
Turkish Style Lamb Kofta Skewer Recipe
Just about every culture on earth has a “meat on a stick” type recipe to try. One such that has been gaining popularity is a lamb dish of ground meat on a skewer. These Turkish Style Lamb Kofta Skewers are delicious and fragrant. Served with a delightful tahini and garlic dip, rice or pillowy pita-type bread, you’ll wonder where they’ve been all your life. Using the Rotisserie Shish Kebab Skewer Set makes this dish even more delightful, freeing up your main cooking grids for cooking up vegetables and warming the pita while allowing any drippings to leave the meal. It is up to you if you want to go 100% lamb or beef or to use a 50/50 mixture.
Turkish Style Lamb Kofta Skewer Recipe
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Lamb Koftas
- 1½ lb (700 g) ground lamb
- 1½ lb (700 g) ground beef
- 1 onion, grated
- 5 cloves garlic, minced
- 1 tbsp. ground sumac
- 1 tsp. cinnamon
- 1 tsp. ground cardamom
- ½ tbsp. cumin
- 1 tsp. nutmeg
- 1 tbsp. kosher salt
- ½ tsp. ground pepper
Tahini Dip
- ¾ cup (195 g) tahini
- 2 cloves garlic, minced
- 2 lemons, juiced
- ½ tsp. cumin
- 5 tbsp. water
To Serve
- Tahini dip
- Za’atar seasoning for garnish
- Pita or naan-style flatbreads
- Rice
- Grilled vegetables
- Keeping the meat as cold as possible without it being frozen, add your meat, the diced onion, minced garlic, herbs, spices, salt, and pepper to a stand mixer with a paddle or a food processor. Process the meat until well combined and tacky.
- Divide the meat into 6 portions and then thread the portions onto your metal skewers. Start by wetting your hand with warm water, then creating a log-shaped ball then threading it onto the skewer. Pinch and squeeze down the skewer so that it is a single cohesive layer resembling a tight, slightly flattened cylinder.
PRO TIP: If you don’t have that accessory, any sort of skewer will do. If you are using wooden skewers, remember to soak them for at least 30 minutes prior to cooking. - Place the skewers onto a tray and refrigerate for at least 30 minutes, up to overnight. This allows the meat to re-cool and stiffen up while the flavors blossom. While the meat is resting in the fridge, combine the tahini, garlic, lemon juice, and cumin. Whisk the ingredients together, adding the water, a little at a time, until the dip is creamy. Place into the fridge until needed.
- Preheat the grill by setting the rear burner to high. Place the tray of koftas on the grill to cook for about 15 minutes, until the meat has begun to stiffen. Load the rotisserie shish-kebab skewer set and cook the kofta skewers until they begin to char on the outside and reach an internal temperature of 165°F (74°C).
- Serve your lamb kofta skewers with pillowy pita or rice, with your tahini dip, and don’t forget a sprinkle of Za’atar. Pair this meal with a Syrah or Pinot Noir if you wish for wine or go with lagers that lean to fruit or citrus flavors.
These Turkish-style Lamb Kofta Skewers are a unique and flavorful recipe that will break the routine of burgers on the barbecue. What bright and unique seasonings do you add to your meals to make something usual into something new? Share your favorite recipes – with a twist, your stories of great grilled food, and photos of your favorite meals off the barbecue on our social pages like Facebook and Tiktok, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!

Gather your ingredients

Wet your hand with warm water and form onto skewers

Pre-cook the koftas until the meat stiffens

Load the Rotisserie Shish-Kebab Skewer Set

Load the rotisserie onto the grill - this is the perfect time to add smoke

Grill and smoke until crispy and charred

Serve the koftas on a warmed flatbread

Serve topped with the tahini and vegetables

Pair with a Syrah or Pinot Noir wine or go with lagers that lean toward fruit and citrus flavors
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Gather your ingredients

Wet your hand with warm water and form onto skewers

Pre-cook the koftas until the meat stiffens

Load the Rotisserie Shish-Kebab Skewer Set

Load the rotisserie onto the grill - this is the perfect time to add smoke

Grill and smoke until crispy and charred

Serve the koftas on a warmed flatbread

Serve topped with the tahini and vegetables

Pair with a Syrah or Pinot Noir wine or go with lagers that lean toward fruit and citrus flavors