Kofta is the Arabian version of Turkish or Persian kebobs. They are likely a culinary inheritance from the ottoman empire when it ruled the Arab Levant for four centuries. This is the BBQ version and it is a great way to enjoy your backyard bounty and support local farmers. Great for spring/summer entertaining.
We enjoy using Arabian Baharat or Persian Advieh in the meat rub, with different but equally delicious results.
Grilled Levantine Lamb Kofta
Spice of Choice
- Mint sprigs
- Lemon slices
- Combine Arabian Baharat (or Persian Advieh), mint, parsley, green onion, garlic, salt and olive oil together. Add to ground lamb and mix until well combined.2 tsp Arabian Baharat, 2 tsp Persian Advieh, ¼ cup Mint, 1 small bunch Italian parsley, 2 whole Green Onions, 1 clove Garlic, 1 tsp kosher salt, 1 tbsp olive oil, 1 lb ground lamb
- Divide spiced lamb into four equal parts, then divide each quarter into four again to create 16 balls.
- Roll each ball into a log about 2.5″ long and 1″ thick. Insert soaked skewer into centre of two kofta and place on a parchment lined baking sheet. Cover with plastic wrap and refrigerate for 30 minutes, or until ready to cook.8 bamboo skewers
- Preheat BBQ to medium. Brush Kofta with oil and grill on skewers for 2 minutes on each side until desired doneness (about 8 minutes total).
- Serve with flat bread or rice, with a side of Tomato Cucumber Raita or Tunisian Chimichurri.Mint sprigs, Lemon slices