Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 4 2026
Kofta Kebab
Image From dadcooksdinner.com
1 pound fresh ground lamb
1 pound fresh 80/20 ground beef
1 small onion, grated or finely minced
2 large cloves garlic, minced
2 teaspoons fine sea salt (or 1 tablespoon kosher salt)
1 teaspoon fresh ground black pepper
1 teaspoon paprika
½ teaspoon red pepper flakes (optional)
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
Put all the ingredients in a large bowl and knead until completely mixed. Divide the mix into eight egg-shaped portions.
Set the grill up for direct medium heat (350°F)
Prepare the grill for cooking with direct medium heat, about 350°F.
Mold the kofta on the kebab skewers
While the grill is pre-heating, make the kebabs. Take one of the portions of kofta and wrap it around the bottom of a skewer. Squeezing from the bottom, work the kofta up the skewer until it is spread out into a tube about 1 ½ inches thick. Then, using your fingers like scissors, dimple the cylinder about every inch or so. (This adds nooks and crannies to the kebab.) Repeat until all the kebabs are formed.
Put the kebabs on the grill over direct medium heat and cook until firm and browned on the bottom, about five minutes. Flip the kebabs and cook the other side until browned, about five more minutes. Remove from the grill, and be careful-the skewers are hot. Let rest for ten minutes, serve, and enjoy!