Name: Grilled Lamb Kofta Kebabs Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 pound fresh ground lamb; 1 pound fresh 80/20 ground beef; 1 small onion, grated or finely minced; 2 large cloves garlic, minced; 2 teaspoons fine sea salt (or 1 tablespoon kosher salt); 1 teaspoon fresh ground black pepper; 1 teaspoon paprika; ½ teaspoon red pepper flakes (optional); ½ teaspoon ground coriander; ½ teaspoon ground cumin; ¼ teaspoon ground cinnamon

If you love juicy, spiced meat grilled to smoky perfection, you're going to be obsessed with this Grilled Lamb Kofta Kebabs Recipe. It’s a Middle Eastern classic that brings warmth, flavor, and a touch of adventure to your grill night.

The image shows a white plate with five grilled meat skewers arranged side by side on the right. Each skewer has three oval-shaped pieces of browned grilled meat with visible grill marks and small green herb bits sprinkled on top. On the left side of the plate, there is a colorful salad made of sliced green cucumbers, red cherry tomato halves, small white cheese chunks, and tiny pieces of red onion, all garnished with chopped green herbs. In the top right corner of the plate, three bright yellow lemon wedges sit against the meat skewers. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Lamb Kofta Kebabs Recipe
Top Tip
How to Serve Grilled Lamb Kofta Kebabs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Lamb Kofta Kebabs Recipe

Why You'll Love This Recipe

I’ve made kofta kebabs many times now, and each time I’m reminded why they’re such a crowd-pleaser. The blend of lamb and beef with those warm spices? Magical. Plus, the grilling part adds that perfect char and smoky aroma that instantly makes any meal feel special.

Perfectly Juicy: The lamb and beef combo keeps these kebabs tender and super flavorful.
Simple Ingredients: You’ll find everything easily at your local market, no exotic hunting required.
Quick to Prepare: You’re looking at just 20 minutes prep time and 10 minutes on the grill.
Great for Grilling: Whether you’re a backyard barbecue enthusiast or just trying the grill for the first time, this recipe delivers.

Ingredients & Why They Work

Before you hit the grill, let’s talk ingredients. The magic is in the balance of lamb and beef, plus the fragrant spices that make these kebabs uniquely delicious. When you shop, pick fresh ground meats with good fat content, and choose vibrant spices for the best flavor.

Flat lay of fresh ground lamb and fresh 80/20 ground beef portions side by side on a simple white ceramic plate, a small white ceramic bowl with finely minced fresh onion, another small white ceramic bowl holding minced garlic cloves, small white ceramic bowls containing vibrant red paprika powder, deep brown ground cumin, warm tan ground coriander, reddish-brown ground cinnamon, bright red pepper flakes, fine sea salt crystals in a small white bowl, and freshly cracked coarse black peppercorns scattered neatly on the surface, all ingredients arranged symmetrically and naturally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh ground lamb: Adds rich, savory flavor and keeps the kebabs moist and tender.
Fresh 80/20 ground beef: Offers a great balance of lean meat and fat for juiciness.
Small onion (grated or finely minced): Provides moisture and sweetness to the meat mixture.
Garlic cloves (minced): Brings that classic pungent aroma and depth of flavor.
Fine sea salt or kosher salt: Essential to enhance all the flavors in the meat and spices.
Fresh ground black pepper: Adds subtle heat and complexity.
Paprika: Gives a smoky note and beautiful color to the kebabs.
Red pepper flakes (optional): For a touch of heat, adjust based on your spice tolerance.
Ground coriander: Lends a fresh, citrusy undertone that brightens the kebabs.
Ground cumin: Brings earthy warmth that’s classic in Middle Eastern cooking.
Ground cinnamon: Just a pinch warms the flavor profile and ties everything together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Grilled Lamb Kofta Kebabs Recipe lies in its versatility. Whether you want to tweak the spices, swap the meats, or add fresh herbs, it’s easy to make it uniquely yours while keeping that signature juicy, smoky flavor.

All Lamb Variation: I often use all ground lamb for a richer, more Gamey flavor that really sings with Middle Eastern spices.
Herb-Infused Kofta: Adding a handful of finely chopped parsley or mint to the meat mixture brings a fresh, vibrant twist that balances the spices perfectly.
Spice It Up: For those who like a little heat, increase the red pepper flakes or toss in some cayenne. I've found this warms up the kebabs nicely without overpowering the other flavors.
Sumac Touch: Sprinkling ground sumac over cooked kebabs just before serving adds a lovely tangy brightness that I adore.
Beef-Only Option: If lamb isn’t your favorite, using all 80/20 ground beef still yields juicy kebabs, though the flavor will be milder and less earthy.
Skip the Skewers: Sometimes I shape the kofta into patties for pan-frying, making a quick weeknight alternative that still carries that beautiful spiced taste.

Step-by-Step: How I Make Grilled Lamb Kofta Kebabs Recipe

Inside a clear round bowl on a white marbled texture, two large blocks of pink ground meat form the base layer with a coarse texture of tightly packed strands. On top, finely chopped white and purple onions rest on the right side, with small piles of white granulated salt, dark red paprika, and light brown seasoning placed together in the middle upper area. At the bottom left corner, small pieces of chopped garlic add a fresh light cream color and slightly chunky texture against the smooth meat. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix It All Up

Start by combining 1 pound of fresh ground lamb and 1 pound of fresh 80/20 ground beef in a large bowl. Add in the grated onion, minced garlic, sea salt, black pepper, paprika, red pepper flakes (if using), coriander, cumin, and cinnamon. Knead the mixture thoroughly until everything is evenly incorporated. This step ensures all those delicious spices blend right into the meat, setting a flavorful foundation. Once mixed, divide the meat into eight evenly sized, egg-shaped portions. I find that kneading by hand really helps you get a good feel for the texture and moisture balance.

Step 2: Prepare Your Grill Just Right

Set your grill for direct medium heat, aiming for around 350°F. If you’re using a gas grill, preheat on high for 15 minutes, then lower the burners to medium and give the grates a good cleaning with a grill brush. For charcoal grills, light a chimney starter full of briquettes and wait until the coals are covered with white ash—then spread them out evenly across the grill. This temperature and setup help the kofta cook evenly, develop a beautiful smoky char, and stay juicy inside.

Step 3: Shape & Texture Your Kofta Kebabs

While the grill heats up, grab a skewer and start wrapping one portion of the meat mixture around the bottom. Work the meat upward along the skewer, molding it into a tube about 1½ inches thick. Use your fingers to gently dimple the kebab every inch or so—this not only adds appealing texture but also helps the meat hold together and cook more evenly. Repeat this shaping process for all eight portions. If you're using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to avoid burning on the grill.

Step 4: Grill Those Kebabs to Perfection

Place the skewers directly over the medium heat on your grill. Let them cook without moving for about 5 minutes until the bottoms get nicely browned and the kebabs feel firm when you give them a gentle press. Flip them carefully and cook for another 5 minutes on the other side. A good sear on each side is key to locking in moisture while creating that smoky charred flavor we’re aiming for.

Step 5: Rest Before You Feast

Once off the grill, be cautious as the skewers remain hot! Let your kofta kebabs rest for 10 minutes before digging in. This resting period lets the juices redistribute within the meat, ensuring each bite is tender, flavorful, and juicy. Serve them alongside your favorite sides or flatbreads and enjoy a taste of authentic Middle Eastern grilling right at home.

Top Tip

Mastering the Grilled Lamb Kofta Kebabs Recipe is all about the little details that make the flavors sing and the texture just right. These tips come from hands-on experience to help you nail this delicious Middle Eastern classic every time.

Firm Packing of Meat: Press the meat firmly around the skewer to avoid any falling apart during grilling. This makes all the difference in keeping your kebabs intact and juicy.
Fine Onion Prep: Grating or mincing the onion very finely releases moisture and flavor evenly, helping the meat mixture stay tender and nicely seasoned.
Grill Temperature Control: Preheat your grill to a steady medium heat around 350°F. This ensures a beautiful char without burning, while cooking the kebabs evenly through.
Rest Your Kebabs: Letting the kofta rest for 10 minutes after grilling allows the juices to redistribute, keeping every bite moist and flavorful, not dry.

How to Serve Grilled Lamb Kofta Kebabs Recipe

The image shows several grilled meat skewers stacked together, each skewer with browned, slightly charred, textured meat pieces sprinkled with small green herbs. The closest skewer is dipped into a small white bowl filled with thick, white, creamy sauce mixed with chopped green herbs. In the background, there are some red cherry tomatoes and green parsley leaves placed on a white marbled surface, adding bright color contrast to the scene. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh garnishes add a delightful contrast to the rich, spiced lamb and beef. Try sprinkling chopped fresh parsley or mint over the kebabs for a burst of color and freshness. A drizzle of tangy tahini sauce or a dollop of cool cucumber yogurt (tzatziki) pairs beautifully and balances the smoky flavors perfectly.

Side Dishes

Serve your kofta kebabs alongside warm pita bread for scooping and wrapping. Traditional sides like tabbouleh, fattoush salad, or a simple chopped tomato and cucumber salad complement the bold spices wonderfully. For a heartier meal, consider grilled vegetables or a fluffy couscous salad loaded with herbs and lemon zest.

Make Ahead and Storage

Storing Leftovers

Place any leftover grilled lamb kofta kebabs in an airtight container and refrigerate. They will keep well for up to 3 days, making them perfect for quick lunches or dinners later in the week.

Freezing

If you want to store the uncooked kofta mixture or skewered kebabs, wrap them tightly in plastic wrap and freeze for up to one month. When ready to cook, thaw them overnight in the refrigerator before grilling.

Reheating

Reheat leftover grilled kofta kebabs gently in a preheated oven at 325°F for about 10-12 minutes, or until warmed through. Avoid microwaving if possible to preserve the texture and flavor. A quick grill reheating on medium heat also works well.

Frequently Asked Questions:

Can I use only lamb or only beef for this recipe?

Yes, you can use only lamb for a richer, more traditional flavor or just beef for a milder taste. The recipe works well either way, but combining both gives the best balance of juiciness and flavor.

Should I soak wooden skewers before grilling?

Absolutely! Soaking wooden skewers in water for at least 30 minutes helps prevent them from burning or catching fire on the grill, ensuring safer cooking and easier handling.

How do I know when the kofta kebabs are fully cooked?

Cook the kebabs over direct medium heat (about 350°F) for about 5 minutes on each side until they are browned and firm to the touch. Resting them for 10 minutes helps juices redistribute, but you can also check internal temperature aiming for 160°F for ground lamb and beef.

Can I add fresh herbs or other spices?

Definitely! Adding fresh parsley, mint, or a pinch of sumac can brighten the flavors and personalize your kofta kebabs. Just be sure not to overpower the classic spice blend.

Final Thoughts

Grilled Lamb Kofta Kebabs Recipe is more than just a meal—it’s an experience that brings a little Mediterranean sunshine to your grill. With just a handful of spices and simple ingredients, you can create juicy, flavorful kebabs that impress family and friends alike. Give this recipe a try, savor every smoky bite, and enjoy the warm, satisfying flavors that make kofta such a beloved dish around the world!