Grilled Lamb Kofta Kebabs, Two Ways (Skewers and Sliders!)

Heat up your BBQ menu with a little help from these grilled lamb koftas. These juicy kabobs are made with a ton of fresh herbs and a dash of spice, before being threaded on a skewer and grilled. Serve it as I did here with an unbelievably fresh-tasting tabbouleh salad and you’ve got a pretty stunning summer meal. While I’m aware my variation on this salad may get tabbouleh enthusiasts furling their brow, the addition of torn grilled pitas and crunchy baked chickpeas is beyond worth venturing off the path. You can also use the same lamb mixture and shape into mini patties for a take on the ultimate summer favourite — the almighty slider. Smear on a spoonful of hummus, some thinly sliced cucumber for an open-faced version.

Grilled-Lamb-Kofka

Grilled Lamb Kofta Kebabs

Cook Time: 8 minutes
Total Time: 2 hours
Servings: 9 skewers or sliders

Ingredients:

1 lbs ground lamb
½ large onion, minced
½ cup parsley, chopped
1 Tbsp olive oil
1 ½ Tbsp harissa
1 tsp ground cumin
Black pepper

Directions:

1. In a large bowl, combine ground lamb with the rest of the ingredients. Form ¼ cup-sized portions into an oval shape and thread onto a metal or soaked bamboo skewer. Chill in fridge for at least 1 hour.

2. Cook on a medium-heat BBQ and grill kofta kabobs until cooked through, about 6-8 minutes.

Tabbouleh Salad With Baked Chickpeas and Grilled Pita

Ingredients:

1 can chickpeas, rinsed and drained
¼ cup olive oil + extra
1 Tbsp harissa
2 large pieces of pita bread, grilled
Sea salt and black pepper to taste
½ cup bulgur
2 cups tomatoes, chopped
1 cup cucumber, chopped
1 cup parsley, chopped
¼ cup mint, chopped
⅓ red onion, minced
¼ cup sliced black olives (optional)
½ cup lemon juice

Related: Healthy Middle Eastern Recipes You’ll Make on Repeat

Directions:

1. Preheat oven to 400°F. Rinse and drain chickpeas and pat dry. Toss with olive oil and harissa and bake for 40-50 minutes, stirring once at halfway point.

2. Brush pita bread with olive oil and season lightly with salt and pepper. Grill on both sides until crispy.

3. Combine bulgur and 1 cup warm water in a bowl and let soak for 10 minutes. Drain, rinse thoroughly and transfer to a large bowl along with remaining ingredients and toss to combine.

Lamb Kofta Sliders

Lamb-Kofka-Sliders-Mini-Pita

Ingredients:

1 lbs ground lamb
½ large onion, minced
½ cup parsley, chopped
1 Tbsp olive oil
1 ½ Tbsp harissa
1 tsp ground cumin
Black pepper
Mini pitas
½ cup hummus
½ large cucumber, sliced thin

Related: Recipes That Prove Harissa Paste Belongs in All Your Meals

Directions:
1. In a large bowl, combine ground lamb with onion, parsley, olive oil, harissa, cumin and black pepper. Form into ⅓ cup-sized patties. Chill in fridge for at least 1 hour.

2. Cook on a medium-heat BBQ and grill lamb kofta sliders until cooked through, about 6-8 minutes.

3. Meanwhile, brush mini pitas with olive oil and season lightly with salt and pepper. Grill until warmed through.

4. Spread pitas with hummus and top with sliced cucumber and lamb. Garnish with more chopped parsley and a sprinkle of harissa.

Published May 27, 2015, Updated May 29, 2018