{"id":7074215,"date":"2026-10-03T11:03:14","date_gmt":"2026-10-03T11:03:14","guid":{"rendered":"https:\/\/fivemor.com\/?p=7074215"},"modified":"2026-10-03T11:03:14","modified_gmt":"2026-10-03T11:03:14","slug":"grilled-lamb-kofta-recipe-no-gamey-flavor-stays-on-the-skewer","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7074215","title":{"rendered":"Grilled Lamb Kofta Recipe (No Gamey Flavor, Stays on the Skewer)"},"content":{"rendered":"


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There\u2019s a specific kind of char-grilled lamb we absolutely fell in love with when we were traveling through North Africa. Warm, spiced, savory in a way that\u2019s hard to explain until you\u2019ve had it. Kofta was the dish I couldn\u2019t stop ordering. The cumin and allspice blooming over a hot grate, the fat charring at the edges, the way it all hit together in one bite. Back home, we got tired of waiting for a trip to eat it, so we decided to figure it out from scratch.<\/p>\n

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We figured out pretty quickly not to skip the step for squeezing out the onion. The mix was too wet and our skewers crumbled mid-cook\u2026 But we ate the casualties directly off the grates because we weren\u2019t wasting Freedom Run Farm ground lamb on the coals. <\/p>\n

When it all comes together\u2026 The warm pita, cold tzatziki, crumbled feta, and the lamb kofta hot off the grill. It lands exactly the way we remember. <\/p>\n

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\ud83d\udd2a Ingredients for Lamb Kofta<\/h2>\n