Lamb Kofta Kebabs

By Carmen Collins
lamb kebabs

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From Berty of Hummus Among Us: “This recipe is inspired by the classic Turkish version of lamb kebabs. I like to mix pistachios with lamb meat because it adds a delicious quality once it’s grilled. Always accompany with grilled vegetables! This dish is great for sharing and fun to eat. It should be a part of every Middle Eastern feast.”

lamb kebabs


Photography by Wynn Myers

Lamb Kofta Kebabs

Serves 6-8

Lamb Kofta Kebabs

By Camille Styles


  • 3-3 1/2 fresh leg of lamb (with fat on)
  • 2 large sweet yellow onions
  • 8-10 large garlic cloves
  • 1 bunch fresh parsley
  • 4 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1 tbsp ground black pepper
  • 1 tbsp ground allspice
  • 1 tbsp ground ginger
  • 1/2 tsp ground cloves
  • 2 tbsp olive oil


  1. Cut leg of lamb into 1/2" by 1/2" cubes, leaving the fact in tact.
  2. Cut onions to 8 pieces each and roughly chop the garlic cloves.
  3. In a mixing bowl, mix all spices with oil.
  4. Mix meat with onions, garlic, spices, and half of the parsley.
  5. Refrigerate mixture overnight to let marinate.
  6. The next day, grind mixture with the coarse dye of a meat grinder. Let rest for a few hours in the refrigerator.
  7. Before grilling, form mixture into 3 oz patties, season with salt and grill.
  8. Grill some tomatoes, onions, and hot peppers to lay on the platter, along with the leftover parsley.

Tip: If you do not have a meat grinder, you can buy ground lamb and grate the onions and garlic into the meat. Add chopped parsley and the spice/oil mix. Proceed the same way. The ground meat needs less marinating time.

Comments (1)

  1. Ted says:

    Just what the doctor ordered,thank you!

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