Lamb Kofta (Meat on a Stick)

My new ebook, The Paleo Athlete, is now available ! It's 225 pages of practical advice, science, tips and recipes to help you dial in your performance in any sport. Whether your sport focuses on strength & power, high-intensity training or endurance, you'll find something useful!

DSC_0490Recently, I ate dinner at a restaurant that served Azerbaijani ground lamb on a skewer, and the taste exploded on my tongue. If you need a geography refresher, Azerbaijan is just to the east of Armenia (which is just to the east of Turkey). The meat was perfectly flavored and tender and let’s be honest…any kind of food on a stick is just more fun than the rest. I found myself on a mission to make something similar and ended up with a mashup of kofta – basically seasoned ground meat usually shaped into meatballs – and kebab.

I polled my Facebook readers (if you haven’t, go like my page now because I post up content that doesn’t make it onto my website…unashamed self-promotion!) to see if they’d prefer  lamb or beef in a recipe (this one) – and a majority said beef. Kofta can come in many variations with different ground meats, so I decided to make mine with a mixture of lamb and beef. To be honest, ground lamb straight up is too strong for my tastebuds! If you wanted, you could do all beef, all lamb or something else.

If you don’t have skewers, you could make these into meatballs or even burger patties. Let your creativity and your tastebuds be your guide…no need to be fussy! I served mine with two dipping sauces – a Paleo version of an Indian raita and a lemony herb sauce. Both were super damn tasty but are in no way mandatory.

Prep time: 20 min     Cook time: 15-20 min    Makes: ~12

Ingredients:

  • 1.5 lb ground lamb (I used half lamb / half beef)
  • 1/2 cup onion, minced
  • 3 garlic cloves, minced
  • 2 Tbsp mint leaves, chopped
  • 1 Tbsp flat-leaf parsley, chopped
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp coriander seeds (or 1 tsp ground coriander)
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground ginger

Directions:

  1. Soak 24 bamboo skewers in water for at least 6 hours.
  2. Preheat the oven to 350F. Line a rimmed baking sheet with foil or parchment paper.
  3. Combine the ground beef with the onion, garlic, salt, herbs and spices in a large bowl. Mix well with your hands to distribute the ingredients.
  4. Shape the meat into sausage-sized cylinders around two skewers (about 1/3 cup meat per skewer). Place in a single layer on the baking sheet.
  5. Bake for 15-20 minutes or until the meat is cooked through but not overdone. You could also grill the skewers.
  6. Serve with lemon herb sauce or Paleo cucumber mint raita for dipping.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
Print Friendly

31 thoughts on “Lamb Kofta (Meat on a Stick)

  1. Roy

    Hell yeh! I eat at a local middle east restaurant and aways get the kofta kabob, I’ve tried to make it at home but just doesn’t taste the same. This should be the cure I’m looking for.

    Reply
  2. Amanda Leigh

    We’re going to make this with a coconut milk Tzatziki tomorrow evening… but I can’t wait for your other two sauce recipes!

    Reply
  3. Pingback: Lemony Herb Sauce | Stupid Easy Paleo

  4. Pingback: Paleo Cucumber Mint Raita | Stupid Easy Paleo

  5. Janine Kavanagh

    Yes found it, if only I’d be ‘on the ball’ and looked further down your home page eh!! Doh!! Def making these this weekend with the raita and salad. Aubergine slices cooked on a griddle pan are great with lamb kebebs too.

    Reply
  6. Carol Nathan

    I made the Lamb Kofta and Lemony Herb Sauce last night for dinner…..HOLY YUMMY-NESS! So great combo of flavors. So glad I found your site… :-)

    Reply
    1. Steph Post author

      Carol, that’s so awesome! I’m really glad you liked it, and thanks for the kind words. It’s feedback like that that motivates me to keep doing my best.

      Reply
  7. Andrea

    This recipe was fabulous!!!! Had to leave out the mint because I forgot to go pick some from my garden at my parents. Don’t ask. LOL My daughter ate 3 all by herself. She even liked the raita that I made as well. Hubby came home and he raved on this as well. :) Definitely a keeper.

    Reply
    1. Steph Post author

      Andrea…I’m definitely doing a happy dance over here. Thank you so much for letting me know about your success!

      Reply
  8. Sam T

    These with the Lemony Herb sauce were the perfect excuse to make lamb for the first time. I actually ate more than I wanted to because they were sooo good.! Next time, I think that I will grill them which should prevent them from absorbing any unnecessary fat. The flavors were great, nice work Steph!

    Reply
    1. Steph Post author

      Hi Sam! Super stoked to hear that. I usually find lamb to be strong in flavor when it’s plain but the spices seem to help quite a bit :) Grilling them would be AMAZING…unlucky for me, I don’t have a grill ;)

      Reply
  9. Pingback: Ratatouille a la Claudette | Stupid Easy Paleo

  10. Pingback: Paleo Menu: 20 Ground Beef Recipes — A Girl Worth Saving

  11. Vanda

    These were SO good! What was the reason behind using the skewers? I’m wondering if I leave that step out the next time and shape them similarly, if that will affect the cook time? I’m assuming not.

    I actually made “gyros” using this meal with your tortilla recipe, your cucumber mint raita spread and some chopped tomatoes, red onion and lettuce. Delicious!!

    Reply
    1. Steph Post author

      I used the skewers because that’s more traditional – and plus I think food on a stick is kinda fun :) It shouldn’t affect the cooking time at all!

      Ohhhh very tasty!!

      Reply
  12. Luanne

    For those who don’t like lamb: the best gyros/shwarma I ever had was made from a mixture of ground lamb and ground turkey. The mild flavored turkey mellowed out the strong lamb flavor without making it taste like beef. It was delicious!

    Reply
  13. Rachid C

    I made these last night. In the future, I would half the amount of paprika, salt and cumin and use red onion instead of white. Overall, I good starter recipe.

    Reply
  14. alessandro

    delicious! I wouldn’t change anything at all about these, lovely cold as a snack or reheated with a little vegetables or salad, im so happy I found this site, im eating far tastier and fulfilling food than I did pre-paleo, thank you so much 10/10

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>