Why This Recipe Works
Kofta is a staple of Emirati cuisine, featuring spiced ground lamb skewered and grilled over charcoal. Using the Holy Smokes Kamado and Pure Fire Lump Coal, we achieve a juicy, flavorful kofta with a perfect smoky crust. This recipe keeps things beginner-friendly while ensuring authentic Emirati flavors with spices like cardamom, cumin, and sumac.
Equipment Needed
- Holy Smokes Kamado – Provides precise heat control for grilling
- Skewers – Metal or wooden (if using wooden, soak for 30 minutes)
- Mixing bowls – For preparing the kofta mixture
- Grill tongs – For flipping skewers without breaking them
- ProQ Thermometer – Ensures the perfect internal temperature
Key Products Used
- Holy Smokes Kamado – Retains stable, even heat for grilling
- Pure Fire Lump Coal – Burns hot and clean for deep flavor
- ProQ Thermometer – Ensures proper doneness without overcooking
Ingredients (Serves 4-6)
For the Kofta:
- 1 kg ground lamb (20% fat for juiciness)
- 1 small onion, grated
- 3 garlic cloves, minced
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tsp cardamom powder
- 1 tsp sumac (adds tanginess)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cinnamon
- ½ tsp chili flakes (optional)
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp olive oil
For Serving:
- Pita bread or flatbread
- Yogurt sauce (mix 1 cup yogurt with 1 tsp lemon juice, 1 garlic clove, minced)
- Sliced onions & fresh herbs for garnish
Step-by-Step Instructions
Step 1: Prepare the Kofta Mixture
- In a large mixing bowl, combine ground lamb, onion, garlic, cumin, coriander, cardamom, sumac, salt, black pepper, cinnamon, chili flakes, and chopped parsley.
- Drizzle in olive oil and mix thoroughly until well combined.
- Cover and let the mixture rest in the fridge for at least 30 minutes (this helps the flavors blend).
Step 2: Preheat the Holy Smokes Kamado
- Fill the Holy Smokes Kamado with Pure Fire Lump Coal and light using a Pure Fire Natural Lighter Cube.
- Open the bottom vent fully and leave the top vent half-open until the temperature reaches 400°F (200°C).
- If using wood chunks for added smokiness, add ProQ Oak or Cherry Wood Chunks before placing the kofta on the grill.
Fire Management Tips:
- If the grill is too hot, partially close the bottom vent.
- If it’s too cool, open the bottom vent slightly or add more lump coal.
Step 3: Shape and Skewer the Kofta
- Divide the lamb mixture into 8-10 equal portions.
- Wet your hands slightly and shape each portion around a skewer into cylindrical kebabs.
- Press firmly to ensure the meat sticks to the skewer.
Step 4: Grill the Kofta
- Lightly oil the grill grates to prevent sticking.
- Place the skewers directly over the coals and grill for 4-5 minutes per side.
- Flip carefully using tongs and continue grilling until a golden-brown crust forms.
- Use a ProQ Thermometer to check doneness—lamb should reach 160°F (70°C) internally.
Step 5: Rest and Serve
- Remove kofta from the grill and let rest for 5 minutes.
- Serve with warm pita bread, yogurt sauce, sliced onions, and fresh herbs.
Expert Tips & Troubleshooting
How to keep kofta from falling apart
- Make sure the lamb mixture rests for at least 30 minutes before shaping.
- Avoid over-mixing—just combine ingredients until evenly distributed.
How to get perfect grill marks
- Preheat the grill fully before placing the kofta.
- Use direct heat for initial searing, then move to indirect heat if needed.
How to enhance the smoky flavor
- Add ProQ Oak or Cherry Wood Chunks to the fire for extra smokiness.
- Keep the Kamado lid closed as much as possible.
Serving Suggestions & Variations
- Serve with grilled vegetables like eggplant, bell peppers, or zucchini.
- Drizzle with tahini sauce instead of yogurt for a nutty flavor.
- Add chopped mint to the lamb mixture for a refreshing twist.
Emirati-Inspired Grilled Lamb Kofta - Ramadan Recipes