Spiced lamb mince pressed onto skewers and cooked hard and fast over direct charcoal heat. Ready in under 30 minutes, these lamb kofta kebabs are a straightforward way to bring a bit of the Mediterranean to your everyday BBQ. The balance of warming spices — cumin, coriander seeds, smoked paprika and a hint of cinnamon — works with the natural richness of the lamb, while fresh parsley and oregano add brightness to the mix.

Cooking over direct heat on a two-zone setup means you get a good sear on the outside, locking in juices and flavour, without overcooking the centre. An instant-read thermometer helps you keep an eye on the internal temperature, ensuring the kebabs are cooked through but still tender. It’s a recipe that rewards simple technique and quality ingredients, letting the character of the meat and spices do the talking.

This isn’t about fuss or flash. It’s about using the BBQ as a tool to cook clean, seasonal food that fits into your weeknight routine. These lamb koftas pair well with fresh salads, flatbreads, or a cooling yoghurt sauce — all easy accompaniments that keep the focus on straightforward, honest flavours.