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grilled lamb kofta family

Best grilled lamb kofta family

grilled lamb kofta family easy family kofta delivers quick BBQ convenience, tender taste, and versatile application. Discover now! (150 characters)
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Quick Dinner Recipes
Cuisine: Mediterranean
Calories: 320

Ingredients
  

  • 500 g ground lamb
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 2 tbsp olive oil
  • 1 cup Greek yogurt
  • 1/2 cucumber, grated and squeezed dry
  • 1 tbsp lemon juice
  • 1 tbsp fresh mint, chopped
  • 1/2 tsp salt (for tzatziki)

Method
 

  1. Combine 500 g ground lamb, diced onion, minced garlic, cumin, salt, pepper, and breadcrumbs in a large bowl. Crack the egg directly into the mixture and knead everything together with your hands for 2-3 minutes until the texture becomes uniform. I use my hands because you can feel when the breadcrumbs fully hydrate—that's when you stop.
  2. Divide the mixture into 12 equal portions and form each one around a metal or wooden skewer, pressing firmly so the meat clings to the stick without gaps. This shaping step matters because loose kofta falls apart on the grill; tight ones stay intact. Connor actually helps with this part, and his smaller hands do it faster than mine.
  3. Brush each grilled lamb kofta family recipe stick with olive oil on all sides and set them on a plate, uncovered, for at least 10 minutes at room temperature. Cold meat from the fridge won't cook evenly—the outside chars before the inside reaches 165°F internally. Room temperature lets the center cook through while the exterior develops char.
  4. Heat your grill to medium-high heat (around 400°F) and oil the grates with a folded paper towel dipped in oil. Place the kofta sticks directly on the grates and resist the urge to move them for the first 3 minutes. I confess I used to flip constantly, thinking that prevented burning—it actually prevented browning.
  5. After 3 minutes, rotate each stick a quarter turn and cook for another 2-3 minutes, then flip the entire stick and repeat until all sides develop a char crust. Total cooking time lands between 8-10 minutes for medium doneness inside. The crust seals in juices; don't skip this step even if it looks dark.
  6. While the kofta cook, stir together Greek yogurt, grated cucumber (squeezed very dry), minced garlic, lemon juice, fresh mint, and salt in a small bowl. Taste and adjust lemon juice or salt—tzatziki should taste bright and slightly peppery, not bland. This sauce transforms the entire plate.
  7. Transfer cooked kofta to a clean plate and let them rest for 3 minutes before serving. Resting redistributes juices throughout the meat instead of letting them escape when you bite into a stick. Lily learned this from watching a cooking show and now reminds me every time I forget.