Grilled Lamb Kofta with Pomegranate Glaze Recipe
These juicy lamb kofta deliver incredible depth with aromatic spices, tender meat, and a stunning pomegranate glaze that balances sweet and tart beautifully. The charred exterior gives way to succulent, flavourful lamb that's absolutely moreish. Learn how to make this quick and easy recipe that transforms simple ingredients into something truly.
Ingredients
- For the kofta:
- 600g lamb mince, at least 20% fat content for juiciness (shoulder mince works beautifully)
- 1 medium onion, very finely grated and excess liquid squeezed out (about 100g prepared)
- 4 large cloves garlic, finely minced to a paste (about 1½ tablespoons)
- 2 tablespoons fresh ginger, finely grated (about 20g piece)
- 2 teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¾ teaspoon sea salt flakes
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh flat-leaf parsley, very finely chopped
- 1 tablespoon extra virgin olive oil, for brushing
- For the pomegranate glaze:
- 180ml fresh pomegranate juice (from about 2 large pomegranates, or use bottled 100% pure juice)
- 2 tablespoons honey, preferably raw and unfiltered
- 1 tablespoon extra virgin olive oil
- 1 large clove garlic, finely minced
- ¼ teaspoon ground cinnamon
- Pinch of sea salt
- For serving:
- 80g fresh pomegranate arils, seeds from about ½ pomegranate
- Fresh mint leaves, roughly torn
- Extra virgin olive oil, for drizzling
- Kitchen equipment:
- 8 metal skewers, or wooden skewers soaked in water for 30 minutes
- Pastry brush for glazing
Directions
Step 1
Begin by preparing your pomegranate glaze, as this needs to reduce and concentrate its flavours. Pour the pomegranate juice into a small saucepan and bring it to a gentle boil over medium-high heat, then immediately reduce the heat to medium-low. Let it simmer steadily for 8 to 10 minutes, stirring occasionally, until it's reduced by half and has the consistency of runny honey. This is crucial for achieving that glossy, sticky glaze that clings beautifully to the meat. Remove from the heat, whisk in the honey, olive oil, minced garlic, cinnamon, and a pinch of salt, then set aside to cool slightly whilst you prepare the kofta.
Step 2
In a large mixing bowl, combine the lamb mince with the grated onion (make sure you've squeezed out that excess liquid, as too much moisture will make the kofta fall apart), minced garlic, grated ginger, all the ground spices, salt, pepper, and chopped parsley. Now here's where the magic happens: using your hands, mix everything together for about 2 minutes, really working the mixture until it becomes slightly sticky and holds together beautifully when squeezed. This develops the proteins and ensures your kofta stay firmly on the skewers during grilling. Don't be shy about getting your hands properly involved, this is essential for the perfect texture.
Step 3
Divide the lamb mixture into 8 equal portions, roughly 90g each. With slightly damp hands to prevent sticking, take one portion and mould it firmly around a skewer, forming a sausage shape about 12cm long and 3cm thick. Press and squeeze the meat tightly around the skewer, smoothing the surface with your palms to create an even cylinder with slightly tapered ends. The key here is to really compact the meat so it doesn't spin or fall off during cooking. Repeat with the remaining portions and place them on a tray. If you've got time, pop them in the fridge for 15 minutes to firm up, though this isn't absolutely essential.
Step 4
Preheat your grill to high heat, whether you're using a barbecue, grill pan, or oven grill set to 220°C/425°F. You want your cooking surface properly hot before the kofta go on, as this initial sear is what creates those beautiful charred lines and locks in all those gorgeous juices. If using a grill pan, place it over high heat for 3 to 4 minutes until a drop of water sizzles and evaporates instantly. Lightly brush the kofta all over with olive oil to prevent sticking and help with that lovely caramelisation.
Step 5
Carefully place the kofta on your preheated grill, making sure they're not touching each other so they cook evenly. Grill for 10 to 12 minutes total, turning every 3 minutes to ensure all sides get beautifully charred and develop those distinctive grill marks. You should hear a satisfying sizzle when they hit the heat. The kofta are done when they're firm to the touch, nicely charred on the outside with some darker caramelised bits, and cooked through to the centre. If you're unsure, the internal temperature should reach 70°C when checked with a meat thermometer.
Step 6
During the last 2 minutes of cooking, this is when you'll create that stunning glossy finish. Using a pastry brush, generously coat the kofta with the pomegranate glaze, turning them to ensure every surface gets covered. The glaze will caramelise beautifully on the hot meat, creating a gorgeous sticky coating with incredible depth of flavour. Brush on a second coat in the final minute for extra impact. The sugars in the honey and pomegranate juice will darken and become wonderfully glossy, so don't worry if it looks quite dark, that's exactly what you want.
Step 7
Remove the kofta from the grill and let them rest on a warm serving platter for 3 to 4 minutes. This resting time is absolutely crucial as it allows the juices to redistribute throughout the meat, ensuring every bite is succulent and tender rather than dry. Whilst they rest, give them one final brush with any remaining glaze to amplify that shine and flavour.
Step 8
Arrange the rested kofta on your serving platter and scatter over the fresh pomegranate arils, which add beautiful jewel-like pops of colour and refreshing bursts of tartness that cut through the rich lamb. Tear over some fresh mint leaves for that aromatic freshness, and finish with a light drizzle of your best extra virgin olive oil. Serve immediately whilst still warm, with flatbread, a crisp salad, or creamy yoghurt on the side. These are absolutely gorgeous enjoyed with family and friends, and any leftovers are brilliant tucked into wraps the next day.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Lamb
A slave girl slaughtered a dying sheep, and the Prophet ﷺ permitted eating it.
Garlic
And recall when you said, 'O Moses, we can never endure one kind of food. So call upon your Lord to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions.'
Ginger
And they will be given to drink a cup of wine whose mixture is of ginger, from a fountain within Paradise named Salsabil.
Onions
The Messenger of Allah ﷺ said: 'Whoever eats from these - the first time, he said garlic, then he said - garlic, onion, and leek, then let him not approach our Masjid.'
Pomegranate
And He is the One Who sends down rain from the sky—causing all kinds of plants to grow—producing green stalks from which We bring forth clustered grain. And from palm trees come clusters of dates hanging within reach. There are also gardens of grapevines, olives, and pomegranates, similar in shape but dissimilar in taste. Look at their fruit as it yields and ripens! Indeed, in these are signs for people who believe.
Olives
Eat of its oil and use it (the olives), for indeed it is from a blessed tree.
Olive Oil
Eat olive oil and use it on your hair and skin, for it comes from a blessed tree.
Honey
And your Lord inspired the bees: 'Make ˹your˺ homes in the mountains, the trees, and in what people construct, and feed from ˹the flower of˺ any fruit ˹you please˺ and follow the ways your Lord has made easy for you.' From their bellies comes forth liquid of varying colours, in which there is healing for people. Surely in this is a sign for those who reflect.
Water
The water of Zamzam is for whatever it is drunk for.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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