These Lamb Koftas are a long standing personal favourite Middle Eastern recipe! Made with lamb mince (ground lamb) and a hefty dose of spices, the smell when this is cooking is intoxicating!
You’ll be surprised how many of the spices you already have for this Lamb Koftas recipe – they’re pantry standards. Stuff these in warm pita breads with a fresh Cabbage, Carrot & Mint Salad and a side of Pilaf with Dried Nuts and Fruit or Mejadra (Spice Lentil Rice) to create your own Middle Eastern banquet.
Lamb Kofta recipe
Middle Eastern food is one of my favourite cuisines because I’m all about big flavours, and the heavy spice flavouring of Middle Eastern dishes like these Koftas, Chicken Shawarma, Lamb Shawarma and Doner Kerbabs really hits my sweet spot!
The other reason is because most of the spices are pantry staples. It always surprises me when I read a Middle Eastern recipe and realise that I have everything I need to make it (other than fresh produce).
Spices like cumin, coriander, cinnamon and paprika which are used in other popular cuisines such as Mexican food (which also makes a regular appearance around these parts).
And of course cinnamon, a baking staple – Apple Cake, Churros, Muffins, Oatmeal Raisin cookies. I am never without cinnamon!
It’s the combination of spices used in Middle Eastern cooking that makes it taste and smell so exotic – and these Lamb Koftas are no exception!
Cinnamon is the secret ingredient in Lamb Koftas that’s so distinctly Middle Eastern and makes these intoxicating!
What are lamb koftas?
Koftas refers to a dish made with spiced ground meat (mince). Sometimes it’s made on skewers (this recipe) though they do also come in non skewered form, often shaped like a torpedo / football.
Typically, they are stuffed inside flatbreads with fresh salad or pickled vegetables and sauces, though they can be served over rice with fresh sides.
Where do lamb koftas come from?
No one country can declare themselves to be the creator of lamb koftas! But they’re typically associated with the Middle East and Mediterranean countries like Turkey, especially because they’re made with lamb which is a common protein associated with the food of that region.
What goes in lamb koftas
Here’s what you need. How many of these spices do you already have?? 🙂
(PS I realise panko breadcrumbs are totally non-Middle Eastern, but they are so much better than normal breadcrumbs, being that they’re larger fluffier pieces = softer koftas!)
(PPS While these are lamb koftas, this recipe works equally well with beef!)
How to make lamb koftas
Just toss everything into the bowl, mix it up then thread onto skewers. I even grate the onion straight into the bowl. And there’s just no avoiding getting your hands dirty to make sure the spices are well mixed throughout the meat. It’s half the fun!
These can be made ahead and refrigerated or frozen, making them ideal for getting ahead for busy midweek meals or big gatherings!
Remember: skewers are optional! Also, there are plenty of shape options:
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Skewers – smoothish (pictured) or flat and dimpled
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Non skewered – balls, football shaped, short cylinders, long cylinders
So unleash the creative demon within! 😈
Best way to cook lamb koftas
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Grill over charcoal – the ultimate and traditional way! The extra smokey flavour is sooooo good;
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BBQ – next best, and the way I usually cook them for gatherings;
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Stove – the way I cook them most of the time; and
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Broiler/grill – a fall back option, though you don’t get quite as good browning on the surface.
Yogurt Sauce for lamb koftas
The heavy spicing and rich flavour of lamb makes the koftas a perfect candidate for a tangy-yet-creamy Lemon Garlic Yogurt Sauce. Sometimes I like to add a dollop of Tahini which adds another layer of richness.
And if I’m serving these at a gathering, I’ll usually add Hummus as another sauce option.
What to serve with Lamb Koftas
The most common way koftas are served are as wraps. This is how I serve it:
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Flatbreads – to make wraps (try these easy no-yeast homemade flatbreads)
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Simple Lemon Yogurt Sauce (included in recipe)
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Hummus – extra / alternative sauce option
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A colourful minted red cabbage salad which is a refreshing contrast and adds great crunch
A couple of alternative salad options for wraps:
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Shredded lettuce or other leafy greens, tomato slices and onion (the easy option)
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Tabbouleh – see recipe in the notes of this Doner Kebab recipe
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This Middle Eastern Chickpea, Tomato and Cucumber Salad would also pair beautifully, though I’d skip the spiced chickpeas (make sure you dice the veg small enough to stuff inside)
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A big fat Greek Salad – different cuisine I know, but this is right at home alongside the strong flavours in these Koftas and I love stuffing them in the pita bread! (Again, make sure the veg is chopped smaller)
The other option is to serve it with a rice pilaf side instead of (or in addition to) pita bread. Here are some pilaf recipes that will pair beautifully with these Lamb Koftas:
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Middle Eastern Lentil Rice Pilaf (Mejadra – one of my personal favourites!)
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Red Rice – albeit Mexican, the flavour is on theme with Middle Eastern food
These lamb koftas first made an appearance on my website way back in 2014 when I first started this blog. Patience has never been my greatest virtue, so I did all my favourite recipes right out of the gate. And finally, I’m starting to trawl through them and create videos along with new photos – because I’ve come a long way in both fields since then! 😂
It’s a great recipe for entertaining because you can prepare everything in advance then just throw the koftas on the BBQ when your guests arrive. Pile it all onto a platter and let your guests help themselves! I’ve made this for my friends on many occasions – here’s a typical Arabian Feast menu they’re very familiar with, and I don’t think anyone’s getting bored of it….. – Nagi xx
Watch how to make it
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Lamb Koftas with Yoghurt Dressing
Ingredients
Koftas
- 1 lb / 500 g lamb mince (ground lamb)
- 1/2 onion , grated
- 1/4 cup breadcrumbs , preferably panko
- 2 cloves garlic , crushed
- 2 tbsp chopped fresh coriander
Kofta Spices
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp paprika
- 1.5 tsp ground cinnamon
- 1 tsp cayenne pepper (this is a bit spicy, reduce to taste or leave out)
- 1 1/2 tsp salt
- 1/2 black pepper
Yoghurt Sauce
- 1 cup yogurt , Greek or other thick plain
- 1 tbsp extra virgin olive oil
- 1 clove garlic , crushed
- 1 tsp cumin
- 1 tbsp lemon juice
- 1/4 tsp salt and pepper , each
To Serve
- 8 skewers (Note 1)
- 8 flatbreads (small) or 4 large, warmed (homemade or bought, Note 2)
- Shredded Red Cabbage, Carrot and Mint Salad (Note 3)
- OR shredded lettuce, tomato and onion slices (Note 3)
Instructions
- Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
- Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.
- With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).
Cooking:
- Stove: Preheat 1/2 tbsp oil in a large skillet over medium high heat. Cook in batches for 5 minutes in total, turning to brown evenly all over.
- BBQ: BBQ on medium high for about 6 minutes, rotating to brown all over.
- Broiler/oven grill: preheat and cook koftas 30cm/10" from heat source for 12 minutes, rotating as needed until lightly browned (you won't get as good a browning as stove/BBQ).
Serving:
- Do a DIY spread - pile everything onto a platter a make everyone serve themselves.
- Get a flatbread, smear with Yogurt Sauce, top with Red Cabbage Mint Salad (more options Note 3) then Kofta, drizzle over more Yoghurt Sauce. Devour and be happy!
Recipe Notes:
- Shredded iceberg lettuce (or just handfuls of leafy greens) with slices of tomato and onion (like the way Doner Kebabs are made), some fresh coriander/cilantro, parsley or mint would also be lovely
- Tabbouleh - see recipe in Doner Kebab recipe
- This seasoned Middle Eastern Lentil Rice Pilaf (Mejadra) is super tasty and would go perfectly to serve on the side / stuffing inside the pitas
- Middle Eastern Chickpea Salad with Cucumber and Tomato (skip the chickpeas if you want) - great juicy crunch factor
- Hummus instead of / in addition to yogurt sauce
- Add a side of juicy marinated BBQ Vegetables (or road them!) - extra amazing to stuff into pitas with the koftas
Nutrition Information:
Lamb koftas recipe first published November 2014. Updated September 2019 with brand new photos, complete rewrite, slight recipe improvements, brand new video and most importantly, Life of Dozer section added!
Life of Dozer
He knows full well he is not allowed on the white leather couch…. always pushing the boundaries!!!
(PS This is at my mother’s house, and she is going to be peeeeeeeved when she sees this photo! 😂)
Made these so many times and will make them many more. Absolutely delicious and one of my favourite meals I make for dinner. I also pair it with the flatbread and cabbage salad on the page. YUM
I made the koftas for some friends including two Persians. They said they were the best they had ever tasted – even better than their mother made.
Unreal!!! Made them for a family BBq today and oo the compliments did not stop!! ❤️❤️
That’s great Diane!! N x
These were great! I served them with your Greek marinated chickpea salad and your Greek lemon rice. I also added fresh mint to the lemon garlic sauce. I have quite a few kofta’s left over, I was wondering If i can freeze them after being cooked. Assuming yes but thought I’d ask! Love your website! Thanks!!
Delicious recipe – served with your flatbreads and yoghurt dressingv
My second time serving for dinner…NEVER disappoints!
Family fav!
Dozer looks good on the couch!
I absolutely LOVE this recipe!!! I have to make most of my meals from scratch due to allergies. I am allergic to garlic so I had to leave that out. This is the first time I’ve made my own garlic free koftas and they turned out amazing! Thank you for this wonderful recipe. I will definitely be making these again. It did take me much longer than 30 minutes to make them start to finish, however, it was worth every minute.
Great recipes please keep them coming.
Everything we have made using your recipes has been delicious!
You’re our go to for online recipes.
Thankyou!!
Made these on Wednesday, they where the best I’ve ever made.
Hade some leftover so I added some peas and cooked potatoes and made samosas.
Very versatile recipe.
I’ll use this as my “go to”.
Cheers
Food looks amazing
Just doing a shopping list to try a few of your delicious meals thank you for sharing
Hi Nagi! Thanks for the recipe. Got a great result as always.
Just a small note: Turkey is not a mediterranean country as many ppl think. But can understand, it seems so when you look at the map.
Sorry i meant middle east. It is mediterrenean, you are right!
There are a lot of Egyptian Jews living in Turkey
I’ve made this and everyone lover it. I also added ground cardamom as suggested by another recipe. Other than that, OMG! Killed it. I’ve used ground chicken and ground beef/pork as that’s what I had and preference is chicken. Much more moist. But all was flavourful. Thanks
Did you follow the recipe exactly even when using ground chicken?
Amazing simple recipe! So tasty and fresh. Perfect for a summers evening! Nagi, we love your recipes! All our weekly recipes come from your website!
Hi Nagi,
Your recipes are amazing. I’ve made heaps of them, but now my husband and I are doing a low carb/keto style diet and I was wondering could I leave out the breadcrumbs
Thank you
I dare say you could leave it out. That’s what I would do
Would rate this a 6 star recipe if I could!
We’ve made this twice with lamb and beef and this has converted even non-lamb eaters! Everyone has asked for the recipe.
You really hit it out of the park with this one, Nagi!
So simple and amazing! Because I have a deep dislike for cilantro I used a combination of mint and parsley- perfect! For those who are gluten free Ian’s gluten free panko is a must-try (and worked well here!)
I made these over a charcoal BBQ and it was amazing! My guests couldn’t stop raving about them. This website is life changing 😂
I have literally never left a review before but I had to because this recipe deserves more than 5 stars!! So good!!! I added a little extra garlic (because always) but other than that did it exactly as written (which I never do). Amazing!
Hi Nagi,
I’m planning to make the 7 course arabic meal for Christmas dinner. Could you please tell me whether it looks good if I substitute chicken to make lamb kofta?
Hi Nisha, you could use chicken but I really prefer lamb or beef for the flavour – N x