Lamb Kofta is one of those dishes that sounds and looks really impressive but is ridiculously easy to make and absolutely perfect for a summer grill out.
For those of you who have never had lamb kofta before, it is basically ground lamb mixed with onion, garlic, a ton of fresh herbs and middle eastern spices, molded around a kebab stick and grilled for a short time over high heat. My preferred way to serve it is on homemade sourdough flatbreads with a deliciously simple mint & cabbage salad and tzatziki sauce.
For those of you eating on a paleo or Whole30 diet, you can totally skip the flatbread and tzatziki and serve it on butter lettuce cups with a drizzle of tahini and lime. So simple, so fresh, so delicious
Lamb Kofta with Minted Cabbage & Carrot Salad
For the Minted Cabbage & Carrot Salad
- 2 cups shredded red cabbage
- 1 large carrot, julienned
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 2-3 tbsp fresh mint, chopped
- 1 tsp honey omit for whole30
- salt & pepper to taste
For the Lamb Kofta
- 2 lb ground lamb
- 2 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh cilantro, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 2-3 tbsp raisins, chopped
- 2 tsp salt
- 1.5 tsp cinnamon
- 1 tsp ground black pepper
- 1 tsp cumin
- ½ tsp cayenne
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp coriander
- Tzatziki (optional)
- fresh cilantro (optional)
- naan or pita bread (optional)
- butter lettuce cups (optional)
- sliced cucumber (optional)
For the salad:
- Mix together cabbage, carrot and mint in a medium sized bowl.Â Set aside.
- Whisk olive oil, red wine vinegar, lemon juice & zest and honey until well combined.Â
- Pour dressing over the cabbage mixture and seasoning with a pinch of salt & pepper to taste.Â
- Ideally let set in the fridge for at least 10-15 minutes before serving or make a day ahead.Â Enjoy!
For the lamb:
- Combine all ingredients, except the ground lamb, in a large bowl and mix thoroughly. You want do this before adding the lamb so that you donâ€™t overwork the meat.Â
- Add the ground lamb and gently mix with your hands just until the herbs, spices and raisins are evenly distributed.
- Gather 8 kebab sticks. I like my steel, reusable ones (link below) but if you get the bamboo sticks be sure to soak them for at least 30 minutes before using to ensure they donâ€™t burn on the grill.Â
- Divide your meat in half. Then quarter each half and slice once more down the middle until you have 16 equal portions.Â
- Take 2 portions and shape into flat round patties.
- Lay your kebab sticks on top and shape the meat around the kebab so it looks like a small sausage. There will be two koftas per kabab.Â Repeat the process until youâ€™ve used up all of your meat and kebab sticks.
- Place your kebabs on a plate and put into the fridge to firm up for at 10-15 minutes while you preheat the grill.Â
- Preheat a well oiled grill over medium high heat for at least 10 minutes or until the grill is hot.Â
- Place your lamb koftas on the grill and cook over medium high heat for 2-3 minutes with the lid closed.Â
- Flip your koftas and then grill for an additional 2-3 minutes with the lid closed.Â
- Promptly remove from the grill onto a foil lined baking sheet and allow to rest for at least 5 minutes before serving.Â
- Serve with Minted Cabbage & Carrot Salad and Tzatziki, cilantro & sliced cucumbers on flatbreads or butter lettuce cups.Â
Check out this recipe for my super simple and delicious homemade tzatziki
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