/Lamb Kofta Kebabs

Lamb Kofta Kebabs


Lamb Kofta Kebabs

Packed with the flavours of the Eastern Mediterranean, these lamb kebabs are the taste of summer and best eaten al fresco!

Course Main Course
Cuisine Lamb
Prep Time 15 minutes
Cook Time 15 minutes
Marinading Time 2 hours
Total Time 30 minutes
Servings 4 Large Kebabs
Calories 345 kcal
Author scottsilverthorn


  • 2 tbsp Olive Oil
  • ½ medium Onion peeled and finely chopped
  • 2 cloves Garlic peeled and crushed
  • 1 tbsp Dried Oregano
  • 1 tsp Ground Cumin
  • ½ tsp Ground Cinnamon
  • ½ tsp Paprika
  • ½ tsp Ground Coriander
  • ½ tsp Cayenne Pepper
  • 2 tsp Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 500 g Lean Lamb Mince


  1. Heat the olive oil in a heavy frying pan over a medium heat. Add in the onions and cook for 10-15 minutes, stirring regularly, until softened and caramelised. Add the garlic for the last 1-2 minutes of cooking making sure it doesn't burn. Remove from the heat and allow to cool.

  2. Once cooled, combine the onion mixture with the other herbs and spices. Put the minced lamb into a large bowl then sprinkle over the onion and spices. Mix together with your hands until the flavourings are well distributed through the meat. Cover and put into the fridge for a couple of hours to allow the flavours to develop.

  3. About 15 minutes before cooking remove the mixture from the fridge, Shape into long thin "sausages" around either metal or bamboo skewers* and then pop back into the fridge to allow them to chill slightly - this will ensure they retain their shape when cooking. 

  4. These can be cooked either under the grill or over a barbecue. Either way they'll need around 10-15 minutes to cook through. Turn them regularly to ensure they cook evenly and don't burn too much.

  5. Serve with a simple yogurt and mint dip, some fresh salad and good company.

Recipe Notes

* - If you're using bamboo skewers make sure that they've been soaked in water for an hour beforehand to reduce the risk of them catching fire on the barbecue.