Weekend's Lamb Kofte Recipe

Name: Weekend's Lamb Kofte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices white bread, crust removed; ¼ cup parsley, finely chopped; ¼ cup mint leaf, finely chopped (NOT dried); 1 egg, lightly beaten; 1 small onion, finely minced; 1 large garlic clove, finely minced; ½ teaspoon ground cumin; ½ teaspoon ground coriander; 1 teaspoon sumac; ¾ teaspoon salt; ½ teaspoon black pepper; 1 lb ground lamb; 6 pita bread (I like Arabian Pita Bread)

Servings: persons

2 slices white bread, crust removed
¼ cup parsley, finely chopped
¼ cup mint leaf, finely chopped (NOT dried)
1 egg, lightly beaten
1 small onion, finely minced
1 large garlic clove, finely minced
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon sumac
¾ teaspoon salt
½ teaspoon black pepper
1 lb ground lamb
6 pita bread (I like Arabian Pita Bread)

1
Pulse the bread until you have finely ground breadcrumbs.
2
In a large bowl combine the breadcrumbs, parsley, mint, egg, onion, garlic, cumin, coriander, sumac, salt and pepper.
3
Mix thoroughly.
4
Mix in the ground lamb meat with your hands but DO NOT overmix!
5
Cover and refrigerate at least 30 minutes.
6
(If the lamb meat is well chilled, you can skip this step.
7
).
8
Shape the lamb meat mixture into 18 meatballs (koftes), about the size of a small egg.
9
GRILLING: You will need 6 bamboo skewers.
10
(Soak the skewers first in hot water for 15 minutes.)
11
Arrange 3 kofte on each bamboo skewer.
12
Grill over hot coals until meat is no longer pink in the center and kofte are brown on all sides.
13
STOVE TOP: Heat up about 2 tablespoons grapeseed oil or olive oil on medium-high heat and fry the kofte until no longer pink in the center, turning occasionally to brown evenly.
14
Set aside to drain on paper towel lined platter.
15
OVEN: Arrange the kofte onto parchment lined baking sheet and bake at 350 degrees for approximately 25-30 minutes or until no longer pink in the center.
16
Serve hot with pita bread and yogurt dip.
17
NOTE: The uncooked meat mixture freezes well.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 slices white bread, crust removed, ¼ cup parsley, finely chopped, ¼ cup mint leaf, finely chopped (NOT dried), 1 egg, lightly beaten, and more.

Yes, Weekend's Lamb Kofte falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Weekend's Lamb Kofte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions