How To Make Greek Lamb Kofta Kebabs
About this recipe
These Greek Lamb Kofta Kebabs are a delicious and flavorful dish that brings a taste of the Mediterranean right to your grill. Made with tender lamb mince and a blend of aromatic spices, they are perfect for a summer barbecue or a cozy dinner at home.
This recipe stands out because it allows the meat to marinate for several hours, enhancing the flavors and ensuring a juicy texture. The grilling technique used here also helps seal in the juices, making each bite incredibly satisfying.
Ingredient notes
- If using a large onion, only use half instead of a whole one.
Tips from Henrys HowTos’s video
- Make sure to wet your hands when shaping the kebabs to prevent sticking.
- Flip the skewers every 30 seconds while grilling to ensure even cooking and to seal the meat onto the skewers.
Good to know
- How long should I refrigerate the meat mixture?
- Refrigerate the mixture for about 4 hours, preferably overnight for best results.
- What type of skewers can I use?
- You can use metal skewers or soaked bamboo skewers.
- How long does it take to cook the kebabs on the grill?
- It should take about 2 to 3 minutes to cook the kebabs through.
No life story here — the video and the recipe are the whole point. All credit to Henrys HowTos: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the ingredients by finely dicing the brown onion and chopping the parsley.
- 2
In a bowl, combine the diced onion, chopped parsley, salt, black pepper, ground cinnamon, dry oregano, ground coriander, ground cumin, sweet paprika, and crushed garlic cloves.
- 3
Mix the ingredients thoroughly to combine.
- 4
Add the lamb mince to the bowl and mix well, squeezing to incorporate everything together.
- 5
Cover the mixture with cling wrap and refrigerate for about 4 hours, preferably overnight for best results.
- 6
Preheat a grill and prepare skewers (metal or soaked bamboo).
- 7
Wet your hands and take about half a handful of the meat mixture, shaping it into a cylinder around the skewer.
- 8
Ensure the meat is pushed down the skewer firmly and shaped evenly.
- 9
Place the skewers on the grill over medium to high heat.
- 10
After 30 seconds, flip the skewers to seal the meat and keep it from falling off.
- 11
Continue flipping the skewers every 30 seconds until cooked through, which should take about 2 to 3 minutes.
- 12
To serve, push down from the top of the skewer to release the kofta kebabs.
Heads up — we had to guess a little:
- '1 handful' of parsley is inferred as a sensible guess for a typical amount used in recipes.
Credit where it’s due: this recipe was transcribed from Henrys HowTos’s original video on YouTube. Follow them there — it’s their dish.
Are you Henrys HowTos? Claim this page or ask us to take it down. Your call, always.
