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Lamb Kofta Kebabs | Chris Loves Julia
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Ground Lamb Kofta Kebabs

My favorite kebabs. No question. So full of flavor, and amazing paired with fresh sumac onions and a side of tzatziki sauce.

Ingredients

  • 1 lb ground lamb
  • 2 tsp coriander seed
  • 2 tsp black peppercorns
  • 1 tsp cumin seed
  • 1 tsp fennel seed
  • 1/2 tsp caraway seed
  • 1/2 tsp ground cinnamon
  • 1/2-1 tsp cayenne pepper
  • 2 tsp allspice
  • 1 tbsp salt
  • 1/4 yellow onion finely grated/minced
  • 3 cloves garlic finely grated/minced
  • 2 tsp fresh ginger finely grated/minced

Instructions

  • In a dry pan, add the coriander, black peppercorns, cumin, fennel, and caraway. Toast the spices until they start to darken and are fragrant. Remove to a mortar and pestle and grind to a uniform powder.
  • In a large mixing bowl, add the lamb, toasted spices, remaining spices and all other ingredients. Mix by hand, working fairly aggressively. You'll work this mix more than you would a traditional meatball, but not to the point of mush. Ingredients should all be evenly incorporated.
  • Divide the mixture into even thirds (or smaller if using smaller skewers). Take one of the portions, form it into a ball, and stick the tip of the skewer into it. Squeeze the meat down the skewer evenly, forming a long, uniform tube-like shape. Uniformity is important for even cooking.
  • Grill the lamb over direct heat and serve warm with tzatziki sauce, sumac onions, felafel, grilled vegetables, hummus, olives - any or all of your favorites!