Grilled Lamb Kofta with Harissa Blend Olive Oil

Ground lamb mixes with grated onion, garlic, parsley, cumin, and coriander for kofta that grill up savory, juicy, and full of smoky edge. The Harissa Infused Olive Oil Blend brings chili heat, paprika depth, and warm spice into the meat, giving every bite a bold North African-inspired finish that feels right at home for cookout dinners or a relaxed weeknight meal.

Garden Infuzions

Grilled Lamb Kofta with Harissa Blend Olive Oil

Juicy lamb kofta get a smoky, spiced lift from Harissa Infused Olive Oil Blend, then finish with a bright, charred edge that makes this an easy grilling favorite.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Mediterranean, Middle Eastern

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds ground lamb
• 2 tablespoons Harissa Infused Olive Oil Blend
• 1 small yellow onion grated
• 3 garlic cloves minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon fresh lemon juice
• Wooden or metal skewers for shaping and grilling

Equipment

• 1 Mixing bowl For combining the kofta mixture
• 1 Box grater For grating the onion
• 1 set Measuring spoons For seasoning and oil
• 1 Grill or grill pan Medium-high heat for cooking
• 8 Skewers Wooden soaked or reusable metal
• 1 pair Tongs For turning the kofta
• 1 Plate For resting the cooked kofta

Method

 

Instructions

1. If using wooden skewers, soak them in water for at least 20 minutes.
2. In a large bowl, combine the ground lamb, Harissa Infused Olive Oil Blend, grated onion, garlic, parsley, cumin, coriander, salt, black pepper, red pepper flakes, and lemon juice.
3. Mix gently with your hands until the seasonings are evenly distributed, being careful not to overwork the meat.
4. Divide the mixture into 8 portions and shape each one around a skewer into a long oval kofta shape, or form small logs if you are grilling without skewers.
5. Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
6. Grill the kofta for 10 to 12 minutes total, turning every few minutes, until browned on the outside and cooked through to your preferred doneness.
7. Transfer the kofta to a plate and rest for 3 minutes before serving.
8. Serve warm with your favorite sides and a drizzle of extra harissa blend oil if desired.

Notes

Do not overmix the meat or the kofta can turn dense. The grated onion helps keep the texture juicy and gives the mixture a softer finish. For extra char, let the kofta sit undisturbed for the first side before turning.

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Recipe Tips

Mix the lamb just until combined so the kofta stay tender after grilling. If the mixture feels loose, chill it for 15 to 20 minutes before shaping. Lightly oil the grill grates and turn the skewers or logs once for good char on both sides.

Serving Suggestions

Serve these kofta with warm pita, lemon wedges, cucumber-tomato salad, or herbed rice. They also work nicely tucked into flatbreads with yogurt sauce, shredded lettuce, and sliced red onion.

Storage

Store leftover kofta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or covered in the oven until warmed through.

Variations

Swap in ground beef for a different flavor profile, add minced mint for a brighter herbal note, or shape the mixture into small patties for a burger-style grill night. You can also brush the kofta with a little extra harissa blend oil right after grilling for a deeper finish.

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