Grilled lamb koftas with sumac onions

Juicy grilled lamb koftas paired with sharp sumac onions bring smoky depth and citrus bite. Perfect for summer barbecues, this Middle Eastern recipe balances richness with freshness in every mouthful.

Course Main Course

Cuisine Middle Eastern

Keyword grilled chicken, grilled lamb, grilled meat, Lamb

Prep Time 10

Cook Time 15

Minimum marinating time 30

Servings Servings

Calories 412

Author Spooning & Forking

Ingredients

500 g Lamb mince 15-20% fat
1 small Onion grated
3 cloves Garlic finely minced
1 tbsp Ground cumin
1 tbsp Ground coriander
1 tsp Smoked paprika
½ tsp Ground cinnamon
2 tbsp Fresh Parsley chopped
1 tsp Salt
½ tsp Black pepper freshly ground
1 tbsp Olive oil
1 Red onion thinly sliced
1 tbsp Ground sumac
½ Lemon Juiced

Instructions

Mix lamb mince with grated onion, garlic, cumin, coriander, paprika, cinnamon, parsley, salt and pepper. Work the mixture gently with your hands until the spices are evenly combined. Lightly oil your palms, then form the mince into oval shapes around metal or soaked wooden skewers. Press firmly so the meat clings well.
Chill the skewers in the fridge for at least 30 minutes before cooking. This helps them firm up and prevents splitting when grilled. Preheat a barbecue or griddle pan until very hot, then cook the koftas for 3–4 minutes per side until charred on the outside but still juicy inside. Rest them for a couple of minutes before serving.
For the onions, mix sliced onion with lemon juice, sumac and a pinch of salt. Leave for 10 minutes to soften and take on the tangy flavour. Serve the grilled lamb koftas hot, topped with sumac onions, and drizzle lightly with olive oil.

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