Lamb Kofta

Lamb Kofta

(Ground Lamb Kebabs)

Sponsored by the American Lamb Board


Ground American Lamb  – Skewers  – Pine Nuts Fresh HerbsSpices  – Onion and GarlicFood processor

What You'll Need

Make the Pine Nut Spice Mixture


Add the pine nuts, cumin, salt, black pepper, red pepper flakes, coriander, cinnamon, and paprika to a food processor (or mortar and pestle) and process until smooth. Scrape down the sides in-between pulses if necessary.

Combine with Lamb


In a large bowl, mix the ground lamb, with the pine nut mixture, grated onion, garlic, and fresh herbs by gently kneading with dampened hands to fully incorporate all the ingredients, about 2 minutes. The mixture will become slightly tacky to the touch when it's done.



evenly into the desired portion sizes (2 to 3 oz each), then form into cylinders.

Slide the cylinders onto skewers


and place them on a parchment-lined baking sheet. Drizzle a little olive oil over each to prevent sticking, cover and refrigerate for at least 1 hour to chill completely. They can be made up to two days before cooking.

Grill the koftas


over direct medium-high heat for 4 to 6 minutes per side, or until the internal temperature reaches 160° F. Verify doneness with a meat thermometer.

Get the full step-by-step recipe at the link below.