Huda's Goat Kofta with Harissa Yogurt

Huda's Goat Kofta with Harissa Yogurt

North African · Halal · Bold Flavor

Goat Kofta
with Harissa Yogurt

Halal free-range ground goat seasoned with a North African spice blend — cumin, coriander, cinnamon, and fresh herbs — grilled until charred outside and juicy within. Served with a cooling harissa yogurt that makes every bite extraordinary.

Chill30 min
Cook12 min
Total~50 min
Serves3–4
DifficultyEasy

360
Cal / serving

38g
Protein

Lean
Free-range goat

Halal
Thomas Farms

Ground goat is fundamentally different from ground beef or lamb — it has a cleaner, more distinctly savory flavor with less of the fat-forward richness of the others. It's naturally lean, which means it works brilliantly in kofta when paired with aromatics and a balanced spice blend that adds moisture and complexity. The North African spice combination here — cumin, coriander, cinnamon, paprika, and fresh cilantro — has evolved specifically to work with goat meat across centuries of cooking in the Maghreb and Middle East.

We use Thomas Farms halal free-range ground goat — the free-range raising produces noticeably cleaner, deeper flavor than conventional goat. The 16oz pack is enough for 8 generous skewers, serving 3–4 as a main course with flatbread and sauce.

Goat vs lamb kofta — what's different: Goat is leaner and has a cleaner, slightly more assertive flavor than lamb. The spice blend here uses slightly more warming spices — cinnamon, allspice — than a typical lamb kofta to complement goat's natural flavor rather than mask it. The texture of grilled goat kofta is slightly firmer than lamb — equally delicious, just different.

What each spice does

CuminEarthy backbone — the foundational kofta spice across the Middle East and North Africa
CorianderBright, citrusy warmth that lifts the assertive flavor of the goat
CinnamonSweet warmth — the key note that defines North African kofta character
Smoked paprikaDepth and color — enhances the char and adds a subtle smokiness
AllspiceComplex, clove-like warmth — an authentic kofta note throughout the Levant
CayenneBackground heat — start with ¼ tsp and adjust upward on future batches

Ingredients

For the goat kofta

  • 16 oz packThomas Farms halal free-range ground goat
  • 1 smallOnion, grated and squeezed dry
  • 3 clovesGarlic, finely grated
  • 3 tbspFresh cilantro, finely chopped
  • 2 tbspFresh parsley, finely chopped
  • 1½ tspGround cumin
  • 1 tspGround coriander
  • ½ tspGround cinnamon
  • ½ tspSmoked paprika
  • ¼ tspGround allspice
  • ¼ tspCayenne pepper
  • 1 tspSalt
  • ½ tspBlack pepper

Squeeze the onion completely dry: Grated onion holds a surprising amount of water. Wring it firmly in a clean kitchen towel before adding to the mix — excess moisture is the primary reason kofta falls off the skewer during grilling.

Harissa yogurt sauce

  • ¾ cupFull-fat Greek yogurt
  • 1–2 tbspHarissa paste (adjust to taste)
  • 1 cloveGarlic, finely grated
  • 1 tbspFresh lemon juice
  • 1 tbspOlive oil
  • ½ tspSalt
  • 1 tbspFresh mint or cilantro, chopped

Harissa heat varies enormously by brand: Start with 1 tbsp and taste before adding more. The sauce should feel pleasantly spiced — the cooling yogurt will temper the heat when served together, so you can afford to be a little bold.

Chill time is essential: Cold goat fat holds the kofta on the skewer over high heat. Do not skip the 30-minute refrigeration step — warm kofta mixture will slide off before a crust can form.

Instructions

Phase 1 — Mix and chill

  1. 1

    Make the harissa yogurt first

    Combine yogurt, harissa, grated garlic, lemon juice, olive oil, salt, and fresh herbs. Stir until smooth. Refrigerate — the flavors meld and deepen noticeably after even 20 minutes. Taste and adjust harissa for heat level before refrigerating.

  2. 2

    Mix the kofta

    In a large bowl, combine ground goat, squeezed-dry grated onion, garlic, cilantro, parsley, and all spices. Mix firmly with your hands until completely uniform and cohesive. The mixture should feel slightly sticky and hold together when pressed. Taste a tiny pinch raw — adjust salt and spices now before shaping.

  3. 3

    Shape onto skewers and refrigerate

    Divide into 8 equal portions. Press each firmly around a flat metal skewer (or a wooden skewer soaked in water 30 minutes) into a sausage shape 5–6 inches long. Place on a tray, cover, and refrigerate for 30 minutes. The cold fat is what anchors the kofta to the skewer — this step is not negotiable.

Phase 2 — Grill

  1. 4

    Grill over medium-high heat

    Preheat the grill to medium-high and oil the grates well. Place kofta skewers on the grill and do not move them for the first 3 minutes — the crust needs to set before you turn them. Turn carefully every 3–4 minutes until evenly charred on all sides. Total cook time 10–12 minutes to an internal temperature of 165°F (74°C).

  2. 5

    Rest briefly and serve

    Rest 3–4 minutes on the tray. Serve on warm flatbread with harissa yogurt spread generously underneath, then a drizzle more on top. Finish with fresh herbs, sliced cucumber, tomato, and a firm squeeze of fresh lemon.

No grill? Cast iron or broiler both work: In a ridged cast-iron pan over medium-high — 3–4 minutes per side, same char. Or broil on a rack 4 inches from the element, 4–5 minutes per side. Both produce excellent kofta with the same exterior crust.

Serving suggestions

Warm pita or flatbread Couscous Fattoush or tabbouleh Hummus alongside Preserved lemon Sliced cucumber and tomato

Variations

🌿 Chermoula sauce

Replace harissa yogurt with chermoula — a Moroccan herb sauce of cilantro, parsley, cumin, lemon, and olive oil. Brighter and more herbaceous.

🍳 Pan-fried patties

Skip the skewers. Shape into oval patties and pan-fry in cast iron for 3–4 minutes per side. Same spices, different form factor — great for sandwiches.

🍋 Preserved lemon

Add 1 tbsp finely chopped preserved lemon rind to the kofta mixture. Adds an intensely North African, deeply lemony depth to every bite.

🌶️ Double harissa

Mix 1 tbsp harissa directly into the goat mixture before shaping. Spiced on the inside and sauced on the outside — for serious heat lovers.

🍅 Kofta in tomato sauce

Shape into short cylinders without skewers and simmer in a spiced tomato sauce for 20 minutes. Serve over couscous — the braised version.

🥗 Kofta bowl

Serve over couscous with roasted cherry tomatoes, cucumber, crumbled feta, and a harissa yogurt drizzle. No flatbread needed.

Storage

Cooked kofta

Keeps 4 days refrigerated. Reheat in a hot skillet for 2 minutes per side — the crust comes back well.

Freeze raw

Freeze shaped kofta on the skewer on a tray, then bag. Cook from frozen — add 4–5 extra minutes total.

Harissa yogurt

Keeps 5 days refrigerated. Stir before serving. Excellent as a dip for vegetables or spread for sandwiches.

Nutrition (per serving, approx.)

360
Calories
38g
Protein
8g
Carbs
18g
Fat
2g
Fiber

* Estimates per serving (2 skewers) based on 4 servings without flatbread. Add approximately 150 calories per pita.

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