Ground lamb kofta

These Lamb Koftas are a firm favourite. There’s something about the smell of Middle Eastern spices sizzling over hot charcoals. It’s intoxicating and you just know that whatever comes off the grill is going to be mouth watering.

My easy lamb kofta kebab recipe is super juicy and packed with Middle Eastern flavors. Make it with just 6 ingredients in only 15 minutes!

Make these spiced ground lamb kebabs in just minutes on the grill.They're delicious on pita with a little herbed yogurt and cool, crisp veggies.

Grilled Lebanese Kafta is an intensely spiced dish featuring ground beef or lamb, minced onion, fresh herbs, and a sumptuous spice blend.

These super JUICY lamb koftas are the perfect centrepiece for a barbecue or Middle Eastern-style feast. Served with a zingy yogurt tahini sauce and cooked quickly in one skillet, they make the ultimate easy and delicious dish you're going to love.

Wow! This delicious Lamb Kofta recipe really tastes amazing! If you’re looking for something incredibly tasty and simple to make then read on. I know you’re going to love this easy dinner idea. Don’t miss out on this awesome recipe!

This kafta kabob recipe (or “kofta”) is so simple and delicious. Made using ground beef that’s skewered and perfectly seasoned with Arabic spices.

I got the inspiration to make these lamb +Beef kabobs from Kofta Kabobs. The word kofta (or kefta) has its origins in Persian, and it means grounded or pounded. You can have meat kofta, seafood kofta or even a vegetarian kofta. These are pretty easy to make. I wanted to include as many Mediterranea

Nigella Lamb Kofta is made of ground lamb, onion, garlic, parsley, cumin, coriander, salt, and pepper. Shaped into patties or skewers, they serve 12 and take about 20 minutes to prepare and cook. Serve with pita bread or salad.

These are rather like Eastern Mediterranean meatballs in sausage form, though you can come across them as fat burger-like patties, too. As loose-packed sausages, they’re formed around skewers and turned over an open flame. Since I rarely use a barbecue, but just stare at it being rained on in the garden, I simply fry them in a pan. And much as I like the long lollipop approach, I can’t make a skewer fit in the frying pan, so sausages — albeit highly seasoned and juicy sausages — it is. I…