Herbed lamb kofta with ground lamb (or beef if lamb is not your thang) flavored with garlic and fresh herbs
Once in a blue moon which is far too seldom, a local burger joint offers a special lamb burger and I always need to go as often and eat as much as possible before it’s taken off the menu again. My partner in crime is usually my friend Anastassia and we are always making a fun ladies night out of it.
Last Friday we had Anastassia and her husband over for dinner and I knew I had to have lamb on the table. Cooking an entire leg of lamb is not really an option on a weeknight and little pieces of meat take far less time, therefore, I went with lamb meatballs. But then I put them on skewers so they would be easier to handle while on the grill and I also shaped them oval so they will cook more evenly and at that point, they looked like kofta so voila we have herbed lamb kofta that night.
herbed lamb kofta
What makes food on a stick so irresistible? Dunno! However, they might be as good as the original lamb burger. These tasty herbed lamb kofta are full of flavor without placing them into a specific region, I served them Greek-style but you can steer them in any direction you choose and feel free to play around with the spices.
- 1 pound ground lamb
- 2 garlic cloves, minced
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons smoked paprika powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ tablespoons vegetable oil
- Using a rubber spatula mix together all the ingredients until well blended.
- Wet your hands with cold water and divide into 8 balls, then mold them into sort of long meatballs (ovals) and thread onto 8 skewers.
- Place on a plate, cover, and chill until you are ready to cook them, for up to 1 day.
- Preheat your grill to high and brush the herbed lamb kofta with the oil.
- Cook the kofta on an oiled grill until evenly browned on the outside and pink on the inside about 3-4 minutes each side.
- Serve hot with tzatziki, pita bread, grilled zucchini or eggplant and baked potatoes.