Kofta Recipe - Moroccan Minced Meat Skewers on Charcoal
Deel
Kofta on the BBQ is one of the simplest and most flavorful grill recipes in the world. Spiced lamb mince formed onto a flat skewer, grilled over glowing charcoal, served with fresh chermoula and harissa. This is the classic Moroccan recipe.
Ingredients for Moroccan Kofta on the BBQ
For the kofta (serves 4):
- 600 g lamb mince (or half lamb, half beef)
- 1 small onion, very finely grated
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp fresh coriander, finely chopped
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 0.5 tsp black pepper
- 1 tsp salt
- Flat metal skewers or wooden skewers (soaked in water)
For the harissa dipping sauce:
- 4 tbsp harissa (from a jar or homemade)
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
How to make kofta step by step?
Combine the lamb mince with grated onion, parsley, coriander, cumin, paprika, cayenne, pepper, and salt. Knead the mixture thoroughly for at least 3 minutes — the mince should become a homogeneous, slightly sticky mass. The better you knead, the better the kofta will stick to the skewer.
Cover the mince mixture and let it rest in the refrigerator for at least an hour. This is not an optional step — the cold fat in the mince binds better, and the kofta is less likely to fall off the skewer.
Take a handful of mince (approx. 80–100 g) and press it firmly around a flat skewer. Form an elongated roll of about 15 cm. Press the ends firmly to prevent the kofta from sliding off. Make them as thin and even as possible for uniform cooking.
Grill the kofta over high direct heat for 5–6 minutes per side. Turn them carefully — wait until they release from the grill grates before turning, otherwise they will tear. The outside should be slightly charred and crispy, the inside still slightly pink for lamb.
Serve the kofta directly from the fire with harissa-yogurt, flat Moroccan bread or pita, fresh coriander, and lemon wedges. Eat them off the skewer — that's the traditional way.
Moroccan kofta and Turkish köfte are closely related but taste different: Moroccan kofta is more herbaceous (fresh parsley and coriander), Turkish köfte is more savory (more cumin, fewer fresh herbs). Read more in the Köfte recipe or about Moroccan Grilling.
Which rub pairs well with kofta?
The spice mix in Moroccan kofta — cumin, coriander, paprika — directly overlaps with our Shawarma BBQ Rub. You can use the rub as a base for the kofta mix: replace the individual spices with 2 tbsp of Shawarma Rub per 600g of mince and add fresh parsley. Simpler and more consistent in flavor.
Check out BBQ Spices per Country for an overview of how Morocco, Turkey, and other countries season lamb and mince.
The taste of Morocco on your grill
Cumin, coriander, and fresh herbs — discover the Shawarma BBQ Rub as a base for kofta.
Shawarma BBQ RubStarter Pack · 3 flavors