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Grilled kofta made with ground lamb flavored with onion and spices and then shaped and skewered onto kebabs. A grain free and paleo entree for spring grilling season.

Grilled Lamb Kofta Kebabs on Healthy Seasonal Recipes grain free and paleo

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 it’s own theme. There’s the Maple Cookbook pile, 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, even though this pile system seems to be completely and utterly foolproof, I lost a recipe. Crazy I know! How could that be? It was a recipe for these grilled Lamb Kofta. I made them last spring around the time I was working on this carrot salad recipe.

I 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.)

Anyway, my version of these Kofta never made it onto the blog due to the fact that they weren’t a salad, and I was running salads for the month of May. {BTW, I am doing #SaladMonth again this year so prepare yourselves!} The recipe went from the pile under my monitor, perhaps to the to be filed pile, to the I am not sure where actually. The recipe became out of sight and certainly out of mind. I forgot all about it.

Then I read about the theme for this month’s Recipe Redux, sort of a spring cleaning and purging theme for the month: forgotten ingredients. For whatever reason I thought of the recipe. It was like a trigger. I know I know, a recipe is not an ingredient, but I think the timing really is just right.

I opened up an old Lightroom catalog, and scrolled through to find the images. And there they were safe and sound, and by some miracle I found the recipe too. After looking at it again, I was so excited to share it with you. I can’t believe it has been waiting for eleven months! The recipe is really perfect for April (and May) since lamb is thought of as a spring ingredient. And the kofta are grilled so it is perfect now that the weather has warmed up to somewhat normal temps.

Grilled Lamb Kofta Kebabs on Healthy Seasonal Recipes grain free and paleo

I hope the members of the Redux will forgive that this recipe is breaking the rules slightly. I could make up a story about how I made the lamb mixture with forgotten spices or that I made them because they make use of onions. Funny story though, I do happen to have scads of onions because they keep coming in my CSA bag, and I haven’t kept up. They are sprouting in the bowl! They are forgotten, even though they are not out of sight. Though making something up isn’t the spirit of the challenge and I think my spring cleaning of old recipes works kindasortaokay.

These Kofta are great served in a warm pita or wrapped in a flatbread with plain Greek yogurt or take a minute to make tzatziki to serve with them. For side dishes, serve simple cucumber salad or lemony carrot salad. And I know many of you aren’t fond of lamb, so I wanted to assure you that both grass fed beef and ground turkey are great alternatives to the lamb.

grilled lamb kofta kebabs
Rate this recipe
106 ratings

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 4 servings

Serving Size: 1 kebab

Calories per serving: 245

Fat per serving: 15

Saturated fat per serving: 7

Carbs per serving: 4

Protein per serving: 22

Fiber per serving: 2

Sugar per serving: 1

Sodium per serving: 322

grilled lamb kofta kebabs

Grilled kofta made with ground lamb flavored with onion and spices and then shaped and skewered onto kebabs. A grain free and paleo entree for spring grilling season.

Ingredients

  • 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)

Instructions

  1. Preheat grill to medium-high heat.
  2. 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.
  3. 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.
https://www.healthyseasonalrecipes.com/grilled-lamb-kofta-kebabs/

Serving Suggestions and Other Recipes from the Archives:

lemony carrot salad with mustard seeds and feta #glutenfree #vegetarian

Lemony Carrot Salad with Mustard Seeds and Feta

Simple Skinny Cucumber Salad

Simple Skinny Cucumber Salad

15 Minute Greek Cucumber Salad [glutenfree vegetarian and low-carb} on healthyseasonalrecipes.com

15 Minute Greek Cucumber Salad

Za'atar Roasted Fingerling Potatoes with yogurt Tahini Sauce and Mint | Healthy Seasonal Recipes

Za’atar Roasted Fingerling Potatoes with Yogurt Tahini Sauce

Tzatziki with Za'atar Pita Chips | healthy seasonal recipes

Tzatziki with Za’atar Pita Chips

This roasted eggplant with pomegranate molasses, feta and mint by Healthy Seasonal Recipes is the perfect summer side dish because it’s loaded with flavor and is ready in just 30 minutes.

Roasted Eggplant with Pomegranate Molasses 

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