Lamb Kofta Kabobs

  • Cooking and Prep: 40 m
  • Serves: 8
  • No Allergens

I love lamb, but I find that even those who think it’s too gamey seem to mind ground lamb less. The flavors are bold but not too in-your-face. You can omit or decrease any flavor you’re not a fan of. These are great in a fresh pita with some techina and pickled onions.

Ingredients (10)

Main ingredients

Sommelier Suggests

Start Cooking

Prepare the Kabobs

Yields 8 kabobs

  1. If using wooden skewers, soak for 20 minutes.

  2. Mix all ingredients in a small bowl until just combined. Form mixture into 16 balls, then use your hand to press into an oval shape. Slide two onto each skewer.

  3. Preheat grill to medium-high and grill for seven minutes per side or until fully cooked.


Photography: Hudi Greenberger

Food Styling: Janine Kalesis

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