Lamb Kofta

If you’re craving something bold, aromatic, and deeply satisfying, lamb kofta is the answer. These tender, spiced meat skewers are a staple across the Middle East and once you try them, you’ll understand why they’ve stood the test of time.

Made with ground lamb, fresh herbs, warm spices, and a touch of onion, lamb kofta is simple to prepare yet packed with flavor. Whether grilled, pan-fried, or baked, kofta delivers juicy bites with a perfectly charred exterior that pairs beautifully with flatbreads, yogurt sauces, and crisp salads.
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Not a fan of lamb?  Simply use ground beef, turkey or chicken.

What is lamb kofta?

Kofta refers to seasoned ground meat shaped into logs, patties, or meatballs. Lamb kofta is especially popular because lamb’s natural richness holds up well to bold spices like cumin and Aleppo chili flake.
Traditionally cooked on skewers over open flames, kofta can be adapted easily for home kitchens—no grill required.

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MIX ALL THE SPICES, THEN ADD THE LAMB & MIX GENTLY

WHY YOU'LL LOVE THIS RECIPE

Big flavor, minimal effort – simple ingredients, incredible taste

Juicy and tender – thanks to onion, herbs, and proper mixing

Versatile – serve as wraps, bowls, appetizers, or mains
Perfect for meal prep – reheats beautifully

SKEWERS ON THE GRIDDLE □

BEST SAUCES & SIDES FOR LAMB KOFTA

​Lamb kofta shines when paired with fresh, creamy, or crunchy sides. Try serving it with:

• My Herby Yogurt Sauce or tzatziki
• Warm pita or flatbread
• Cucumber and tomato salad
• Hummus or baba ghanoush
• Pickled onions or turnips

For a full meal, turn kofta into a wrap or serve it over rice with herbs and lemon.

HOT OFF THE GRILL & READY TO PLATE

TIPS FOR PERFECT KOFTA EVERY TIME

• Use lamb with some fat – lean lamb can dry out
• Grate the onion instead of chopping for better texture
• Chill before cooking if the mixture feels too soft
• Don’t press while cooking—let the kofta brown naturally

WHIP UP A QUICK YOGURT SAUCE TO SERVE WITH THE KOFTA

PREP AHEAD & STORE

• Make ahead: Shape kofta up to 24 hours in advance and refrigerate
• Freeze: Raw or cooked kofta freezes well for up to 3 months
• Reheat: Warm gently in a skillet or oven to keep them juicy

Lamb kofta is one of those dishes that feels both comforting and impressive. It’s rich without being heavy, spiced without being overwhelming, and endlessly adaptable to your favorite flavors and sides.
Whether you’re hosting a dinner party, planning a family meal, or just craving something deeply savory, lamb kofta deserves a spot in your regular rotation.
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Lamb Kofta
Makes 4 skewers

• 1 pound ground lamb
• 1 small onion (finely diced or grated )
• 2 tablespoons fresh herbs, like mint & parsley (chopped)  (or 2 teaspoons dried)
• 1 lemon or lime zest & juice,  (juice will be for sauce)
• 1 teaspoon ground cumin 
• 1 teaspoon garlic powder
• 1 teaspoon chilli flake (I like to use Aleppo chili flake)
• 1 teaspoon cinnamon
• 1 teaspoon sea salt 
• 1/1 teaspoon freshly ground pepper

• 4 skewers (soaked in water for about 20 minutes if skewers are wooden)

Herb Yogurt Sauce


1/2 cup plain greek yogurt
1/4 cup finely chopped Persian cucumber (or English or hothouse cucumber)
Juice of the lemon or lime from above
1/2 teaspoon cumin
1 tablespoon fresh herbs like mint or parsley, chopped (or 1 teaspoon dried)
Small pinch sea salt

Combine all yogurt sauce ingredients in a small bowl.  Mix well & let rest while the koftas cook.


For the Kofta

In a large bowl combine all ingredients except the lamb.

Gently mix in the lamb with a fork, then switch to your hands to form roughly into 4 patties.

Shape each patty into an oblong oval around the skewer, pressing it firmly around the skewer.

Place on a hot grill, griddle pan or indoor grill and allow to cook 3-4 minutes per side until cooked through.

You can also bake these at 400 degrees for 15-18 minutes until cooked through.

Serve over greens and rice with the zippy yogurt sauce drizzled over top