🥙 Lebanese Lamb Kofta Kebabs with Sumac-Onion & Tahini Labneh

 

Why It’s Irresistible: These spiced lamb kofta kebabs are aromatic, juicy, and grilled to perfection—served with tangy sumac-onion salad and velvety tahini labneh for a complete Middle Eastern mezze. Keywords: “authentic kofta recipe,” “Lebanese kebabs,” and “Mediterranean grill.”

Ingredients (Serves 4)

1. Lamb Kofta:

   • 1 lb (450 g) ground lamb (ideally 85/15 lean)

   • 1 small onion, finely grated (excess moisture squeezed out)

   • 2 cloves garlic, minced

   • ¼ cup chopped fresh parsley

   • 1 tbsp ground cumin

   • 1 tsp ground coriander

   • 1 tsp ground cinnamon

   • ½ tsp ground allspice

   • ½ tsp ground paprika

   • Salt & pepper to taste

   • 8 wooden or metal skewers (if wooden, soaked 30 minutes)

2. Sumac-Onion Salad:

   • 1 red onion, thinly sliced

   • 1 tbsp sumac

   • 1 tbsp lemon juice

   • 1 tbsp extra-virgin olive oil

   • Pinch salt

3. Tahini Labneh:

   • 1 cup plain labneh (strained yogurt)

   • 2 tbsp tahini

   • 1 tbsp lemon juice

   • 1 tbsp olive oil

   • Water to thin (optional)

   • Pinch salt

4. Finish:

   • Chopped fresh mint & parsley

   • Flatbreads or pita, for serving

   • Pomegranate seeds (optional garnish)

Method

1. Prepare the Kofta Mixture

1. In a large bowl, combine ground lamb, grated onion, garlic, parsley, cumin, coriander, cinnamon, allspice, paprika, salt, and pepper.

2. Gently knead with hands until well incorporated—avoid overworking to maintain tenderness.

3. Cover and refrigerate at least 30 minutes (or up to 2 hours) to allow spices to meld.

Pro Tip: Chilling tightens the mixture, making it easier to shape and reducing shrinkage on the grill.

2. Form & Chill Kofta on Skewers

1. Divide kofta mixture into 8 equal portions (~2 oz each).

2. Wet hands slightly. Take one portion, mold it around a skewer in a ½″-thick, 4–5″-long sausage shape. Repeat for remaining skewers.

3. Place skewers on a tray; cover and refrigerate 15 minutes to firm up.

Pro Tip: Wetting hands prevents the meat from sticking. Ensure uniform thickness so they cook evenly.

3. Make Sumac-Onion Salad

1. In a bowl, toss sliced red onion with sumac, lemon juice, olive oil, and salt. Let sit 10 minutes to soften and mellow raw bite. Refrigerate until service.

Pro Tip: For deeper color, rinse sliced onions once in cold water, then season—this also reduces harshness.

4. Whip Up Tahini Labneh

1. Whisk labneh, tahini, lemon juice, olive oil, and salt in a bowl. If too thick, thin with 1–2 tbsp water to a creamy dip consistency. Cover and chill.

Pro Tip: For a smoky note, stir in ¼ tsp smoked paprika or drizzle a bit of olive oil on top before serving.

5. Grill the Kofta

1. Preheat grill or grill pan to medium-high. Lightly oil grates.

2. Grill kofta skewers 3–4 minutes per side, turning gently, until exterior is charred and an instant-read thermometer inserted into center reads 160 °F. Remove and rest 2 minutes.

Pro Tip: Avoid pressing down on kofta; letting them rest produces juicier kebabs.

6. Plate & Serve

1. Arrange kofta skewers on a platter with sumac-onion salad and a bowl of tahini labneh.

2. Garnish with mint, parsley, and pomegranate seeds. Serve warm with flatbread.

Serving Suggestion: Provide lemon wedges for squeezing over skewers.

Final Thoughts

These Lebanese Lamb Kofta Kebabs fuse bold spices, tangy accents, and creamy labneh—targeting “Mediterranean BBQ,” “Lebanese street food,” and “easy grilling” SEO. Their vibrant colors and layered textures make them a must-share on Instagram and Pinterest. Don’t forget #DaillyRecipes when you showcase this mezze masterpiece!