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:
Skewers – smoothish (pictured) or flat and dimpled
Non skewered – balls, football shaped, short cylinders, long cylinders
So unleash the creative demon within! 😈
Best way to cook lamb koftas
Grill over charcoal – the ultimate and traditional way! The extra smokey flavour is sooooo good;
BBQ – next best, and the way I usually cook them for gatherings;
Stove – the way I cook them most of the time; and
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:
Flatbreads – to make wraps (try these easy no-yeast homemade flatbreads)
Simple Lemon Yogurt Sauce (included in recipe)
Hummus – extra / alternative sauce option
A colourful minted red cabbage salad which is a refreshing contrast and adds great crunch
A couple of alternative salad options for wraps:
Shredded lettuce or other leafy greens, tomato slices and onion (the easy option)
Tabbouleh – see recipe in the notes of this Doner Kebab recipe
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)
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:
Middle Eastern Lentil Rice Pilaf (Mejadra – one of my personal favourites!)
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
- 3/4 tsp cayenne pepper (this is a bit spicy, reduce to taste or leave out)
- 1 tsp cooking / kosher 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! 😂)
Gabrielle says
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!
Nisha says
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?
Nagi says
Hi Nisha, you could use chicken but I really prefer lamb or beef for the flavour – N x
Darren says
Hi I noticed in the video you have mentioned to refrigerate the lamb kofta , How long can I refrigerate?
Margo says
Hi Nagi 🙂
Would it be possible to freeze these?
I would be using fresh lamb mince.
Just thinking ahead for Christmas holidays and something quick to cook for dinner!
Nagi says
Hi Darren, I would refrigerate up to 2-3 days. N x
danny orlando says
Made tonight and they were delicious. Reading the recipe, I loved the nut and veggie mix which made the ball tender as I thought it would. I did remove the cumin and used allspice instead; just a personal preference. I served with mint sauce and homemade flat bread. Excellent.
Dee says
Tried this Kofta along with the dip … amazing stuff … awesome recipe… love it … yummy!!!👍🏻👍🏻
Heather says
I love to serve these with your Tzaziki / cucumber yoghurt dip recipe and always add crumbled feta cheese to the salad… mmmmm!
Sarah says
Fantastic recipe! I normally use a different lamb kofta recipe but thought I’d give this one a go for something different. So glad I did, so tasty! A hit with all the family!
Ruth Walters says
Another wonderful recipe. So good that I shared our extra Koftas, flat bread and topping with a neighbor. I did use a high quality ground beef instead of lamb (lamb is so expensive here).
I keep finding great recipes on your web site and telling friends to check it out.
Nury says
My kofta came out delicious every enjoyed thank you very much! Definitely I Will make it again.
Nagi says
I’m so glad you enjoyed them Nury! N x
Margo says
Hi, unfortunately I can’t find panko, would it affect much if I use just normal breadcrumbs
Peta Pinchen says
Another wonderful recipe.
Nagi says
Thanks so much Peta! N x
Carrie says
I’m planning on making this for a dinner with friends tomorrow night! What do you think would be the prep I could do ahead of time for the lamb? Would it be ok to mix it 24 hours in advance?
Nagi says
Hi Carrie – you can definitely make the koftas ahead of time and leave them in the fridge. I’ve done this many times! N x
Penny Beck says
I made this recipe with beef rather than lamb mince. Was super easy to make and absolutely delicious served with flatbread, salad and hummus
Ida York says
Fantastic! No need for take out when it tastes this good at home. 🙂 Served with the easy sliced up veggies and lettuce option and I also added some pickled turnips, beets and hummus. My husband is so spoiled. (ok, it goes both ways.) Thanks again, Nagi!
Nagi says
Excellent to hear Ida – sounds perfect! N x
Kieran says
Hi Nagi,
This looks amazing but I was just wondering whether I could substitute the fresh coriander for anything else? or if leaving it out would mess it up?
My partner and I are both “THOSE” people who can’t handle it. The ground coriander is fine as i’ve used that in curries before without issue – it’s just the fresh tastes like soap and misery to us!
Cheers
Nagi says
Hi Kieran – understandable! I’d just leave it out, it will be fabulous anyway! N x
Helen says
These are so tasty – they smelled amazing whilst they were cooking and tasted so nice! I made these along with the yogurt and your flat bread recipe – it was all a huge success – all the family devoured it all – can not wait to make it all again – it’s very rare i manage to make a meal that both children and my husband all like – but they all loved this!!! Thankyou for sharing
Yvonne Crawley says
If cooking on bbq how do you baste?
Nagi says
Hi Yvonne, this one is perfect for the BBQ – no basting required here as there’s no sauce. N x
Hj says
👌 (I have no words 😋)
kimberly a bemis says
Made this tonight, was delicious but am glad I used just 1/3 tsp of cayenne. Was just hot enough to tickle our taste buds but not set them on fire. Served with the yogurt sauce and sliced tomato and onion salad and sliced cucumbers. Also made the no yeast flatbread to go with the kofta.
Pali says
I the coriander and cumin whole seeds or ground please.
Nagi says
Hi Pali, they are ground here 🙂 N x
Pali says
Thank you.
Vincci says
I love this recipe! simple yet delicious!