Step by step

Method

4 steps

1. 1

   In a bowl, mix 1 pound ground lamb with ½ small grated onion (squeeze out excess liquid), 3 minced garlic cloves, ¼ cup chopped parsley, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon coriander, ½ teaspoon cinnamon or allspice, 1 teaspoon salt, and black pepper. Knead 1–2 minutes until sticky so it holds together.

2. 2

   With wet hands, shape into 8–10 oval patties or sausage shapes (or press onto skewers). Chill 10–15 minutes if they feel soft — helps them stay intact.

3. 3

   Heat a grill pan, cast-iron skillet, or outdoor grill to medium-high with a thin film of oil. Cook kofta 3–4 minutes per side until deep brown outside and cooked through (about 160°F in the center). Don't press them flat — you want juicy centers.

4. 4

   Rest 2 minutes. Serve with warm pita, chopped tomato-cucumber salad, and tahini or yogurt-garlic sauce. You want browned, spiced lamb kofta that stay juicy — not gray dry meatballs.