I ate kofta for the first time at a street stall in Marrakech where the cook shaped the meat on skewers with one hand while turning them on the grill with the other. The meat was lamb, and the mint and cinnamon were in every bite. This recipe mixes ground lamb and ground beef with chopped fresh mint, cinnamon, parsley, cumin seeds, salt, and pepper, shaped into ovals and chilled for at least two hours before grilling.
The two-hour chill is not a suggestion. Cold kofta hold their shape on the grill. Room-temperature kofta slide off the skewer. Ten minutes of grilling, turning occasionally, and you have charred, spiced meatballs that taste like the eastern Mediterranean on a stick.
Tips for Making Kofta Skewers
Mix the meat thoroughly
Ground lamb and ground beef in equal parts. The lamb gives flavour and the beef gives structure. Add the mint, cinnamon, parsley, and cumin seeds and mix until everything is evenly distributed. 
Do not be gentle. Unlike burgers, kofta need to be well-mixed so the spices run through every bite and the meat holds together on the skewer.
Chill before grilling
Form oval shapes, place on a tray, and refrigerate for at least two hours. Overnight is even better.
Thread onto skewers after chilling. If using wooden skewers, soak them in water for thirty minutes to prevent burning.
Grilled Kofta Skewers with Mint Sauce
- Total Time: 150 minutes
- Yield: 4 to 6 servings 1x
Description
Like a Mediterranean-spiced meatball, these grilled delights are made with lamb and beef and can easily be tucked into pita or served over a bed of greens.
Ingredients
- 1 pound ground lamb
- 1 pound ground beef
- 1/4 cup chopped fresh mint
- 1 teaspoon ground cinnamon
- 1/4 cup chopped fresh parsley
- 1 teaspoon cumin seeds
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground lamb, ground beef, mint, cinnamon, parsley, cumin seeds, salt, and pepper.
- Mix well until all ingredients are evenly distributed.
- Form the mixture into oval-shaped meatballs and place them on a baking sheet.
- Chill the meatballs in the refrigerator for at least two hours.
- Preheat the grill to medium-high heat.
- Thread the chilled meatballs onto skewers.
- Grill the kofta skewers for about 10 minutes, turning occasionally, until cooked through.
- Serve with pita, salad, and mint sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 1
- Sodium: 500
- Fat: 25
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
Frequently Asked Questions
Can I use only one type of meat?
All lamb makes a richer, fattier kofta. All beef makes a leaner, drier one. The combination is traditional and gives the best balance of flavour and texture.
What is mint sauce?
Serve with mint sauce alongside. A simple version: blend fresh mint, yoghurt, a squeeze of lemon, and a pinch of salt. Or chop mint finely and mix into plain yoghurt.
Can I cook these in the oven?
Yes. Place on a wire rack over a baking sheet and broil for 10-12 minutes, turning halfway. The outside will not char the same way as grilling, but the flavour is close.
Could I make these in a cast iron skillet on the stovetop instead of grilling? Apartment dweller without grill access here. Has the indoor version worked?
Made these for a backyard cookout and they were the BEST grilled bite of the night, the mint sauce on top sealed the deal!
This was an amazing weekend project, the cinnamon-and-mint combo brought me back to a souk in Marrakech!
Two-hour chill made the difference for me, mine kept sliding off the skewer until I started chilling properly. Lamb-and-beef ratio at 50/50 felt right, the lamb brings flavor, beef holds them together. Eight minutes a side over high heat, absolutely fantastic char.
I ate kofta off a street cart in Fez five years ago and the cinnamon-and-mint combo from that night was unmistakable, the smoke from the grill drifting two blocks down the medina. This recipe gets the spicing dead-on, two-hour chill held the meat on the skewer the way the cart cook’s did. Used wooden skewers soaked thirty minutes. Absolutely heavenly with the mint sauce on top.