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Moroccan Lamb Kofta

August 8, 2016, By //  by Sonia 4 Comments

Moroccan Lamb Kofta

Jump to Recipe Print Recipe

The first time I had Moroccan Lamb Kofta was from the prepared foods section of a healthy foods grocery store. Immediately, I fell in love with these kabobs.

Moroccan Lamb Kofta grilled - Primal Mediterranean Gourmet

The combination of spices and herbs (Cinnamon, Cumin, Coriander, Cardamom, Nutmeg, Mint) hits all flavor notes and brings memories of travels through the mysterious and adventurous routes of the Middles East and North Africa.

The warm feeling of these spices, paired with a Greek Salad or a grain-free Cauliflower Tabbouleh make a perfect dinner for a summer night gathering. Add some Tahini Sauce or tzatziki (if you eat dairy products) — optional sauces that accompany perfectly Mediterranean grilled meat —  and you have a complete summertime meal that will amaze your guests.  (If you are eating grains, you can also add some pita bread on the side.)  Close the dinner with a cold, sweet, refreshing watermelon. Healthy, quick, and easy!

Moroccan Lamb Kofta Preparation - Primal Mediterranean Gourmet

You can make the kofta ahead of time, (you can also freeze them prior to cooking), and have them ready for a quick dinner.

Moroccan Lamb Kofta grilled - Primal Mediterranean Gourmet
Moroccan Lamb Kofta grilled - Primal Mediterranean Gourmet

Moroccan Lamb Kofta

Sonia Skounaki for Primal Mediterranean Gourmet
4.50 from 2 votes
Save Saved!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Dish
Cuisine Mediterranean Recipes
Servings 12

Ingredients
  

  • 2 lbs Ground lamb
  • ¼ cup Parsley minced, packed
  • 1 tbsp Mint minced, packed
  • 1 tbsp Olive oil extra virgin
  • 1 tbsp Sweet paprika
  • ¾ tbsp Coriander ground
  • 1 ¾ tsp Cumin ground
  • ½ tsp Cinnamon ground
  • ¼ tsp Cardamom ground
  • 1 pinch Nutmeg ground
  • 2 tsp Garlic powder
  • Salt and freshly ground pepper to taste
  • 12 Wooden or metal skewers
  • 1 Onion, medium finely chopped

Instructions
 

  • While preparing the meat, soak the wooden skewers (if using) in cold water, in a long baking dish, for about 30minutes.
  • Place the ground lamb in a large bowl.
  • Add the olive oil, the herbs and the spices. Season to taste with salt and freshly ground pepper.
  • Mix well.
  • To make the kofta, take a handful of the ground lamb and press it around the center part of a skewer, to the shape of a sausage. Press lightly between your hands to flatten a bit the “sausage”, but not too much.
  • Place the kofta on a platter and refrigerate for at least three hours or overnight.
  • Preheat the grill or grill pan to medium-high. Oil the grill grate or the pan.
  • Grill the kofta for about 10 to 15 minutes, turning once until firm to the touch and cooked through.

Notes

If you plan to freeze some of the koftas: Shape the Moroccan lamb kofta as described above, but do not use the skewers. Place the patties on a baking sheet lined with parchment paper, leaving 1/2 inch between them. Freeze overnight. Transfer the patties to a freezer bag and label. To grill the kebabs, defrost overnight in the refrigerator, thread the patties on the skewers and grill as described above.

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.

Tried this recipe?Mention @eatfoodmed or tag #eatfoodmed!
Moroccan Lamb Kofta Nutrition Information - Primal Mediterranean Gourmet

Related

Filed Under: BBQ recipes, Dairy-Free, Entrée - Main Course, Gluten-Free, Meat and Poultry, Mediterranean Recipes, Moroccan Recipes, Paleo, Recipes, Whole30 Tagged With: Clean Eating, Kabob, Kebab, Lamb, Make Ahead, Skewer, Souvlaki

Previous Post: « Cauliflower Tabbouleh (Grain Free)
Next Post: Roasted Sweet Potatoes with Sage »

Reader Interactions

Comments

  1. David

    May 21, 2022 at 6:59 pm

    I’ve followed this recipe exactly, but thought something was missing. Looking at the photos, I saw a ground white substance and believed it is ground onion that is not mentioned in the recipe. I chopped a whole onion into manageable chunks and puréed it through a food processor with two whole cloves of garlic (alternatively, you could shred them on a fine cheese grater). I eliminated the garlic powder but the followed the rest of the recipe exactly. Voilà! The puréed onion and garlic adds moisture that is desperately needed. Using 1 pound of lamb and one pound 80/20 ground beef also makes for a juicer kofta.

    Reply
    • Sonia

      May 21, 2022 at 10:58 pm

      Thanks for pointing it out, David. The white thing is indeed an onion finely chopped. I just corrected the recipe. I am glad you like it.

      Reply
  2. joanie

    July 15, 2022 at 9:39 am

    I thought it was a wonderful recipe the only thing that would have helped if the measurements were also in grams.

    Reply
    • Sonia

      July 17, 2022 at 1:17 pm

      Thank you, Joanie! This is a very constructive comment. I am considering starting to write my recipes using grams in the future. Just keep checking my recipes. Until then, this conversions website might be useful to help you convert pounds (lb) and ounces (oz) to grams: https://www.onlineconversion.com

      Reply

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Sonia Skounaki

Ya sas (Hi)! I am Sonia! This website is my dream to do something different and share everything I learned from my Cretan grandmother and my mother, who has roots form the island of Cefallonia, along with new wisdom gained while struggling to be healthy while everything around us is not.

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