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Kafta Kebabs (Spiced Ground Lamb Skewers)

Big, bold flavor wrapped up in every tender, juicy bite—these kafta kebabs bring serious excitement to the table. Made with simple ingredients and a little hands-on love, they come together in a way that feels both special and totally doable.
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Prep Time 2 hours 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons flat leaf parsley finely chopped
  • 2 tablespoons dill chopped
  • 1 tablespoon mint finely chopped
  • 1 tablespoon cilantro finely chopped
  • 1 cup full-fat Greek yogurt
  • 1 lemon zest and juice
  • 2 pounds grass-fed ground lamb
  • 2 medium cloves garlic finely chopped
  • 1 tablespoon ground coriander
  • 1 scant tablespoon cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon ground cinnamon
  • kosher salt to taste
  • freshly ground black pepper to taste
  • neutral oil
  • 6 Greek-style pita or naan bread warmed
  • arugula or baby spinach for serving
  • 4 Persian cucumbers sliced
  • 0.5 red onion thinly sliced

Method
 

  1. Soak bamboo skewers in warm water for about 2 hours.
  2. Mix parsley, dill, mint, and cilantro in a small bowl; stir 2 tablespoons into yogurt with lemon zest and juice, then season with salt and pepper.
  3. Combine ground lamb, remaining herb mixture, garlic, coriander, cumin, paprika, cinnamon, kosher salt, and black pepper in a large bowl and mix gently.
  4. Preheat a lightly-oiled grill to high heat or a cast iron grill pan over medium-high heat.
  5. Shape the lamb mixture into 12 oval patties around 2 skewers each.
  6. Grill kebabs for 4-5 minutes per side until internal temperature reaches 135°F, then rest for at least 5 minutes.
  7. Serve kebabs on warmed pita with greens, cucumbers, red onion, and yogurt sauce.

Notes

Store cooked kebabs in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve with warm pita, fresh greens, cucumbers, red onion, and yogurt sauce for a complete meal.