• Lamb Kofta (Meat on a Stick)

    Lamb Kofta (Meat on a Stick) | stupideasypaleo.comRecently, I ate dinner at a restaurant that served Azerbaijani ground lamb on a skewer, and the taste exploded on my tongue. If you need a geography refresher, Azerbaijan is just to the east of Armenia (which is just to the east of Turkey). The meat was perfectly flavored and tender and let’s be honest…any kind of food on a stick is just more fun than the rest. I found myself on a mission to make something similar and ended up with a mashup of kofta – basically seasoned ground meat usually shaped into meatballs – and kebab.

    I polled my Facebook readers (if you haven’t, go like my page now because I post up content that doesn’t make it onto my website…unashamed self-promotion!) to see if they’d prefer Β lamb or beef in a recipe (this one) – and a majority said beef. Kofta can come in many variations with different ground meats, so I decided to make mine with a mixture of lamb and beef. To be honest, ground lamb straight up is too strong for my tastebuds! If you wanted, you could do all beef, all lamb or something else.

    If you don’t have skewers, you could make these into meatballs or even burger patties. Let your creativity and your tastebuds be your guide…no need to be fussy! I served mine with two dipping sauces – a Paleo version of an Indian raita and a lemony herb sauce. Both were super damn tasty but are in no way mandatory.


    Lamb Kofta (Meat on a Stick)

    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Serves 12     adjust servings


    • 1-1/2 lb ground lamb (I used half lamb / half beef)
    • 1/2 cup onion, minced
    • 3 garlic cloves, minced
    • 2 Tbsp mint leaves, chopped
    • 1 Tbsp flat-leaf parsley, chopped
    • 2 tsp paprika
    • 2 tsp ground cumin
    • 2 tsp coriander seeds (or 1 tsp ground coriander)
    • 1 tsp salt
    • 1/2 tsp cayenne pepper
    • 1/2 tsp ground ginger


    1. Soak 24 bamboo skewers in water for at least 6 hours.
    2. Preheat the oven to 350F. Line a rimmed baking sheet with foil or parchment paper.
    3. Combine the ground beef with the onion, garlic, salt, herbs and spices in a large bowl. Mix well with your hands to distribute the ingredients.
    4. Shape the meat into sausage-sized cylinders around two skewers (about β…“ cup meat per skewer). Place in a single layer on the baking sheet.
    5. Bake for 15-20 minutes or until the meat is cooked through but not overdone. You could also grill the skewers.
    6. Serve with lemon herb sauce or Paleo cucumber mint raita for dipping.



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    47 thoughts on “Lamb Kofta (Meat on a Stick)

    1. Hell yeh! I eat at a local middle east restaurant and aways get the kofta kabob, I’ve tried to make it at home but just doesn’t taste the same. This should be the cure I’m looking for.

    2. We’re going to make this with a coconut milk Tzatziki tomorrow evening… but I can’t wait for your other two sauce recipes!

    3. Yes found it, if only I’d be ‘on the ball’ and looked further down your home page eh!! Doh!! Def making these this weekend with the raita and salad. Aubergine slices cooked on a griddle pan are great with lamb kebebs too.

    4. I made the Lamb Kofta and Lemony Herb Sauce last night for dinner…..HOLY YUMMY-NESS! So great combo of flavors. So glad I found your site… πŸ™‚

      1. Carol, that’s so awesome! I’m really glad you liked it, and thanks for the kind words. It’s feedback like that that motivates me to keep doing my best.

    5. This recipe was fabulous!!!! Had to leave out the mint because I forgot to go pick some from my garden at my parents. Don’t ask. LOL My daughter ate 3 all by herself. She even liked the raita that I made as well. Hubby came home and he raved on this as well. πŸ™‚ Definitely a keeper.

      1. Andrea…I’m definitely doing a happy dance over here. Thank you so much for letting me know about your success!

    6. These with the Lemony Herb sauce were the perfect excuse to make lamb for the first time. I actually ate more than I wanted to because they were sooo good.! Next time, I think that I will grill them which should prevent them from absorbing any unnecessary fat. The flavors were great, nice work Steph!

      1. Hi Sam! Super stoked to hear that. I usually find lamb to be strong in flavor when it’s plain but the spices seem to help quite a bit πŸ™‚ Grilling them would be AMAZING…unlucky for me, I don’t have a grill πŸ˜‰

    7. These were SO good! What was the reason behind using the skewers? I’m wondering if I leave that step out the next time and shape them similarly, if that will affect the cook time? I’m assuming not.

      I actually made “gyros” using this meal with your tortilla recipe, your cucumber mint raita spread and some chopped tomatoes, red onion and lettuce. Delicious!!

      1. I used the skewers because that’s more traditional – and plus I think food on a stick is kinda fun πŸ™‚ It shouldn’t affect the cooking time at all!

        Ohhhh very tasty!!

    8. For those who don’t like lamb: the best gyros/shwarma I ever had was made from a mixture of ground lamb and ground turkey. The mild flavored turkey mellowed out the strong lamb flavor without making it taste like beef. It was delicious!

    9. I made these last night. In the future, I would half the amount of paprika, salt and cumin and use red onion instead of white. Overall, I good starter recipe.

      1. I left out the onion and garlic. Although I like them, they Really don’t like me. I also reduced the cayenne significantly and I fried them as patties in some lard. They were Delicious!!

    10. delicious! I wouldn’t change anything at all about these, lovely cold as a snack or reheated with a little vegetables or salad, im so happy I found this site, im eating far tastier and fulfilling food than I did pre-paleo, thank you so much 10/10

    11. Absolutely amazing πŸ™‚ have not been really Inspired with paleo since Christmas but this recipe has pulled me back in, deeeeeelicious πŸ™‚ πŸ™‚

    12. Would this work if I used ground bison? I haven’t worked with it much, so can’t say how it compares to ground beef. I’ve only tried lamb twice and didn’t like it either time, so a bit nervous trying it again.

      1. Bison can be very very lean and consequently dry. If you did want to use bison I would mix it with ground beef or be sure that it’s at the most 90% lean. Otherwise it’ll come out dry and tough. I hear you…lamb isn’t my personal favorite either because the flavor can be so strong.

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