Kebab, kabob, kofta – whatever you call this, it’s fragrant, it’s exotic, and it’s fantastic for midweek because it’s something different but so easy and fast to make. And perfect for summer grilling! These Lamb Kofta Kebabs are adapted from a recipe by Efendy, a popular Turkish restaurant in Balmain, Sydney.
Serve these with store bought or homemade Flatbreads and a side of Pilaf or a spiced Middle Eastern Lentil Rice would be wonderfully on theme!
Turkish Lamb Kofta Kebabs
I was watching the latest Food Safari series called Fire the other night which showcases food from around the world cooked over charcoals and in wood fired ovens. I have neither a charcoal grill nor a wood fired pizza oven, but when I saw these Turkish lamb kofta kebabs, I knew straight away that these would be still be fabulous made on the stove or on an ordinary gas BBQ.
I’m really fond of my Middle Eastern Kebabs, but they require more spices than these! So this easy recipe really appealed to me. They really did take 30 minutes to make, from start to finish.
A simple Turkish Spice Mix
The original lamb kofta kebab recipe is made using a combination of veal and lamb mince (ground meat) plus lamb fat. I don’t know about you, but I don’t even know where to get lamb fat here in Sydney!
So to make this midweek, I made a few alterations. I kept the spice mix the same – super simple, just pepper, cumin and red pepper flakes. But I added extra flavour by adding onion and garlic to compensate for the absence of lamb fat.
I know, I know, onion and garlic isn’t the same as lamb fat but they definitely do add extra flavour!!
The original lamb kofta kebab recipe calls for pistachio nuts too, which I included because I happened to have them in my pantry. Only because I visited a Middle Eastern grocery a few weeks before and got overly excited by how cheap the pistachios were!
They definitely add an extra layer of flavour and richness into the lamb kofta kebabs. But these are worth making even if you don’t have pistachios. Truly. – Nagi x
Serve this Lamb Kofta Kebab with…
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Yogurt Sauce (recipe below)
-
Flatbreads (homemade or store bought), shredded lettuce, tomato and onion slices
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And/or a pilaf – these will go very well with these Koftas:
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Middle Eastern Lentil Rice Pilaf (Mejadra – one of my personal favourites!)
And another Turkish street food favourite – Gozleme!
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Turkish Lamb Kofta Kebabs
Ingredients
Kebabs
- 1 lb / 500g lamb mince (ground lamb) (or substitute with beef)
- 1 small onion , grated or minced using a food processor - about 1/4 cup (white, brown or yellow) (Note 1)
- 1 garlic clove , minced
- 1/4 cup pistachio nuts , ground (Optional. I use my food processor) (Note 2)
- 1 1/2 tsp salt (table salt, not flakes, use 2 1/2 tsp if using kosher or sea salt flakes)
- 1 tsp black pepper
- 1 tbsp cumin powder
- 1 tbsp red pepper flakes
- 1 tbsp olive oil
Yoghurt Sauce
- 3/4 cup plain yoghurt (I use Greek)
- 1 tbsp lemon juice
- 1/2 garlic clove , minced
- Salt and pepper
To Serve
- Pita bread or lebanese flat bread , warmed
- Lettuce leaves of choice
- Sliced tomato
- Sliced red onion
Instructions
- Mix together Yoghurt Sauce ingredients and place in the refrigerator to allow the flavours to develop.
- Place the Kebab ingredients except the oil in a bowl and use your hands to just combine (don't over mix).
- Divide into 8 portions and mould onto skewers.
- Heat oil in a large skillet over medium high heat. Add skewers (I could fit all in, placing them in alternating directions) and cook for 8 minutes, turning to brown all sides.
- Meanwhile, slice tomatoes and red onion.
- Serve kebabs with pita bread, lettuce, tomatoes, red onion and yoghurt sauce on the side. Wedges of lemon are also a great accompaniment.
Recipe Notes:
Nutrition Information:
Life of Dozer
When yogurt got flung on his nose…
Shobana says
Made this receipe today, came out very well and super delicious thanx
Nagi says
Glad you enjoyed it Shobana!! Thanks for sharing your feedback 🙂 N x
Beenish says
This is incredible!!!! How I wish there was a video for this! Ah, we’ve been way too spoiled by you 😉
Nagi says
Just popped it on my video list! 🙂 I’ve been slowly working backwards and adding videos to all my old posts N x
Beenish says
Omg you’re awesome! Thank you so much! Can’t wait
Marlene says
Mr. Fussy approves, Nagi! Lots of flavor for so few ingredients. (Next time we’ll skip the skewers, as the kebabs didn’t stay on very well.) I added chopped fresh mint nd a bit of cumin t the yogurt sauce. Yum! Saving this to my Favorites–Main Dishes Pinterest board.
Nagi says
WHOOT! Glad he enjoyed this Marlene!! N xx
Jayne Knight says
I got all excited when I spotted the words Doner Kebab thinking finally I’ve found a recipe to make my own. But it wasn’t to be. Here in the UK the late night after pub grub Doner kebab meat is lamb and using chicken is chicken kebab meat.
I’m sure your chicken kebab tastes great as do all your recipes I’ve tried and I do like chicken a lot and I will try it but when it comes to a take away Doner kebab it’s got to be the lamb version.
Do you have a recipe somewhere amongst your recipe stash for a lamb Doner kebab?
Here’s hoping.
Hugs for Dozer xx
Hala Salman says
This was amazing. I grew up eating Kebab in the Middle East, so I know what I am talking about lol and this was legit!! Thank you for the great and easy recipe. I’ve tried other recipes on your website, and they’re always easy and super tasty!
Nagi says
BEST COMPLIMENT EVER!!!! 😂
Vicky says
I’ve been looking for my recipe for lamb kebabs and came across yours. The only difference is the chili powder and red pepper flakes. When these are grilling, the aroma is like that of a street carnival with many food vendors cooking up their specialties. So good. i make tzaziki sauce to go with it. Deelish, and I’ve got 4 lbs. of ground lamb in the freezer. Time to cook them up!
Lydia says
Where can I buy red pepper flakes in Australia . Can only find red chilli flakes. Is this what you mean?
Nagi says
Yes! That’s it 🙂 They are sold with different names 🙂 N x
Nagi says
WHOOT! So pleased you enjoyed these Vicky, thanks for letting me know! N xx
Stephen says
Hi Nagi
what kind of pistachio nuts do you use. i can get a choice of raw kernels or the roasted salted ones in the shells ?
Thanks again for your wonderfull website.
S
Nagi says
Hi Stephen! Either is fine but I usually use roasted ones 🙂
Phil says
Hi Nagi,
I was looking for a kofta Kebab and went straight to you,I was not disappointed, Again!
These were out the park the only difference i done was some mixed salad leaves,crème fresh and a splash of sriracha…Wow these should be illegal.. Truly addictive lol absolutely delicious!
Again Nagi… Thank you!
Phil from Scotland.
Nagi says
That’s so fantastic to hear Phil! Thank you for letting me know you enjoyed it! – N xx
Wendy Williams says
I have just discovered your blog and oh my I am addicted to it. Your recipes are so flavoursome. I would like to try these Koftas but I am not sure about the red pepper flakes, (are these hot). What is the difference between chilli flakes and red pepper flakes. I for one don’t like too much hot spice. I have used chilli flakes in the past and only use 1/4 of what is in recipes. So I am not sure with this recipe. I like the taste of chilli but not too hot. 😉
Nagi says
Hi Wendy! They are the same thing 🙂 If you are concerned about spiciness then feel free to cut it back! 1 tsp would be safe 🙂 N x
Vicky says
I’ve been making these for years, and they’re deelish. I use chili powder instead of chili flakes. The whole family loves these. I must admit I’m fearful of mounding onto skewers, so I form into patties. Besides, there’s 14 of us, and I find that to be a little nerve wracking. I might form into sausages next time without the skewers.
Nagi says
Patties is a great idea Vicky!! Easier than threading too 🙂 N x
plasterers bristol says
Never tried making these before, looks like a delicious recipe. Thanks for sharing.
Simon
Nagi says
Ooh, hope you try them Simon! These really are DELISH!
Margie says
Hi Nagi,
I made this tonight and it was a hit with everyone. This one is definitely a keeper. I have to say your blog had been a godsend. I had gotten pretty burnt out on cooking after 20+ years of marriage and really picky kids (seriously, one time I spent a lot of time cooking something (not from your blog) and when my younger son came to the table he looked at his plate, looked at me, and asked “is this poison?” He wasn’t joking.). So far everything I have cooked from you blog has not only gotten a big thumbs up from my husband, but my kids also like them, too. So really a great big THANK YOU for your blog – for allowing me to enjoy cooking again, and also being able to make something people want to eat.
Vicky says
When some of my grandchildren have that look on their face or that sound in their voice when asking what it is, I always ask them if I’ve ever poisoned them. LOL.
Nagi says
BA HA HA! I’m sorry I’m sorry, I should laugh, but…”is this poison?” is just TOO FUNNY!!!! Gosh, I am so glad your kids like the things you made from my blog and they don’t think you’re trying to poison them!!! 🙂
Beck says
So yummy and easy for a Sunday night dinner! I had Turkish Aleppo pepper flakes in the pantry so they were perfect in this dish; I made my own flatbread and this was just delicious. Perfectly seasoned meat, crunchy fresh salad and lemon garlic yoghurt – so simple and so seriously satisfying. Can’t wait to eat the leftovers! Loving your work Nagi!
Nagi says
WOO HOO! So glad you enjoyed it Beck, THANK YOU for letting me know! N x
Nguyet @ Taming of the Spoon says
OMG! This was so good. I made it for dinner tonight and my entire family loved it. I reduced the amount of red pepper flakes since I don’t like really hot foods and served the kebabs with some basmati rice. I couldn’t believe how quickly this came together. Using a food processor to finely mince the onions is a great suggestion and really cuts down on the prep time. Thank you for another great recipe!
Nagi says
Awww Nguyet! Thank you so much for trying it, I’m so glad you enjoyed it!!! ? N x
Christine | Mid-Life Croissant says
I’ve been craving lamb so badly lately. What is in lamb that my body is deficient in, I wonder? These sound great and thanks for simplifying cuz I wouldn’t know where to get lamb fat in Brooklyn either. You probably have to do a back door deal with the butcher.
Nagi says
Ever done a back door deal with a butcher??? ?
Marie @ Not Enough Cinnamon.com says
OMG Nagi I had no idea you lived in Sydney!! I lived there for 3 years and moved to Canada very recently. I have no words to express how much I adore Sydney. Reading your post and recipe brought me back there and made me instantly happy! I wish I had heard of this restaurant before leaving (I’m obsessed with middle-eastern food!) but thanks to you I’ll be able to bring it directly into my kitchen 🙂
Nagi says
It’s SO GOOD Marie!!!! I go there for brekki with my girlfriends too, they have this fab outdoor courtyard 🙂 I can’t imagine how COLD you are right now, I won’t tell you about how it’s 35 degrees, clear blue skies, hitting the beach every day…..that would just be CRUEL!!!!?
Marissa says
I’ve been wanting to make koftas for ages, but have never had a recipe that inspired me enough. You’ve fixed that!!! These look perfect…
Nagi says
Awww, thank you Marissa! N x
Eileen says
So good! And so fast! Lifesaver when I’m looking in the fridge with just a packet of mince. And everything from my pantry too. Keep up the great work.
Nagi says
Thank you Eileen!!!
Scotty says
Just made these, loved them, I could only manage two lol and I like me grub, just the right amount of chilli but next time I would cut back on the Cumin, I used flat-breads and they where delicious!
I could quite happily live off your recipes, well done much appreciated!
Cheers Nagi
Nagi says
Thanks so much for your wonderful feedback Scotty!!! I’m glad you thought it had the right amount of chilli! 🙂
Scotty says
Oh its 18:22 here just in case your wondering that I’ve just made these at 05:22, I’m keen but not that keen lol
Nagi says
I LOVE IT!!! ?
Vanessa Baggio says
Hi Nagi
We had these for dinner tonight. I had a tin of Pistachio Dukkah in the pantry so I threw that through the mixture too. Also made it with beef as that’s what I had in the fridge. They were absolutely delicious and very moist too. I served with thinly sliced red onion, coriander, our garden grown tomatoes, your yoghurt sauce AND your flatbread! Which we’ve made many times. The whole family loved it. Thanks for another winning recipe x
Nagi says
Oooh! You made this with my flatbread too??? I’m so glad you enjoyed this Vanessa! Dukkah is a fab addition 🙂 And I make this with beef too!!
Vanessa says
Yes I sure did – it’s a fab recipe which I’ve shared with my work friends and they love it too-I always double the recipe as 8 is not enough!