Grilled Lamb Kofta with Harissa Blend Olive Oil

Juicy ground lamb, grated onion, garlic, cumin, parsley, and mint come together in smoky grilled kofta with crisp charred edges and a tender center. A finishing brush of Harissa Infused Olive Oil Blend layers chili heat, smoky paprika depth, warm spices, and bright citrus lift into every bite, making this the kind of dinner people remember.

Garden Infuzions

Grilled Lamb Kofta with Harissa Blend Olive Oil

Juicy ground lamb, grated onion, garlic, cumin, and fresh herbs come together in smoky grilled kofta finished with the bold warmth of Harissa Infused Olive Oil Blend.

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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
• 1/2 cup finely grated yellow onion
• 3 cloves garlic minced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons Harissa Infused Olive Oil Blend plus more for brushing
• 1 tablespoon lemon juice
• 8 wooden or metal skewers
• Warm pita for serving
• Lemon wedges for serving
• Sliced cucumber for serving
• Chopped tomato for serving

Equipment

• 1 Mixing bowl Large enough to combine the lamb mixture
• 8 Skewers Wooden or metal
• 1 Grill Preheated to medium-high
• 1 Tongs For turning the kofta
• 1 set Measuring spoons For seasonings and oil

Method

 

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes.
2. In a large bowl, combine the ground lamb, grated onion, garlic, parsley, mint, cumin, coriander, salt, black pepper, red pepper flakes, Harissa Infused Olive Oil Blend, and lemon juice.
3. Mix gently with your hands until the seasoning is evenly distributed, being careful not to overwork the meat.
4. Divide the mixture into 8 portions and shape each portion around a skewer into an even log shape.
5. Place the kofta on a tray and chill for 10 minutes while you preheat the grill to medium-high.
6. Oil the grates, then grill the kofta for 10 to 12 minutes, turning once or twice, until well browned and cooked through.
7. Brush lightly with a little extra Harissa Infused Olive Oil Blend during the last minute of grilling for a glossy finish.
8. Serve hot with warm pita, lemon wedges, cucumber, and tomato.

Notes

For the best texture, keep the mixing gentle and the kofta evenly shaped. If the mixture feels soft, chill it briefly before grilling. Serve with bright, fresh sides to balance the bold harissa flavor.

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Recipe Tips

• Soak the skewers if you’re using wood, and keep the meat mixture cold until shaping.
• Don’t pack the kofta too tightly; a light hand helps them stay tender on the grill.
• Brush with a little extra Harissa Infused Olive Oil Blend near the end so the surface stays glossy and flavorful.

Serving Suggestions

• Serve with warm pita, cucumber salad, and lemon wedges.
• Try it with rice, roasted vegetables, or a simple tomato-and-herb salad.
• It also works well as a platter centerpiece for entertaining or game day spreads.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet or covered in a low oven until warmed through.
• For best texture, keep the garnishes and sauce separate until serving.

Variations

• Swap lamb for ground beef if that’s what you have on hand.
• Add a pinch of crushed red pepper if you want a little more heat.
• Serve the kofta in pita wraps with lettuce, tomato, and tahini.

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