By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
346 cal · 70 min
Lebanese Kofta
Recipe GLPR7d96e249869cb8
Fragrant grilled lamb kofta infused with fresh parsley, onion, and warm Middle Eastern spices. This traditional Lebanese dish features ground lamb seasoned with cinnamon, cloves, and nutmeg, then grilled to perfection. Serve with flatbread and fresh vegetables for an authentic Mediterranean meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2½ pounds Finely ground lamb
1 bunch Fresh parsley, washed and coarsely chopped
1 Large red onion, coarsely chopped
¼ teaspoon Ground cinnamon
¼ teaspoon Ground cloves
¼ teaspoon Ground nutmeg
to taste Salt
to taste Freshly ground black pepper
Directions
Preheat your grill to medium-high heat, about 450–475°F. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Place the finely ground lamb in a large mixing bowl.
Add the coarsely chopped parsley and red onion to the lamb.
Sprinkle the cinnamon, cloves, and nutmeg over the mixture.
Season generously with salt and freshly ground black pepper.
Using your hands, mix all ingredients together until well combined, being careful not to overwork the meat.
Divide the mixture into 8 equal portions. Wet your hands to prevent sticking, and mold each portion firmly onto a metal skewer, forming an elongated cylinder about 4 inches long and 1 inch thick.
Place the kofta skewers directly on the preheated grill. Grill for 12–15 minutes, turning occasionally every 3–4 minutes to ensure even cooking and prevent charring.
Cook until the internal temperature reaches 160°F when measured with a meat thermometer in the thickest part of the kofta.
Remove from the grill and let rest for 2–3 minutes before serving. Serve hot with flatbread, fresh vegetables, and your choice of yogurt-based sauce or tahini.
Comments
Lebanese kofta hits well in Charlotte: lamb is standard at Harris Teeter and Kroger, the spices (cinnamon, cloves, nutmeg) are everyday, and parsley and red onion are always stocked. Cost per serving runs around $3–3.50 with ground lamb at $7–8 per pound, which is reasonable for a protein-centered dish. The stated 70 minutes is honest for shaping and grilling or broiling, though the recipe needs only passive cooking after prep. This is a low-fuss weeknight meal that scales easily to eight and reheats decently in a skillet or microwave, though the texture firms up slightly; best eaten fresh or within two days.
Sign in or create a free account to add your review.
