Name: Smoky Lamb Koftas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 pounds ground lamb; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; Chopped fresh parsley, for garnish; 1/4 cup crumbled feta cheese (optional)

Smoky Lamb Koftas are an aromatic sensation, with the scent of cumin, coriander, and lamb wafting through the air, teasing the taste buds and making your mouth water in anticipation. As you take a bite, the rich flavors of the lamb mingle with the crunchy texture of the vegetables and the subtle spice of cumin, leaving you wanting more.

This recipe is truly elevated when served with a side of creamy tzatziki sauce, but feel free to experiment with your own favorite toppings. For a flavorful twist, try serving the koftas with a dollop of spicy harissa or a sprinkle of sumac. And if you want to get fancy, grill the koftas and serve them on pita bread with some crispy iceberg lettuce and juicy tomato slices. Just now, let’s talk about the basics and for that, see related recipe for ozlama bread in Turkey.

Why This Recipe Works

The combination of lamb and spices creates a rich and complex flavor profile that’s hard to resist.
The use of cumin and coriander provides a wonderful aromatic flavor and helps to bring the ingredients together.
The addition of fresh herbs like parsley and mint add a refreshing and bright note to the dish.

Key Ingredients

For this recipe, you’ll want to focus on selecting the freshest and highest-quality ingredients you can find. This will make all the difference in the final flavor of your koftas. Start by choosing the right lamb. Opt for a mix of 80% lean and 20% fat lambs for the best result. The fat will add moisture and tenderness to the meat, while the lean meat will provide structure and texture.

Next, make sure to choose fresh and fragrant spices. There’s nothing worse than stale cumin or coriander that’s lost its potency. Choose spices that are freshly ground and store them in a cool, dark place to preserve their flavor. If you’re using a spice blend, make sure it’s a high-quality one that’s free from additives and preservatives.

Recipe Courtesy of Our Kitchen

Smoky lamb koftas

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 pounds ground lamb

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

Chopped fresh parsley, for garnish

1/4 cup crumbled feta cheese (optional)

Directions

In a large mixing bowl, combine the lamb, onion, garlic, cumin, smoked paprika, salt, and black pepper. Use your hands to mix the ingredients until just combined, being careful not to overmix. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Preheat a grill or grill pan to medium-high heat. Remove the lamb mixture from the refrigerator and use your hands to form the mixture into small cylinders, about 1 1/2 inches in diameter. Thread the cylinders onto skewers, leaving a small space between each kebab.

Brush the grill or grill pan with olive oil and cook the koftas for about 5 minutes on each side, or until nicely charred and cooked through. Transfer the koftas to a plate and brush with additional olive oil.

If desired, sprinkle the koftas with feta cheese and serve hot, garnished with chopped parsley.

Serve immediately, with your favorite toppings and sides.

Storage & Reheating

Once the koftas have cooled, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (180°C) for about 5 minutes, or until warmed through.