutes on each side, turning occasionally, until they are evenly browned and cooked through (internal temperature should reach 160°F/71°C).
- Pan-Frying Alternative: Heat olive oil in a large skillet over medium-high heat. Add the kofte and cook for 4-5 minutes per side or until golden brown and fully cooked through, ensuring a nice crust forms on the outside.
- Serving: Remove the kofte from heat and transfer to a serving platter. Drizzle with fresh lemon juice and garnish with fresh parsley or mint leaves if desired. Serve hot, ideally with sides like flatbreads, salad, or yogurt-based sauces.
Notes
- For more heat, increase the cayenne pepper or add a pinch of chili flakes.
- You can also skewer the kofte before grilling for a traditional presentation.
- Ensure the kofte are cooked through completely by checking the internal temperature reaches 160°F (71°C).
- These kofte pair well with tzatziki or garlic yogurt sauce.
- Leftover kofte can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
