Name: Tender Lamb and Beef Kofta Kebabs Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 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

If you love rich, spiced meat cooked over a grill, then this Tender Lamb and Beef Kofta Kebabs Recipe is going to become your new favorite. I promise, once you try these melt-in-your-mouth kebabs, you'll be hooked on this classic Middle Eastern delight!

Four grilled meat skewers with grill marks and green herbs on top rest on the right side of a white plate. On the left side of the plate, there is a fresh salad made of sliced green cucumber, halved red cherry tomatoes, small pieces of white cheese, and bits of red onion sprinkled with herbs. Two lemon wedges with bright yellow skin are placed at the top right corner of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tender Lamb and Beef Kofta Kebabs Recipe
Top Tip
How to Serve Tender Lamb and Beef Kofta Kebabs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tender Lamb and Beef Kofta Kebabs Recipe

Why You'll Love This Recipe

I’ve made these kebabs countless times for family and friends, and every single bite bursts with a perfect balance of spices and juicy meat that makes summer grilling truly special.

Mix of Lamb and Beef: Gives the kebabs a juicy, tender texture and a depth of flavor you just can't get with one meat alone.
Aromatic Spices: A warm blend that brings that authentic Eastern Mediterranean vibe right to your plate.
Quick Grilling: Ready in just 30 minutes, these kebabs are ideal for a weeknight dinner or weekend cookout.
Resting Time: Letting kebabs rest ensures every bite is juicy and full of flavor, a little trick I swear by.

Ingredients & Why They Work

It all starts with quality ground meats and the right spices — fresh and simple ingredients that you can easily source at your local market. Here’s what I use and why each one makes the magic happen.

Flat lay of fresh ground lamb in a mound, fresh 80/20 ground beef shaped gently into a small pile, a small white ceramic bowl filled with finely grated small onion, two large cloves of garlic peeled and minced on a plain white plate, a small white ceramic bowl with fine sea salt crystals, a small white bowl containing fresh ground black peppercorns, a small white bowl holding bright red paprika powder, a small white bowl with red pepper flakes, a small white bowl with ground coriander powder, a small white bowl with ground cumin powder, a small white bowl containing ground cinnamon powder, all arranged symmetrically with perfect proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh Ground Lamb: Adds richness and a uniquely savory flavor that’s essential for authentic kofta kebabs.
Fresh 80/20 Ground Beef: Provides a juicy, sturdy base, balancing the lamb’s boldness beautifully.
Small Onion: Grated for moisture and subtle sweetness that blends seamlessly into the meat.
Garlic Cloves: Fresh minced garlic amps up the aroma and gives a tasty kick.
Fine Sea Salt: Enhances all the flavors without overpowering, making sure every bite is seasoned right.
Fresh Ground Black Pepper: Adds just the right amount of mild heat and earthiness.
Paprika: For a gentle smokiness and deep red color that makes these kebabs look as good as they taste.
Red Pepper Flakes (optional): A pinch here can turn up the heat if you like your kebabs with a little spice.
Ground Coriander: Brings a fragrant, citrusy note that balances the meatiness.
Ground Cumin: The earthy backbone of many Middle Eastern dishes, essential for authentic flavor.
Ground Cinnamon: A subtle warmth and sweetness that surprises and delights in every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about the Tender Lamb and Beef Kofta Kebabs Recipe is how easy it is to customize. Whether you love a little extra spice or want to add fresh herbs, this recipe welcomes your personal touch!

Herb Boost: Adding fresh chopped parsley or mint to the meat mixture gives the kebabs a bright, fresh flavor that pairs beautifully with the warm spices. I like adding about 2 tablespoons of herbs for a garden-fresh kick.
Spice Level: If you like heat, I recommend keeping or even increasing the optional red pepper flakes. For a milder version, feel free to omit them altogether—either way, these kebabs stay full of flavor.
Serving Style: Serve your koftas over fluffy couscous or wrapped in warm pita bread with a drizzle of tzatziki or tahini sauce. It’s a heartwarming way to enjoy the meal with family or friends.
Dietary Touch: For a leaner twist, you can swap the 80/20 ground beef for ground turkey. The combination with lamb keeps the texture tender and juicy.

Step-by-Step: How I Make Tender Lamb and Beef Kofta Kebabs Recipe

Inside a shiny metal bowl, there are two large blocks of raw ground meat that are light red with a soft, stringy texture. On top of the meat, there is a small pile of white salt to the left, a dark red spice powder next to it, and a small heap of light brown spice powder above the red one. To the right side, finely chopped white and purple onions sit on top of the meat, and at the bottom corner, there is a small pile of finely chopped white garlic. The bowl reflects light and some shadows, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Gather and Mix Your Ingredients

Start by placing 1 pound each of fresh ground lamb and fresh 80/20 ground beef into a large mixing bowl. Add the finely grated onion, minced garlic, sea salt, black pepper, paprika, red pepper flakes (if you’re using them), ground coriander, cumin, and cinnamon. Use your hands to knead everything together thoroughly until the mixture feels uniform and cohesive. This is key for those juicy, tender kebabs. Mixing well also helps the spices infuse evenly throughout the meat.

Step 2: Preheat Your Grill to Medium Heat (350°F)

Prepare your grill for direct medium heat around 350°F. If you’re using a gas grill like my Weber Summit, turn all burners on high for 15 minutes to get the grill hot, then reduce the heat to medium and clean the grates with a grill brush. For charcoal grills like a Weber kettle, light a chimney full of charcoal and wait for the coals to be covered with white ash. Spread the coals evenly across the bottom of the grill in a loose, single layer. This heat level ensures the kebabs cook through beautifully without charring too quickly.

Step 3: Shape Your Kofta Kebabs onto Skewers

While the grill is heating, divide the meat mixture into eight equal portions. Take one portion and press it firmly onto the bottom of a metal skewer, shaping it into a tube about 1½ inches thick. To create texture and help them cook more evenly, I like to use my fingers to dimple the kebab every inch or so along the skewer. This step makes a big difference in how nicely the meat holds together and how it grills up. Repeat this with all portions until you have eight perfectly formed kebabs ready to go.

Step 4: Grill the Kebabs to Juicy Perfection

Place the skewers on the grill directly over the medium heat. You’ll want to cook them for about five minutes on the first side until the kebabs feel firm and have developed a lovely brown crust. Then, carefully flip each skewer and grill for an additional five minutes on the other side. The key is patience—turning them just once lets them cook evenly and stay tender. Be mindful when handling—the metal skewers get very hot!

Step 5: Rest and Serve

Once grilled, carefully remove the kofta kebabs from the grill and let them rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender bite every time. Serve warm, ideally with fresh salads, grilled veggies, or your favorite dipping sauce. This step truly elevates the kebab experience—don’t skip it!

Top Tip

Getting perfectly juicy and flavorful Tender Lamb and Beef Kofta Kebabs isn’t just about following the recipe—it’s the little kitchen secrets that bring the dish to life!

Proper Meat Blend: Using a 50/50 mix of fresh ground lamb and 80/20 ground beef is key—it balances richness and fat content for kebabs that stay tender and juicy instead of drying out.
Don’t Skip the Rest: Letting the kebabs rest for 10 minutes after grilling helps redistribute the juices, making every bite melt-in-your-mouth delicious.
Texture with Dimples: Creating those little dimples along the kebabs before grilling not only looks authentic but also helps them cook evenly and bite into a nice, tender texture.
Handle Skewers Carefully: Metal skewers get super hot on the grill. Using tongs instead of your fingers prevents burns and keeps your kebabs intact when flipping.

How to Serve Tender Lamb and Beef Kofta Kebabs Recipe

The image shows several grilled meat skewers with a golden-brown and slightly charred texture, sprinkled with green herbs. One skewer rests on the edge of a small white bowl filled with creamy white sauce that has small green herbs mixed inside. In the background, more skewers are stacked with a soft focus, and some bright red cherry tomatoes and fresh green parsley are placed around. The whole setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh herbs like chopped parsley, cilantro, or mint add a burst of color and brightness. A drizzle of creamy tahini sauce or a dollop of cooling tzatziki really lifts the flavors. A sprinkle of sumac or a squeeze of fresh lemon juice also adds that signature tangy punch typical of Middle Eastern dishes.

Side Dishes

Pair your kofta kebabs with fluffy basmati rice or vibrant couscous to soak up the savory juices. Fresh tabbouleh salad, grilled vegetables, or warm pita bread make delicious companions. For a light crunch, consider serving with pickled vegetables or a simple cucumber and tomato salad.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store leftover kofta kebabs in an airtight container in the refrigerator. They will stay fresh and tasty for up to 3 days—perfect for quick meals or lunchboxes.

Freezing

You can freeze cooked or uncooked kofta kebabs. Wrap each kebab individually in plastic wrap, then place in a freezer-safe container or bag. Frozen, they keep well for up to 2 months. Thaw in the fridge overnight before cooking or reheating.

Reheating

To reheat, gently warm the kofta kebabs on a grill or in a preheated oven at 325°F until heated through, about 5–7 minutes. Avoid microwave reheating if possible, as it can dry them out. Let them rest briefly before serving to regain their juicy texture.

Frequently Asked Questions:

Can I make Tender Lamb and Beef Kofta Kebabs ahead of time?

Absolutely! You can mix and shape the meat mixture into kebabs, then refrigerate them wrapped tightly for up to 24 hours before grilling. This helps the flavors develop and saves time on cooking day.

What grilling temperature is best for cooking these kofta kebabs?

Aim for direct medium heat around 350°F. This temperature ensures the kebabs cook through evenly, brown nicely, and avoid burning on the outside.

Can I cook these kofta kebabs indoors?

Yes, if you don’t have a grill, you can cook them under the broiler or on a hot cast-iron grill pan. Just be sure to watch closely and turn frequently to avoid flare-ups and ensure even cooking.

How do I avoid the kofta sticking to the grill?

Make sure your grill grates are clean and well-oiled before placing the kebabs on them. This helps create a nice sear and prevents sticking. Also, try not to move the kebabs around too much while cooking.

Final Thoughts

These Tender Lamb and Beef Kofta Kebabs are truly a celebration of Middle Eastern flavors that come together beautifully on the grill. Whether you're cooking for family, friends, or just yourself, the perfect blend of spices and meat, grilled to smoky perfection, makes for an unforgettable meal. Don’t hesitate to add your own twist with your favorite sides or garnishes—cooking is all about joy and creativity. I hope this recipe becomes a delicious staple in your kitchen as it has in mine!