Moroccan · Marinades & Rubs
Lamb Kofta Skewers
Ground lamb mixed with onion, cumin and fresh herbs is shaped directly onto skewers and grilled over charcoal, a common sight at Moroccan grill stands and family barbecues, distinct from the tagine version cooked with eggs.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 600 g ground lamb
- 1 small onion, grated and squeezed dry
- Small bunch parsley and coriander, finely chopped
- 1 tsp cumin, 1 tsp paprika, 1/2 tsp cinnamon
- 1/4 tsp cayenne
- Salt and pepper
Method
- 1
Mix
Combine the ground lamb, grated onion, herbs, cumin, paprika, cinnamon, cayenne, salt and pepper thoroughly, kneading briefly to help it bind.
- 2
Rest
Chill the mixture for 20 minutes to firm up.
- 3
Shape
Mould the mixture around flat metal skewers into long, even sausage shapes.
- 4
Grill
Grill over hot charcoal, turning occasionally, for 8–10 minutes until charred outside and cooked through.
- 5
Serve
Serve hot with bread, grilled tomatoes and onions.
Chef's tips
- Squeeze the grated onion dry before mixing in — excess liquid makes the kofta fall apart on the grill.
- Chilling the mixture before shaping helps it hold together better around the skewers.
- Flat metal skewers grip the meat better than round ones, preventing the kofta from spinning as you turn them.
Frequently asked questions
Can I make these without skewers?
Yes, shape them into small patties or logs and cook them directly on a grill pan or griddle instead.