Lamb Kofta Kebabs Recipe - Mashed

Lamb Kofta Kebabs Recipe - Mashed,These lamb kofta kebabs are baked to juicy perfection, then served alongside tzatziki sauce for a mouthwatering combination.

Lamb Kofta Kebabs Recipe – Mashed

Indulge in the rich flavors of Greece with this mouthwatering recipe for lamb kofta kebabs. Bursting with aromatic herbs and spices, these tender and juicy kofta kebabs are a true delight for the senses. The combination of ground lamb, fragrant spices and a burst of acidity from the onion creates a perfect harmony of flavors that will transport you to the sunny shores of the Mediterranean.

According to food Blogger Ksenia Prints of At the Immigrant’s Table, these kebabs are expertly seasoned with a unique blend of spices, lending a distinctive and refreshing taste to each bite. Baked in the oven, these skewered delights offer a satisfying crunch on the outside, while maintaining a succulent and juicy center. Whether you’re hosting friends for a Mediterranean dinner or simply craving a taste of Greece, these lamb kofta kebabs are a must-try culinary adventure that will leave your taste buds yearning for more.

Gather the ingredients for lamb kofta kebabs

Ksenia Prints/Mashed

To prepare these Greek-style lamb kofta kebabs, you’ll need the following ingredients: ground lamb, finely diced onion, freshly chopped cilantro, bread crumbs, cumin, paprika, nutmeg, cayenne, cinnamon, salt, pepper, and an egg for binding the mixture.

The seasonings are designed to give the kebabs a fragrant, sweet and earthy flavor that will go very well with the acidity of lemon or yogurt, so you may consider picking up optional lemon wedges and tzatziki sauce for serving. You’ll also need bamboo skewers for grilling.

Make the kebab mixture

Ksenia Prints/Mashed

In a medium bowl, thoroughly mix ground lamb, finely diced onion, freshly chopped cilantro, bread crumbs, cumin, paprika, nutmeg, cayenne, cinnamon, salt, pepper, and egg. Once combined, cover the bowl and refrigerate the mixture for approximately 30 minutes. This step is crucial as it enables the flavors to blend harmoniously, resulting in an enhanced taste for the kebabs. The marination process allows the ingredients to meld together, creating a more flavorful and delicious outcome, and kebabs that will stick together and not fall off the skewers.

Soak the skewers

Ksenia Prints/Mashed

While meat mixture is marinating, soak the bamboo skewers in water for about 30 minutes. This helps prevent them from burning during grilling (the skewers will end up charring slightly along the edges; you can remove the kebabs off the skewer before serving).

Shape the kofta kebab skewers

Ksenia Prints/Mashed

Grab a ¼-cup portion of the lamb mixture that has been marinated and shape it into an elongated sausage form, ensuring it encases a soaked bamboo skewer. Slide in the skewer in the middle of the kebab, and press the mixture around the skewer to secure it in place. Repeat this process with the remaining lamb mixture and skewers until all the kebabs are formed.

Molding the marinated lamb around the skewers creates an elongated shape that will hold together during grilling. This technique allows for easy handling and even cooking, ensuring that each kebab maintains its integrity and delivers a delightful eating experience.

Bake the kebabs on the grill setting

Ksenia Prints/Mashed

When your kebabs are ready, preheat your oven to the grill setting. Top a baking sheet with a cookie rack, if available, or cover with aluminum foil. This helps grill the kebabs evenly on every side. Arrange the lamb kofta kebabs on the prepared cookie rack or foil sheet and transfer them into the oven under the grill setting.

Grill the kebabs for approximately 8 to 10 minutes on one side, or until they acquire a delectably crisp exterior. With the help of tongs, carefully flip the kebabs over and continue grilling for 5 to 8 minutes on the other side, until they are thoroughly cooked and possess a lovely golden brown color.

Once done, remove the kebabs from the oven and allow them to rest for a few minutes. This resting period enables the juices to redistribute and ensures optimal tenderness and flavor.

Serve the lamb kabobs with tzatziki sauce

Ksenia Prints/Mashed

For a perfect Greek meal, serve the lamb kofta kebabs with lemon wedges and tzatziki sauce, if desired. You can enjoy the succulent and flavorful kebabs as a main dish or serve them alongside pita bread, Greek rice, lemon potatoes and a fresh Greek salad for a complete meal.

Lamb Kofta Kebabs Recipe5 from 3 ratings PrintThese lamb kofta kebabs are baked to juicy perfection, then served alongside tzatziki sauce for a mouthwatering combination. Prep Time40minutesCook Time13minutesServings4servings
lamb skewers with garnishes Total time: 53 minutesIngredients

2 pounds ground lamb
1 onion, finely diced
½ cup cilantro, plus more for garnish
¼ cup bread crumbs
1 teaspoon cumin
2 teaspoon paprika
½ teaspoon nutmeg
½ teaspoon cayenne
½ teaspoon cinnamon
1 teaspoon salt
½ teaspoon pepper
1 egg

Optional Ingredients

lemon wedges, for serving
tzatziki sauce, for serving

Directions

In a mixing bowl, combine the ground lamb, finely diced onion, freshly chopped cilantro, bread crumbs, cumin, paprika, nutmeg, cayenne, cinnamon, salt, pepper, and egg.
Mix the ingredients thoroughly until well combined. Cover the bowl and place it in the refrigerator to marinate for 30 minutes.
While the meat mixture is marinating, soak the bamboo skewers in water for 30 minutes.
Preheat your oven to the grill setting. Top a baking sheet with a cookie rack, if available, or cover with aluminum foil.
Take a portion of the marinated lamb mixture and shape it into an elongated sausage shape around a soaked bamboo skewer, pressing the mixture firmly onto the skewer. Repeat with the remaining mixture and skewers.
Place the kebabs on the prepared cookie rack or aluminum sheet and place them under the grill in the preheated oven.
Grill the kebabs for 8-10 minutes on one side, or until they develop a dark brown exterior.
Carefully flip the kebabs over using tongs and grill them for an additional 5-8 minutes on the other side, or until cooked through and golden brown.
Once cooked, remove the kebabs from the oven and let them rest for a few minutes.
Serve the kabobs right away, optionally with more cilantro, lemon wedges, and tzatziki.

Nutrition

Calories per Serving	704
Total Fat	54.9 g
Saturated Fat	23.7 g
Trans Fat	0.0 g
Cholesterol	205.6 mg

Total Carbohydrates	9.5 g
Dietary Fiber	1.7 g
Total Sugars	2.0 g
Sodium	652.1 mg
Protein	40.6 g

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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