Rosemary Lamb Kofta

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5 from 2 reviews

These are great as kofta skewers, but they also make really delicious pan fried patties as well for easy lamb burgers.


  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 pound Superior Farms ground lamb
  • 3 tablespoons grated onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced rosemary, plus 8-10 hearty sprigs to use as skewers
  • 1 tablespoon ground coriander 
1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper

To serve

  • homemade falafel, tzatziki, hummus, naan, tomatoes, greens, and feta


  1. Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. In a large bowl mix the garlic into the lamb along with the grated onion, parsley, minced rosemary, coriander, cumin, cinnamon, salt and pepper until well blended.
  2. Form the mixture into 8-10 equal sized portions and set aside. Strip the majority of the leaves from the rosemary sprigs only leaving about 1/4 of the leaves on each sprig as decoration.(These leaves will be form the end of the skewers.) Form a portion of the lamb mixture around the end of each rosemary sprig where the leaves have been removed, flattening into long, thin spears that are equal in size and length; repeat with the remaining lamb and rosemary sprigs.
  3. Place the kofta onto a baking sheet, wrap the ends of the rosemary sprigs with the leaves tightly in aluminum foil so that the rosemary won’t brown when cooking. Cover, and refrigerate at least 30 minutes, or up to 12 hours for the flavors to develop.
  4. Preheat an outdoor grill for medium heat, and lightly oil the grate. Or alternatively, heat an indoor grill pan over medium heat and lightly brush the pan with oil. Cook the kofta on the preheated grill or grill pan, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6-7 minutes for medium. Serve immediately with sides and garnishes.
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