Grilled Lamb Kofta Skewers with Tabbouleh and Red Pepper Dip

This flavorful recipe pairs juicy grilled lamb kofta skewers with a bright and refreshing tabbouleh salad and a creamy red pepper dip. Rooted in Middle Eastern tradition, this dish is aromatic, colorful, and incredibly satisfying.

Why You’ll Love This Recipe

Grilled lamb kofta offers an irresistible combination of savory spices and charred flavor, while the tabbouleh adds lightness with fresh herbs and lemon. The red pepper dip brings a creamy, tangy contrast that ties it all together. It’s ideal for entertaining or for an adventurous family meal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground lamb
• Onion
• Garlic
• Fresh parsley
• Ground cumin
• Ground coriander
• Ground cinnamon
• Salt and pepper
• Olive oil
• Skewers
• Bulgur wheat
• Fresh mint
• Cherry tomatoes
• Cucumber
• Lemon juice
• Roasted red peppers
• Greek yogurt

directions

1. Soak skewers in water if using wooden ones.
2. Combine ground lamb with onion, garlic, parsley, cumin, coriander, cinnamon, salt, and pepper. Mix well.
3. Shape the mixture into oval-shaped patties around the skewers.
4. Chill for 30 minutes to firm.
5. Cook on a preheated grill over medium-high heat for about 10 minutes, turning occasionally.
6. For the tabbouleh, cook bulgur, then combine with chopped mint, parsley, tomatoes, cucumber, lemon juice, olive oil, and salt.
7. For the red pepper dip, blend roasted red peppers with Greek yogurt, garlic, lemon juice, and a pinch of salt until smooth.
8. Serve koftas hot with tabbouleh and the dip.

Servings and timing

Serves 4 people
Prep time: 30 minutes
Cook time: 10 minutes
Total time: about 40 minutes

Variations

• Use beef or chicken instead of lamb for a different protein option.
• Add a dash of chili flakes for extra heat.
• Serve with flatbreads for a fuller meal.
• Substitute quinoa for bulgur in the tabbouleh for a gluten-free version.

storage/reheating

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat skewers in a 350°F (175°C) oven for 10–12 minutes. Tabbouleh is best served cold or at room temperature.

FAQs

Can I make the kofta mixture ahead of time?

Yes, you can prepare the mixture up to a day in advance and refrigerate it.

Can I bake the koftas instead of grilling?

Yes, bake at 400°F (200°C) for 15–18 minutes, turning once.

Is this dish spicy?

The spice level is mild, but you can adjust to taste.

What kind of yogurt is best for the dip?

Greek yogurt is preferred for its thick and creamy texture.

Can I freeze the koftas?

Yes, freeze them raw on a tray, then store in a freezer bag. Thaw before cooking.

How long does tabbouleh last in the fridge?

It stays fresh for up to 3 days.

Can I use couscous instead of bulgur?

Yes, although the texture will differ slightly.

Do I need to peel the cucumber?

It’s optional—peeling removes bitterness but isn’t necessary.

What herbs can I substitute for parsley?

Cilantro or dill can be used, though it will alter the flavor.

How do I keep koftas from falling apart?

Chilling them before grilling helps them hold their shape.

Conclusion

Grilled Lamb Kofta Skewers with Tabbouleh and Red Pepper Dip is a satisfying, spice-infused dish that delivers big flavor with wholesome ingredients. It’s a complete and memorable meal that’s as impressive as it is easy to prepare.

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