Kofta skewers of ground lamb and beef with fresh mint, cinnamon, parsley, and cumin seeds. Chilled, threaded, and grilled for ten minutes. Served with mint sauce and pita.
I ate kofta for the first time at a street stall in Marrakech where the cook shaped the meat on skewers with one hand while turning them on the grill with the other. The meat was lamb, and the mint and cinnamon were in every bite. This recipe mixes ground lamb and ground beef with chopped fresh mint, cinnamon, parsley, cumin seeds, salt, and pepper, shaped into ovals and chilled for at least two hours before grilling.
The two-hour chill is not a suggestion. Cold kofta hold their shape on the grill. Room-temperature kofta slide off the skewer. Ten minutes of grilling, turning occasionally, and you have charred, spiced meatballs that taste like the eastern Mediterranean on a stick.
Tips for Making Kofta Skewers
Mix the meat thoroughly
Ground lamb and ground beef in equal parts. The lamb gives flavour and the beef gives structure. Add the mint, cinnamon, parsley, and cumin seeds and mix until everything is evenly distributed.
Do not be gentle. Unlike burgers, kofta need to be well-mixed so the spices run through every bite and the meat holds together on the skewer.
Chill before grilling
Form oval shapes, place on a tray, and refrigerate for at least two hours. Overnight is even better.
Thread onto skewers after chilling. If using wooden skewers, soak them in water for thirty minutes to prevent burning.
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Grilled Kofta Skewers with Mint Sauce
Total Time: 150 minutes
Yield: 4 to 6 servings 1x
Description
Like a Mediterranean-spiced meatball, these grilled delights are made with lamb and beef and can easily be tucked into pita or served over a bed of greens.
Ingredients
Units
Scale
Instructions
- In a large bowl, combine ground lamb, ground beef, mint, cinnamon, parsley, cumin seeds, salt, and pepper.
- Mix well until all ingredients are evenly distributed.
- Form the mixture into oval-shaped meatballs and place them on a baking sheet.
- Chill the meatballs in the refrigerator for at least two hours.
- Preheat the grill to medium-high heat.
- Thread the chilled meatballs onto skewers.
- Grill the kofta skewers for about 10 minutes, turning occasionally, until cooked through.
- Serve with pita, salad, and mint sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 1
- Sodium: 500
- Fat: 25
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
Frequently Asked Questions
Can I use only one type of meat?
All lamb makes a richer, fattier kofta. All beef makes a leaner, drier one. The combination is traditional and gives the best balance of flavour and texture.
What is mint sauce?
Serve with mint sauce alongside. A simple version: blend fresh mint, yoghurt, a squeeze of lemon, and a pinch of salt. Or chop mint finely and mix into plain yoghurt.
Can I cook these in the oven?
Yes. Place on a wire rack over a baking sheet and broil for 10-12 minutes, turning halfway. The outside will not char the same way as grilling, but the flavour is close.