Grilled Lamb Kofta with Cumin and Fresh Herbs

Name: Grilled Lamb Kofta with Cumin and Fresh Herbs
Prep time: 25 min
Cook time: 12 min
Total time: 67 min
Yield: 4 servings, 8 kebabs
Cuisine: Middle Eastern-inspired
Ingredients: 700 g minced lamb, about 15% fat; 1 whole small onion, finely grated and squeezed dry; 2 cloves garlic, finely minced; 2 tbsp chopped parsley; 2 tbsp chopped mint; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp smoked paprika; 1 tsp fine salt; 1/2 tsp black pepper; 1 tbsp olive oil, for hands or grill

Grilled minced lamb kebabs seasoned with cumin, coriander, garlic and herbs.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 7 minMakes 4 servings, 8 kebabs

Jump to Recipe

Lamb kofta kebabs are seasoned minced lamb shaped around skewers or into short logs and grilled until browned. The source URL says lamb while the article headings say beef and contain no ingredient list, so this version follows the URL and uses lamb with onion, garlic, cumin and fresh herbs. Squeeze excess moisture from grated onion so the mixture stays on the skewers. Chill it before shaping, then cook over medium-high heat, turning carefully until the centre reaches a safe temperature. Serve with flatbread and a cool yoghurt sauce. Combine lamb, squeezed onion, garlic, parsley, mint, cumin, coriander, paprika, salt and pepper. Mix just until evenly combined. Cover and refrigerate 30 minutes so the mixture firms and flavours meld.

Grilled Lamb Kofta with Cumin and Fresh Herbs

How to tell when it is ready

Kebabs are browned outside and reach 71°C (160°F) at the centre.

Tips

Squeeze grated onion dry.
Mix only until combined.
Chill before shaping.
Turn gently and use a thermometer.

Troubleshooting

If mixture slips off skewers, chill longer and press firmly around flat skewers.
If kebabs are dry, use lamb with some fat and avoid overcooking.

Substitutions

Use ground beef or a lamb-beef mixture, cooking to the appropriate safe temperature.
For a dairy-free meal, serve with tahini sauce instead of yoghurt.

Variations

Add chilli flakes for heat.
Use dill in place of mint.

Serving suggestions

Serve with flatbread.
Add cucumber yoghurt sauce.
Offer tomato and onion salad.
Pair with rice and grilled vegetables.

Make ahead

Prepare suitable components ahead and store them safely. Refrigerate cooked kebabs within 2 hours and use within 3 days. Reheat until steaming throughout. Freeze raw shaped kebabs up to 2 months, thawing in the refrigerator before cooking.

Storage

Refrigerate cooked kebabs within 2 hours and use within 3 days. Reheat until steaming throughout. Freeze raw shaped kebabs up to 2 months, thawing in the refrigerator before cooking.

Food safety

Cook ground lamb to 71°C (160°F); keep raw meat separate from ready-to-eat foods and refrigerate leftovers promptly.

Frequently asked questions

Can I cook kofta without skewers?

Yes. Shape into short logs and grill on an oiled tray or cook in a lightly oiled skillet, turning carefully.

How should I store juicy lamb kofta kebabs?

Refrigerate cooked kebabs within 2 hours and use within 3 days. Reheat until steaming throughout. Freeze raw shaped kebabs up to 2 months, thawing in the refrigerator before cooking.

Serve with flatbread. Refrigerate cooked kebabs within 2 hours and use within 3 days. Reheat until steaming throughout. Freeze raw shaped kebabs up to 2 months, thawing in the refrigerator before cooking.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Grilled Lamb Kofta with Cumin and Fresh Herbs