Lebanese Kofta Recipe

  • By: kim
  • Date: June 14, 2018
  • Time to read: 2 min.

I love lamb it is one of my favorite meats, lamb stands up well to grilling so this Lebanese kofta recipe is great to put on the barbecue. Alternatively, this recipe can be cooked in the oven on a high heat or under the grill.

The mixture of herbs and spices make this recipe very tasty. To serve make roasted vegetables and add a yogurt and mint dressing to dip the kofta’s into.

The tastiest part of the lamb is, without doubt, the shoulder. So I would recommend you use ground or minced lamb shoulder for this recipe. If you don’t feel confident about mincing the meat at home ask your butcher to do this for you.

The lamb mince is mixed with a selection of Lebanese herbs and spices. The lamb mince is then formed around skewers. In Lebanon this recipe would always be barbecued, however, I have found you get good results by following this recipe and cooking in a high heat in a domestic oven.

The mixture of herbs and spices complements the taste of the lamb so well. I hope you enjoy this recipe.

Lebanese kofta recipe

Ingredients serves 4 – 6 people

1 kg (2 1/4 lbs) lamb shoulder minced finely

1 red onion peeled and roughly chopped

4 cloves of garlic – peel and roughly chopped

1 bunch of parsley,roughly chopped

Handful of fresh mint – chopped

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp freshly ground nutmeg

1/4 tsp ground black pepper

1/4 tsp salt Flat bamboo skewers – soaked in water for at least 30 minutes.


Put the onion, garlic, parsley and mint into a processor. Pulse until this mixture is finely chopped.

Into a large bowl place the lamb, spices and onion mixture.

Using your hands combine all the ingredients together. Then take pieces of this mixture and make into meatballs that are about 1 1/2″ round.

Take a meatball and form the lamb mince mixture into a long sausage shape on the skewer. Keep going until all the lamb mixture has been used up. At this point, the lamb kofta’s will benefit from an hour or two in the fridge to firm up before cooking.

Heat the oven to 220C/425F/gas 7. Or light up your barbecue. If using the oven place the kofta’s onto a rack over a roasting pan and place into the oven, turning every 10 minutes until the koftas have become a good brown color and are cooked through.

If using the barbecue place the kofta’s over the highest heat, turn regularly but be gentle as the lamb koftas are quite delicate.

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