Grilled Kofta Kebabs are fun and easy to make, perfect for summer grilling season. Made with only 2 ingredients!
Whether you call them kebabs, kabobs, or shish kabobs, these delicious lamb koftas kebabs will be a hit at your next bbq party.
Ground lamb and seasoning are all it takes to make this super simple kofta kebab recipe. Fire up the grill and get cooking! All you need is a simple side dish like this cold pea salad. Dinner is ready!
RECIPE and INSTRUCTIONS for these minced lamb kebabs can be found at the bottom of this post.
So what do you call them? Kebabs, kabobs, or shish kabobs? How about skewers or meat on a stick? Whatever you call them, they all have one thing in common, DELICIOUSNESS!
Being Ukrainian, I have had my share of “meat on a stick” as we call it. If you really want to get technical, they actually are called patychky. These are breaded meat kebabs that are fried in oil.
Lamb Kofta Kebab Ingredients
If you have never made koftas before, you are in for a tasty treat. With a couple of simple ingredients and a (little) bit of time, before you know it, you will be a kebab master. After you make these for the first time, you will wonder why on earth you never tried them before.
- ground lamb
- salt and pepper
Preparing This Lamb Kofta Recipe
Do know how easy kofta kebabs are to make? SO EASY! I think this has got to be one of the simplest grilling recipes ever. Full instructions are in the recipe card below.
- Combine ground meat and seasoning.
- Shape into LARGE meatballs.
- Roll to form a sausage shape.
- Slide onto the skewer.
- Flatten slightly.
Mix, slide on a skewer, and grill. You have to admit, it doesn’t get easier than this, right?
Throwing some frozen burgers on the grill is easy too, but after you try this kofta recipe, frozen burgers will only be for emergencies.
- Brush each kofta kebab with a bit of oil.
- Preheat grill.
- Cook about 6 minutes per side over medium-high heat. The internal temperature should be 160º F.
Seasoning – You can mix any type of seasoning you like into the ground meat. I used some wonderfully aromatic Cinnamon Chili blend. Don’t be scared to experiment here. Smoked paprika, Moroccan seasoning, Greek seasoning, have fun. You can also add diced onion and garlic too.
Ground Lamb – You can turn this into chicken or beef koftas. Ground turkey works too.
Measuring – I used a kitchen scale to weigh the meatballs. This makes hubby happy since they are all the same size. Meaning they will cook up evenly.
Skewers – I love using double-pronged stainless steel skewers. The meat does not flip flop when you turn it. You can use a single prong or bamboo skewers. Be sure to soak bamboo skewers in water befofe using them. Amazon affiliate link for skewers.
Serving – We love turning these into lamb kofta wraps. Add some shredded lettuce, pea shoots, or any greens like kale and arugula. Top with hummus, tzatziki, or tahini sauce, and enjoy. HINT: Bourbon Caramelized Onion Jam is a great topping!! Making these over the top delicious. You can also serve these on a bun.
Cooking Kofta Kebabs In The Oven – Prepare a baking sheet with foil or cooking spray. Place meat skewers on the sheet. Bake at about 400º F for about 20 minutes until the internal temperature reaches 160º F.
Leftovers – Store cooked koftas wrapped in the fridge. They will last for 3-4 days. You can also freeze them for longer storage.
Reheating – Wrap in foil and place in a preheated oven (about 375º F) until heated through.
FAQ (Questions and Answers)
Generally speaking, shish kebabs contain chunks of meat, seafood, and vegetables on skewers. Koftas are made with ground or minced meat.
Central Asia, the Middle East, and Northern Africa. Traditional cuisine in countries like India, Morocco, Turkey, Pakistan, and Greece to name a few.
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Be sure to check out the great bbq recipes, perfect for summer cooking.
Looking for some summer roundups? Here you go:
Grilled Kofta Kebabs
- 2 pounds ground lamb
- 2 tablespoons Cinnamon Chili Seasoning
- salt & pepper (to taste)
- ¼ cup oil (to coat)
To Make the Koftas:
- In a large bowl combine the ground lamb and seasoning.
- Mix and divide into 8 equal portions (4 ounces each). I used a kitchen scale.
- Roll each portion into a LARGE meatball.
- One at a time, take a meatball and roll into a log/sausage form (about 6 inches long).
- Thread onto a skewer, and slightly flatten. (I used metal skewers. You can use bamboo, but be sure to soak them in water first).
- Brush koftas on both sides with oil and set aside till ready to grill.
To Grill the Koftas:
- Preheat grill to medium-high.
- Grill koftas approximately 6 minutes per side (turning once). Internal meat temperature should be 160º F.
- Remove from grill onto a serving platter.