Grilled Lamb Koftas
Heat up the grill! Our Middle Eastern-inspired Grilled Lamb Koftas are flavor-packed spiced lamb kebabs that you can wrap up in some homemade naan, serve over rice, or just dip in our spiced yogurt sauce for a new and delightful way to enjoy ground lamb.
There’s nothing like that hint of warmer weather in the air to get us excited to turn on the grill! Our latest recipe is one that my husband is so excited about, our take on Grilled Lamb Koftas! They are so flavorful and versatile in how they’re served, and are a great way to introduce some Middle Eastern flavor to your grilling rotation!
What are Koftas?
“Kofta” in Persian means “ground” or “pounded” meat (typically lamb) that is usually formed into balls or elongated shapes, well-spiced, and then grilled, baked, or fried. It is often served with naan, a yogurt sauce, and/or over rice. Versions of kofta are found mostly in Middle Eastern and Mediterranean cuisines, but also in some Asian and North African cuisines as well.
Ingredients Needed
- Ground Lamb: This is the classic meat for a kofta, but you could also use very lean ground beef, or a combination of the two.
- Panko Bread Crumbs: This is our go-to breadcrumb choice, but you can also use a fine ground one.
- Garlic, Onion, and Oil: A saute of it all at low heat to carmalize a bit and bring out a touch of sweetness in the onion adds so much flavor to the koftas!
- Spices: Coriander, cinnamon, allspice, ginger, cumin, salt, pepper, and paprika. All the necessary spices to create the classic kofta flavors (and some to add to the yogurt)!
- Greek Yogurt, lemon juice, garlic powder: For the tangy, acidic yogurt dipping sauce!
Easy to Make
Yogurt Sauce
This spiced yogurt sauce is tangy and flavorful, and so complementary to the flavors of the lamb. Use it as a dipping sauce, or slather it on some naan before you add the koftas!
Tzatziki
We love this spiced yogurt sauce with the Grilled Lamb Koftas, but our Easy Homemade Tzatziki is also a delicious sauce choice!
Prep the Lamb
It may seem like a lot of spices, but trust us, that’s what you want / should come to expect with well-seasoned koftas! A generous mixture of Middle Eastern-inspired spices plus some breadcrumbs and sauteed garlic and onion.
Mix and Shape
Once the lamb and all of the spices are well mixed, it’s time to shape! We use metal skewers for these Grilled Lamb Kofta kebabs, but you can also use wooden (just be sure to soak them first!).
Shaping Tips
For this recipe, we like to make larger koftas and split the 1 lb of lamb into 6 skewers. To get the most accurate amounts, a kitchen scale will come in handy.
Grill
Once skewered, it’s time to add these bad boys to the grill! Get that grill hot and grill on high for about 10 minutes. Just until they reach about 158-160 degrees F.
Done! Grilled Lamb Koftas. Juicy, flavorful, and ready for eating as a kebab or wrapping up in some of our Garlic Naan, Homemade Tabbouleh (tabouli), or on a bed of rice!
You Also Might Like
- Cornell Chicken
- Mom’s Swedish Meatballs
- Asian Grilled Chicken
- Grilled Boneless Pork Chops
- Grilled Cilantro Lime Chicken
- Garlic Naan From Scratch
- Easy Homemade Tzatziki
- Grilled Romaine
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Grilled Lamb Kofta
Equipment
- kitchen scale optional
Ingredients
- 1 lb ground lamb 454 g
- 1/4 cup panko breadcrumbs 21 g
- 2 teaspoons olive oil
- 3 cloves garlic minced
- 1/2 white onion minced, about 1/2 cup
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon all spice
- 1 teaspoon kosher salt
- 1/2 teaspoon black ground pepper
Yogurt Sauce
- 1 cup Greek yogurt 146 g
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1 tablespoon lemon juice
- fresh cilantro chopped or minced for garnish
Instructions
- Make Yogurt Sauce: Add all of the ingredients for the yogurt sauce (yogurt, cumin, coriander, garlic powder, salt, and lemon juice) into a small bowl and mix well. Set aside.
- Saute Onion and Garlic: Heat a small saute pan over medium heat and add olive oil. Add onion and garlic and turn the heat down to medium low. Saute for 4-5 minutes, stirring often, until onions are translucent and begin to caramelize.
- Season Lamb: Add the spices for lamb into a small bowl (cumin, coriander, paprika, cinnamon, ginger, all spice, salt, and pepper) and mix well. Add ground lamb, panko bread crumbs, onion to a large bowl. Mix well so the breadcrumbs and onion are well mixed. Sprinkle half of the spice mixture and mix well with your hands. Add the rest of the spice mixture and mix well again.
- Preheat Grill: Preheat the grill on high. Scrape down and clean grates.
- Shape Koftas: With slightly damp hands, separate the lamb mixture into 6 evenly sized portions. Gently shape each into a log shape. Clean hands and then gently skewer each log with the metal skewer. (This is where a kitchen scale can be helpful by weighing the total mixture and dividing by 6)
- Grill: Place koftas on grill but not directly over the flame for indirect heat. Grill for 2 minutes and then turn slightly. Grill this side for another 2 minutes and slightly turn again. Repeat for all sides (about 4-5 turns) for a total of 8-10 minutes. Internal temperature of the lamb should read at least 158℉ when lamb comes off the grill as the lamb will finish cooking (carryover cooking) when removed and will raise temp up to 160℉.
