Lamb köfte seasoned with onion, garlic, cumin, and coriander, then grilled until juicy inside with a smoky, charred edge.
20 min prep 15 min cook 24 min rest
Keeps the screen on · step-by-step guide · built-in timer
Put the ground lamb, grated onion, garlic, and spices in a wide bowl.
Knead the mixture for 8 minutes, so the protein binds and the meatballs do not fall apart.
Shape the mixture into flat meatballs.
Chill the meatballs in the refrigerator for 20 minutes.
Heat the grill and cook the first side for 6 minutes.
Flip the meatballs and cook the second side for 7 minutes.
Rest for 4 minutes after grilling, so the lamb juices do not run out immediately.
💡 Tip: Rest the mixture in the refrigerator for 20 minutes, so the meatballs keep their shape on the grill.
🍽️ Serving suggestion: Serve with piyaz and roasted tomatoes.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~420
kcal calories
26
g protein
8
g carbs
31
g fat
1.2g
Sugar
0.6g
Fiber
1264mg
Sodium
14.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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