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Moroccan Lamb Kofta grilled - Primal Mediterranean Gourmet
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Moroccan Lamb Kofta

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Dish
Cuisine: Mediterranean Recipes
Servings: 12
Author: Sonia Skounaki for Primal Mediterranean Gourmet


  • 2 lbs Ground lamb
  • 1/4 cup Parsley minced, packed
  • 1 tbsp Mint minced, packed
  • 1 tbsp Olive oil extra virgin
  • 1 tbsp Sweet paprika
  • 3/4 tbsp Coriander ground
  • 1 3/4 tsp Cumin ground
  • 1/2 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


  • 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.


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.