Prep time: 20 mins | Cook time: 10–12 mins | Servings: 4

These juicy, highly seasoned minced meat skewers are traditionally grilled over charcoal, but they cook just as easily on a hot cast-iron skillet or grill pan.

Ingredients

• Meat: 500g minced lamb (ideally around 15–20% fat content to keep them juicy)

• Aromatics:

  • 1 small brown onion (very finely grated or minced; squeeze out excess moisture in a paper towel)

  • 2 cloves garlic, crushed or minced

• Herbs:

  • 1/2 cup fresh flat-leaf parsley, finely chopped

  • 1/4 cup fresh mint leaves, finely chopped

• Spices:

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp smoked paprika (or sweet paprika)

  • 1/2 tsp ground cinnamon

  • 1/2 tsp cayenne pepper or red pepper flakes (optional, for heat)

• Seasoning:

  • 1.5 tsp fine sea salt

  • 1/2 tsp freshly cracked black pepper

• Binding: 1 tbsp olive oil (plus extra for oiling hands and pan)

Instructions

1. Mix the Meat Mixture

1. In a large mixing bowl, combine the minced lamb, grated onion, garlic, parsley, mint, cumin, coriander, paprika, cinnamon, cayenne, salt, pepper, and olive oil.

2. Using your hands, thoroughly knead the mixture for about 2 to 3 minutes. This step is crucial: working the meat breaks down the proteins, creating a sticky paste that holds its shape on skewers without falling apart.

2. Shape the Kofta

1. Divide the mixture into 6 equal portions.

2. Lightly oil your hands to prevent sticking. Take one portion of meat, mold it around a metal skewer (or a thick wooden skewer soaked in water), and press it evenly into a long, uniform sausage shape (about 15 cm long). Use your fingers to press indentations into the meat to create the classic ridges.

3. Alternative If not using skewers, shape them directly into plump, flattened oval logs.

3. Cook

1. Heat a large cast-iron skillet, griddle pan, or outdoor grill over medium-high heat and lightly oil the surface.

2. Place the kofta in the pan and cook for 10 to 12 minutes, turning every 2–3 minutes so they brown evenly on all sides and reach an internal temperature of around 70°C to 75°C.

4. Rest and Serve

1. Transfer the kofta to a warm plate and let them rest for 3–5 minutes before serving.

Serving Suggestions

• Accompaniments: Warm flatbreads or pita, garlic toum or tahini sauce, pickled turnips, and a crisp tomato, cucumber, and herb salad.