Grilled Lamb Kofta

Instructions

1. 01

   In a large bowl, combine the ground lamb, grated onion, minced garlic, fresh parsley, fresh cilantro, and all of the seasonings. Mix thoroughly with your hands, working the mixture until it becomes tacky and well-bound — this is what helps the kofta hold together on the skewer during the cook. If the mixture feels dry or is not binding well, add a tablespoon or two of olive oil and continue mixing. Cover the bowl and refrigerate for 30 minutes to 1 hour. The chill time firms up the mixture, makes it easier to shape, and allows the spices to bloom and meld into the meat.

2. 02

   Wet your hands slightly to prevent the mixture from sticking. Take a handful of lamb mixture, approximately 3–4 oz, and form it around a metal skewer or a pre-soaked wooden skewer. Shape it into a long oval cylinder about 5–6 inches in length. Pinch and press gently along the length of the skewer to create slight ridges — this gives the kofta more surface area for char to develop and helps it grip the skewer securely during the cook.

3. 03

   Set your grill up for direct grilling using lump charcoal. Target a temperature of 350–400°F. Make sure the grates are clean and lightly oiled before the kofta go on — this prevents sticking and ensures clean release when you rotate the skewers.

4. 04

   Place the skewers directly over the heat. Grill for 3–4 minutes per side, rotating to brown all surfaces evenly. Total cook time is 8–10 minutes depending on the thickness of the kofta. Pull the skewers when the internal temperature reaches 150–155°F and the exterior shows deep brown, lightly charred edges. The charcoal char on the outside against the juicy, spiced lamb interior is what makes kofta on a live fire so exceptional.

5. 05

   Remove the skewers from the grill and allow them to rest for 3–5 minutes before serving. Even on a quick cook like this, resting makes a difference — the juices redistribute through the meat and every bite stays tender and moist rather than running out the moment they're cut into.

6. 06

   Slide the kofta off the skewers and serve immediately over a bed of basmati rice alongside a fresh cucumber and tomato salad and a generous dollop of tzatziki sauce. The cool, creamy tzatziki against the hot, spiced lamb is the combination that pulls the whole plate together.