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! 😂)
Omg! This was so delicious! Hubby loved it too. Will definitely be making this recipe again!
YESSSS!!!!
I love these Koftas. I meant to make some with less spices for the kids but I forgot and even they loved them (they are so picky!). Really quick to make and super tasty. Perfect with your hummus recipe too
Wahoo, that’s great Steph!!
I made it all – kofta, yogurt sauce, cabbage salad = absolutely delicious! Leftovers equally enjoyed. Thank you!
Wahoo! So glad you loved it Ruth!
Love these recipes. Making the koftas for the second time. Using tabouleh instead of the cabbage carrot salad (which was great too). Found some gluten free pitas and I think these are better than gyros (which no-one in Wisconsin makes very well). Thanks so much Nagi!
Just an update. I made these in a big batch to use a whole Costco lamb leg. I froze it in 2 inch balls. I roasted the balls and served like a gyro. They freeze wonderfully!!
Yes it’s great with tabbouleh!! I’m so glad you enjoyed them Carole!
Hi they look delicious-
Can I cook them beforehand and then reheat ?
I’m having a party with lots of guests and would be easier for me to make ahead ? Thanks in advance
Yes definitely Rozina! Just reheat in the microwave or low oven – N x
Very good, Nagi. I will make this recipe many times in the future. We have a Costco market here that sells Australian lamb. I grind it myself. Easy to prepare and delicious.
Now that’s dedication!
Love this recipe…made a kilo of beef and lamb. It was delicious!! Even the leftovers were yummy the next day!
Perfect Sheryll!
We are in love with these. You’ve really outdone yourself! I increased the garlic to three cloves and they turned out perfect.
Just cooked your Koftas.
Used beef and no skewers,just shaped like little footballs(Aussie ones).
So delicious!!
Our new rave favourite!!
Thankyou so much!!
Wahoo, that’s great to know Chris!
I just cooked this dish, delicious. Thanks Nagi for another great recipe
You’re so welcome Michelle!
Brilliant recipe. It would be a pleasure to feed my tribe this wonderful meal again any day. Five delicious stars!
Wahoo! That’s great to hear Miranda!
Very awesome. All parts of this recipe were excellent. Special shout out on the minted slaw, done with lemon/salt/oil. I’ve never tasted anything like it! Piquant, fresh, savory.
Thanks so much for the awesome feedback J!
I think you forgot to put the oil portion in the yogurt sauce in the recipe.it is on the video not the written recipe
Thanks Jenny – All fixed
Another outstanding dish! Nagi you are the best cook online. Your recipes with notes make cooking a pleasure, especially because you understand and promote flavours. Your recipes are never bland. I made the Koftas for dinner last night with the suggested red cabbage salad. I served it on whole wheat pitas. Soooooo Good! It’s a keeper in my tried and true file. Oh and congratulations. If you publish a book, I’ll be first in line to buy it!
Nagi, this recipe was incredible. The flavours were outstanding. We smoked the Koftas on a Traeger grill. Made the lemon yogurt sauce and the cole slaw recipes. The minced lamb was delicious. My husband had his kofta served in pita. I eat gf so served mine over spaghetti sauce. We will make this again…yummy.
Delicious! I used 1/4 cayenne pepper as i was also feeding the kids. The yoghurt sauce was awesome and there was enough for me to have with leftover bbq chook the next day. 👌
Please advise what Oven temperature I should use? 350? Will the skewers work in the oven ok?
Nagi in the video you add oil to the yoghurt dressing could you please tell me what sort of oil is used
This looks delicious, and I would like to save it on Pinterest, but I get a message that pinning is not allowed on this domain. What happened?
*huge smile* This lies entirely in my territory ! Have made them practically thus at least a few rimes a month for fifty years ! Of all styles of cooking methinks Middle Eastern suits me and mine the most . . . not just the most elegant tastes ever achieved in the world thru’ the ages, but being the most healthy cuisine to boot ! And most of the dishes are actually meant to be eaten at healthy room temperature . . . thus so good to take on picnics and sailing forays . . . .