Lamb kofta kebabs are ground lamb mixed with grated onion, fresh parsley, garlic and warm spices, pressed onto skewers and grilled hot and fast. They take about 10 minutes on the fire. The lamb fat bastes the meat as it cooks, so the outside chars while the inside stays juicy. The hard part isn’t the flavor. It’s getting the meat to stay on the skewer, and that comes down to one step most recipes skip.
The 30-second answer
Mix 1½ lb (680 g) ground lamb with a grated and squeezed onion, garlic, parsley, mint, cumin, coriander, paprika, allspice and salt. Knead it for 2 to 3 minutes until it turns sticky, then chill 30 minutes. Press it onto flat skewers in 8 logs, and grill over medium-high heat for 8 to 10 minutes, turning every 2 minutes, until the center hits 160°F (71°C). Serve with a tahini-yogurt sauce, warm pita and a sharp salad.
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What is lamb kofta?
Kofta is ground meat mixed with onion, herbs and spices, then shaped into balls, patties or long logs. The word comes from the Persian kufta, “pounded.” Versions run from the Balkans to India, and the kofta family includes Turkish köfte, Lebanese kafta and Persian koobideh.
Kofta kebabs are the grilled version, pressed around a skewer. Lamb is the classic meat across Turkey, Lebanon and Egypt. Adana kebab, from southern Turkey, is the most famous lamb kofta of all. It’s made with hand-chopped lamb, red pepper flakes and plenty of fat, grilled over charcoal on wide iron skewers.
This recipe sits between the Lebanese and Turkish styles. It uses fresh parsley and mint, a warm spice blend, and ground lamb from any supermarket. No special equipment beyond skewers.
What kind of ground lamb is best for kofta?
Regular ground lamb, with around 20 to 25% fat. The USDA FoodData Central entry for raw ground lamb lists 23.4 g of fat per 100 g. That’s what makes kofta juicy. Most of it melts on the grill and bastes the meat as it drips.
Lean ground lamb, around 85/15, works but dries out faster. If that’s all you can find, add 2 tablespoons of olive oil to the mix and pull the kebabs off the grill right at 160°F. Would you rather grind it yourself? Boneless lamb shoulder is ideal. Cut it into cubes, freeze for 20 minutes, then pulse it in a food processor in small batches.
All lamb (this recipe)
Rich, a little gamey, very juicy. The spices here (cumin, allspice, mint) are chosen to soften that lamb flavor, not hide it.
Half lamb, half beef
Milder, and it firms up a bit more on the skewer. Good for people who find lamb too strong. For an all-beef version, see our beef kofta.
What spices go in lamb kofta?
Cumin, coriander, sweet paprika and allspice are the core, with a pinch of cinnamon and a little heat. Lamb has a strong flavor of its own, so it takes warm, earthy spices well. Allspice is the one people forget, and it’s what makes kofta taste like kofta rather than a spiced burger.
- Cumin and coriander: earthy and citrusy. They do most of the work.
- Allspice and cinnamon: warm and slightly sweet. Keep cinnamon to a pinch or it tastes like dessert.
- Sweet paprika and Aleppo pepper: color and gentle heat. Use ¼ tsp cayenne if you can’t find Aleppo.
- Fresh parsley and mint: they keep the mix bright. Dried mint works; use a third of the amount.
Want to check your seasoning before you shape everything? Fry a teaspoon of the mix in a small pan for a minute, taste, and adjust the salt. It saves you from eight bland kebabs.
Ingredients for lamb kofta kebabs (8 kebabs, serves 4)
Lamb Kofta Kebabs
Kofta
- 1½ lb (680 g) ground lamb, about 20% fat
- 1 small yellow onion, grated on a box grater (about ½ cup / 120 ml grated)
- 3 garlic cloves, finely grated
- ½ cup (15 g) flat-leaf parsley, very finely chopped
- 2 tbsp fresh mint, very finely chopped (or 2 tsp dried)
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- 1 tsp sweet paprika
- ½ tsp ground allspice
- ¼ tsp ground cinnamon
- 1 tsp Aleppo pepper or ¼ tsp cayenne
- 1¼ tsp fine salt
- ½ tsp black pepper
Tahini-yogurt sauce
- ½ cup (120 g) plain Greek yogurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- A pinch of salt, and 1 to 2 tbsp cold water to thin
To serve
- Warm pita or flatbread
- Sliced red onion tossed with sumac and parsley
- Tomatoes, cucumber and lemon wedges
You’ll also need
- 8 flat metal skewers, or 16 bamboo skewers soaked 30 minutes
- A box grater and a clean kitchen towel
How to make lamb kofta kebabs, step by step
1. Squeeze the onion (5 min)
- Grate the onion on the large holes of a box grater. Pile it into a clean kitchen towel and wring out as much juice as you can over the sink.
- You should lose 2 to 3 tablespoons of liquid. That water is what makes kofta slide off the skewer.
2. Mix and knead (5 min)
- Put the lamb, squeezed onion, garlic, parsley, mint, all the spices, salt and pepper in a large bowl.
- Knead it with your hand, squeezing the meat through your fingers, for 2 to 3 minutes. Stop when the mix looks tacky, pulls away from the bowl in strands and sticks to your palm.
3. Chill (30 min to overnight)
- Cover the bowl and refrigerate for at least 30 minutes. Cold fat is firm, so the meat shapes cleanly and holds on the skewer.
- Make the sauce while you wait: whisk the yogurt, tahini, lemon, garlic and salt, then thin with cold water until it pours.
4. Shape on the skewers (10 min)
- Wet your hands with cold water. Divide the mix into 8 equal portions, about 3 oz (85 g) each.
- Squeeze each portion around a skewer into a log about 6 inches (15 cm) long and 1 inch (2.5 cm) thick. Keep the thickness even from end to end.
- Pinch the ends firmly onto the skewer. Press shallow dents along the length with your fingers. They help the kebab cook evenly and hold its shape.
5. Grill (8–10 min)
- Heat a grill to medium-high, 425–450°F (220–230°C). Clean the grates and oil them well.
- Lay the skewers on the grates and leave them alone for 2 full minutes, until they release easily. Turn a quarter turn every 2 minutes.
- They’re done when they’re browned all over and an instant-read thermometer in the center reads 160°F (71°C). Rest 3 minutes before serving.
Watch it done (video)
RecipeTin Eats shapes and grills lamb koftas. Her version adds Greek flavors, but the shaping works the same way.
How do you keep kofta from falling off the skewer?
Knead the meat with the salt until it’s sticky, squeeze the onion dry, chill the mix, and use flat skewers. Each of those fixes a different cause. Skip one and the kebab may still hold. Skip two and it’ll likely end up in the coals.
- Flat skewers beat round ones. Meat spins around a round skewer when you turn it, and it tears. A flat blade, ⅜ inch (1 cm) wide or more, grips the meat. With bamboo, use two skewers side by side per kebab.
- No breadcrumbs, no egg. Many recipes add them to “bind” the meat. They make kofta softer and more like a meatball. Kneading does the job without changing the texture.
- Don’t flip too early. The first 2 minutes set the crust. Try to turn it before then and it’ll stick to the grate and tear.
Still worried? Shape the mix into flat oval patties or short, fat logs without skewers. They cook the same way, and you lose nothing but the look.
How long do you cook lamb kofta, and at what temperature?
About 8 to 10 minutes on a medium-high grill, until the center reaches 160°F (71°C). That’s the USDA safe minimum for ground lamb. It’s higher than for a lamb chop, because grinding mixes surface bacteria all the way through the meat. At 160°F, lamb kofta is still juicy thanks to the fat.
No grill? The other methods work well. Only the charcoal smoke is missing.
- Oven: heat to 425°F (220°C). Set the skewers on a rack over a lined sheet pan so the fat drips away. Bake 12 to 15 minutes, turning once, then broil 2 minutes for color.
- Grill pan or cast-iron skillet: medium-high heat with a thin film of oil. Cook 8 to 10 minutes, turning every 2 minutes. Short skewers or no skewers fit better.
- Air fryer: 375°F (190°C) for 10 to 12 minutes, turning halfway. Cut skewers to fit the basket, or shape short logs.
Whatever the method, a thermometer is more reliable than the clock. Kebabs vary in thickness, and grills run hot or cold. Cooking lamb other ways this week? The same heat logic applies to a herb-crusted rack of lamb, just with a much lower target temperature.
The Mediterranean Dish makes kofta with a lamb and beef mix, with fresh parsley, onion and spices.
What sauce and sides go with lamb kofta?
A cool, tangy sauce is a must, because lamb is rich. The tahini-yogurt sauce in the recipe card is the easiest all-rounder. Tzatziki works just as well, and so does a garlic toum if you like it strong.
- Warm pita or flatbread, to wrap everything up
- Sumac onions: thinly sliced red onion, sumac, parsley and a pinch of salt
- Tabbouleh or a chopped tomato and cucumber salad
- Hummus, or rice or bulgur pilaf for a bigger plate
- Grilled vegetables: peppers, onions and zucchini fit on the same grill
Feeding a crowd? Grill a batch of chicken kebabs alongside the lamb, or add our beef shish kebab for a full mixed grill.
Common lamb kofta mistakes
What goes wrong, and the fix
- Kofta falls off the skewer: the mix wasn’t kneaded enough, or the onion was wet. Knead until sticky, squeeze the onion, chill, and use flat skewers.
- Dry, crumbly texture: lean lamb or overcooking. Use ground lamb with about 20% fat and pull the kebabs at 160°F.
- Burnt outside, raw inside: the grill was too hot or the logs too thick. Keep them about 1 inch (2.5 cm) thick and use medium-high, not blazing, heat.
- Flare-ups: lamb fat dripping on coals. Move the kebabs to a cooler part of the grill for a minute until the flames die down.
- Tastes flat: not enough salt. Fry a small test piece before shaping and adjust.
- Sticks to the grate: the grate was dirty or not oiled, or you turned too soon. Clean, oil, and wait 2 minutes before the first turn.
Can you make lamb kofta ahead or freeze it?
Yes. The raw mix actually improves after a night in the fridge, because the spices have time to settle into the meat.
- Make ahead: mix and knead, then refrigerate for up to 24 hours. You can also shape the kebabs on skewers, cover and refrigerate for up to 12 hours.
- Freeze raw: shape into logs without skewers, freeze on a tray, then bag. They keep 3 months. Thaw overnight in the fridge before skewering and grilling.
- Leftovers: cooked kofta keeps 3 to 4 days in the fridge. Reheat in a skillet or a 350°F (175°C) oven until hot, about 165°F (74°C) in the center.
Leftover kofta is great chopped into a pita with salad, or crumbled into a tomato sauce over rice.
Questions people ask about lamb kofta kebabs
What’s the difference between kofta and kebab?
Kofta describes the meat: ground and seasoned. Kebab describes the cooking: grilled, usually on a skewer. A kofta kebab is ground meat grilled on a skewer. Shish kebab uses whole cubes of meat instead.
Can I make lamb kofta without skewers?
Yes. Shape the mix into short logs or oval patties and cook them on a grill, in a skillet or in the oven. The timing stays about the same, and they’re much easier to turn.
Why does my lamb kofta taste too gamey?
Lamb fat carries most of that flavor. Use half lamb and half beef, add a little more cumin and mint, and serve with a sharp sauce and sumac onions. Fresh lamb from a butcher is also milder than older frozen lamb.
Is lamb kofta the same as Adana kebab?
Adana kebab is one type of lamb kofta, from the city of Adana in Turkey. It’s spicier, heavy on red pepper, and made with extra lamb fat. This recipe is milder and uses more fresh herbs.
Can I add breadcrumbs or egg to help the kofta hold?
You can, but they make the texture soft and meatball-like. Kneading with salt holds the meat together without them. If your kebabs keep crumbling, look at the onion’s moisture and the chill time first.
How many kofta kebabs per person?
Two kebabs of about 3 oz (85 g) each is a good main-course serving with pita and salad. For a mezze spread with other dishes, one per person is usually enough.
Did You Try Our Recipe ?
Scrumptious
My husband (who is extremely picky) loved the liver & onions so much!! I didn’t have any beef broth or Sherry so I used about a tbl of Worcestershire and 1/4 c of white wine …..it was scrumptious
Response from MeatRecipesBox
Oh wow, I’m so happy to hear that!! 😍 I love that you made it work with what you had on hand — Worcestershire and white wine sound like a delicious twist. So glad your husband enjoyed it, especially being picky! Thank you for sharing your version, it makes me smile knowing it turned out scrumptious!
This was amazing
This recipe turned out really amazing! It’s juicy and spiced deliciously. I definitely would use less of the spicy pepper next time, but it really was delicious and I don’t think I’ll make chicken legs any other way from now on.!
Response from MeatRecipesBox
Thank you for taking the time to leave such a thoughtful review. I’m really glad to hear the recipe turned out juicy and full of flavor for you. That’s exactly what I was hoping for when putting it together. Good call on the spicy pepper as well. Adjusting the heat level to your own taste is always the best approach, and using a little less next time should make it just right for you. I really appreciate you trying the recipe and sharing your experience. It’s great to know it worked so well for you.
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