grilled lamb kofta kebabs
Here’s a recipe for simple Grilled Lamb Kofta Kebabs made with onion and spices and then shaped and skewered. They are a grain-free and paleo entree for the spring grilling season.
I originally shared this recipe on April 26, 2015. I have updated the images and some of the text today.
It is not that I am disorganized; I just tend to forget about things if they are out of sight. Out of sight out of mind. That is me. To stay organized I have piles. Lots of them. For example, to my right I have a clipboard with a hand-written list of things to do. To the right of that is a pile of open bills that need to be paid. Trust me, I don’t let those get out of my sight. I will forget about them. I know it is crazy, I just forget.
Directly in front of me, under my monitor, is a pile of recipes that need to be edited and blogged about. Then to my left I have a row of vertical cubbies with 6 piles! Each has its own theme. There’s the Maggie’s Brightside pile (I am on the board), the To-Be-Filed pile, the Taxes pile and so on. It is kind of dysfunctional, but functional at the same time.
The reason I am bringing up the piles today is that somehow when I first posted this Grilled Lamb Kofta Kebab recipe in ’15, I had actually developed the recipe an entire year before! How could that be when this pile system of mine seems to be completely and utterly foolproof (hah!!) Crazy, I know! How could that be?
And once I did post it, it really took off! That’s why I’ve pulled it out today to give it a little spring make-over for you all! The recipe was inspired by a Lebanese Kafta recipe by Diane Kochilas from the Summer 2003 issue of EatingWell (her Mediterranean grilling story was one of the first stories I tested at EatingWell, and I love the recipes from it. If you have old issues of EatingWell, look in the one with the peaches on the cover to find which one I am talking about. The tomato towers are also amazing.)
Tips for How to Make Grilled Lamb Kofta
- One of the great thing about this Kofta is that it doesn’t have any breadcrumbs or wheat in the meat mixture, so it is gluten-free, whole 30 and paleo!
- It’s important to mix the onion with the other ingredients before adding the lamb. That ensures the spices are evenly distributed, and the meat doesn’t get overworked when kneading in the seasonings.
- If you are not a fan of lamb, then try this with ground venison or grass-fed beef. Please note that ground turkey and chicken are too soft to hold together when you are grilling them, so I don’t recommend using them.
- Once the meat is mixed in, divide it into four portions. Then shape into sausage shapes with your hands and run a skewer through them. If you have a flat skewer like the ones in this photo, use those, because they’ll help keep the kofta from rolling as you try to turn them on the grill.
- Get your grill nice and hot, and be sure to brush it off. Right before you place the lamb kebabs down, run an oil soaked paper towel along the grates. You’ll want to use a set of tongs and be sure to pull the towel toward you in case there is a brief flare up as the oil drips down. Oiling the rack will help to prevent the kofta from sticking.
- Add the lamb to the grill, and let it sit without turning until it releases from the grill. It may stick a tiny bit, but if you are patient, it shouldn’t stick very much. Use a spatula to help loosen any areas that stick.
What to Serve With Grilled Lamb Kofta Kebabs
You can serve these kofta on their skewers if you like. Or if you want, you can remove the skewers and slice them into large bite-sized chunks.
Home-made tzatziki is a really wonderful accompaniment. Or if you’re in a rush, even serving with a dollop of plain full-fat Greek yogurt is also delicious.
Serve warm pita or flatbreads. There are some great gluten-free ones if you are gluten-free.
For something a little unexpected, you can make this lemony carrot salad.
More Easy Grilling Recipes:Print
Grilled lamb kofta made with onion and spices and then shaped and skewered onto kebabs. A grain-free and paleo entree for spring grilling season.
- 1 medium Spanish onion, minced
- 1 clove garlic, minced
- ¼ cup finely chopped curly parsley
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- 1/8 teaspoon ground cloves
- 1 pound lean ground lamb (sub beef or turkey if you prefer)
- Preheat grill to medium-high heat.
- Mix onion, garlic, parsley, salt, pepper, cinnamon, allspice and cloves in a medium bowl. Add lamb and gently knead with clean hands to combine, about 1 minute. Divide into 4 portions. Shape each portion into a 8-inch sausage shape. Thread meat onto a heavy metal skewer.
- Oil grill rack. Grill kebabs, turning every 3 to 4 minutes, until cooked through, 9 to 13 minutes. Let rest on a cutting board for 4 minutes before removing skewer and slicing.
- Serving Size: 1 kebab
- Calories: 245
- Sugar: 1
- Sodium: 322
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 4
- Fiber: 2
- Protein: 22
Here is one of the original images associated with this post.