Spicy Camel Kofta with Toasted Cumin and Fresh Herbs

Juicy, aromatic camel kofta bursting with warm spices, fresh cilantro, and a kick of chili. Grilled or pan-fried to perfection, these tender meatballs are smoky, savory, and absolutely craveable. Serve with flatbread, yogurt sauce, and a crisp salad for a stunning Middle Eastern feast.

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes

Ingredients

  • 1 lb (450g) ground camel meat
  • 1 small yellow onion, very finely minced or grated
  • 4 garlic cloves, minced
  • ½ cup fresh cilantro, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (adjust to taste)
  • ½ tsp ground black pepper
  • 1 tsp sea salt
  • 2 tbsp olive oil (for cooking)
  • 1 fresh lemon, cut into wedges (for serving)

Instructions

  1. Grate or very finely mince 1 small yellow onion. Place it in a clean kitchen towel and squeeze hard over the sink to remove excess moisture — this keeps the kofta from being soggy.
  2. Mince 4 garlic cloves, finely chop ½ cup fresh cilantro, and finely chop ¼ cup fresh parsley.
  3. In a large bowl, combine 1 lb ground camel meat, the squeezed onion, minced garlic, cilantro, parsley, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, ½ tsp cayenne pepper, ½ tsp ground black pepper, and 1 tsp sea salt. Mix gently but thoroughly with your hands until everything is evenly distributed — don't overmix or the kofta will be tough.
  4. Divide the mixture into 8 equal portions. Roll each portion into an egg shape, then mold it around a flat metal skewer (or shape into oblong patties if cooking in a pan). The kofta should be about 1 inch thick and 4–5 inches long.
  5. Heat 2 tbsp olive oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering.
  6. Place the kofta in the pan (or on a preheated grill) and cook undisturbed for 4 minutes until a deep golden crust forms on the bottom.
  7. Flip the kofta and cook for another 3–4 minutes until charred and cooked through (internal temp 160°F/71°C).
  8. While the kofta finish cooking, cut 1 fresh lemon into wedges.
  9. Transfer the kofta to a serving platter and let rest for 2 minutes. Serve hot with lemon wedges for squeezing over the top.