Lamb kofta are quick and easy to prepare and ideal for sharing. Made simply with ground lamb, onion, garlic, fresh herbs and warming spices, they stay juicy and packed with flavour. Cook them on the barbecue for a smoky finish, sear on a griddle pan or roast in the oven.
In collaboration with ‘Lamb – Try It Love It’
July brings summer, BBQ season and plenty of reasons to celebrate. A large platter of lamb kofta served with colourful dips and fresh vegetables makes a festive, shareable centrepiece. These kebabs need just a handful of ingredients: ground lamb, onion, garlic, lemon zest, herbs and a few spices. They require no eggs or breadcrumbs, making them suitable for people avoiding gluten or eggs.
What spices go well with lamb?
Lamb’s slightly sweet, distinctive taste pairs well with bold spices. In these kofta, ground cumin, coriander and a pinch of allspice provide depth and warmth. If you prefer heat, add chilli powder or Aleppo flakes (pul biber). Harissa paste—rich in peppers, garlic and spices—is also an excellent addition for more intense flavour.
How to avoid kofta sticking on the grill
A common issue is kofta sticking or falling apart when turned. To prevent this, add a little oil to the meat mixture and oil the griddle pan or grill before cooking. Preheat the surface until hot, place the kofta and resist turning them until they are well sealed. Trying to flip too early often causes sticking and breakage.
How to make lamb kofta
Full measurements and a printable recipe card are provided below. Read the method and watch the short video if you can before you begin.
STEP 1. Place the chopped onion, garlic, coriander (cilantro) and mint in a food processor and pulse a few seconds until roughly chopped, or finely chop by hand. Transfer to a large bowl.
STEP 2. Add the ground lamb, spices, salt, lemon zest and a tablespoon of olive oil. Use a spoon to begin combining, then work the mixture thoroughly with your hands until evenly mixed.
STEP 3. Divide the mixture and shape into ovals for skewers or form small patties. You should get roughly 8–10 kofta or 10–12 small patties depending on size.
How to cook kofta on a griddle
STEP 1. Brush a griddle pan lightly with oil and heat over medium-high until hot.
STEP 2. Cook the kofta or patties in batches for 3–4 minutes per side, pressing lightly with a spatula. Wait until each side is well sealed before turning to avoid sticking.
Can you cook lamb kofta in the oven?
Griddle or charcoal grilling gives the most authentic flavour, but oven or under-the-grill (broiler) cooking works well and is convenient. If using wooden or bamboo skewers, soak them first so they don’t burn and keep them a safe distance from the heat source.
- Oven: Place skewers on an oiled wire rack set over a roasting tray. Roast at 200°C (400°F) for 15–20 minutes, turning once halfway through.
- Under the grill (broiler): Heat to medium, line the grill pan with foil, set a wire rack on top and cook for 8–10 minutes, flipping once.
How to cook lamb kofta on the BBQ
Charcoal-grilled kofta are a summer favourite. Allow the coals to burn until the flames die down and they are ashy. Thread the kofta on flat metal skewers or use a grilling basket and cook over medium direct heat for about 3–4 minutes per side, turning once. Keep a spray bottle of water handy to control any flare-ups that can occur with lamb.
Lamb kofta tips, tricks and FAQs
- Should kofta be pink? Unlike whole cuts of lamb, minced lamb should be cooked until no longer pink for safety.
- Using skewers: Soak bamboo or wooden skewers for 20 minutes before grilling to prevent burning. Flat metal skewers work best on the barbecue because they help the meat cling and won’t scorch.
- Can I cook these as burgers? They work well as small patties or sliders. Because the recipe contains no binding breadcrumbs or egg, a full-size burger may be denser.
- Freezing: You can freeze raw kofta. Lay them out on a tray, freeze until solid, then transfer to freezer bags. Use within three weeks. Thaw overnight in the fridge, pat dry and cook as directed.
Make a kofta mezze platter
For a mezze-style spread, make smaller kofta and arrange them on a large board with bowls of hummus, tzatziki and olives. Add plenty of sliced vegetables—peppers, cucumber, carrots and radishes—and offer toasted or grilled flatbread for dipping.
What to serve with lamb kofta kebabs
Children enjoy kofta tucked into pita with tzatziki, sliced tomatoes and onions. Picky eaters may prefer the patties as small sliders. Kofta also pair beautifully with Greek potato salad, tabbouleh and spicy cheese dips for a full Mediterranean-style meal.
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Easy Lamb Kofta
Juicy and delicious, lamb kofta are quick to prepare and perfect for sharing. Grill, griddle or oven-cook for best results. Makes 8–10 kofta or 10–12 patties (serves 4 as a main or 6–8 as a shared platter).
Prep Time: 10 minutes | Cook Time: 8 minutes | Servings: 8 kofta
Ingredients
- 1 red onion
- 2 garlic cloves
- Large handful fresh coriander (cilantro)
- 10 fresh mint leaves
- 500 g (1.1 lb) lamb mince
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp salt
- 1/4 tsp ground allspice
- Zest of 1 lemon
- 1 tbsp olive oil, plus more for cooking
- Lemon wedges to serve
Instructions
- Put the onion, garlic, coriander and mint in a food processor and pulse briefly until roughly chopped, or chop by hand. Transfer to a large bowl.
- Add the minced lamb, spices, salt and lemon zest. Mix with a spoon to combine.
- Add the olive oil, then use your hands to mix thoroughly until evenly combined.
- Divide and shape into ovals for skewers or small patties. You should have about 8–10 kofta or 10–12 patties.
- To griddle: brush the pan with oil and heat on medium-high. Cook in batches for 3–4 minutes per side, pressing lightly, and only turn once the surface is well sealed.
- To oven-cook: place skewers on an oiled rack over a tray and roast at 200°C (400°F) for 15–20 minutes, turning halfway.
- To grill (broiler): line the grill pan with foil, set a wire rack on top and grill for 8–10 minutes, turning once.
- To BBQ: cook over medium direct heat for 3–4 minutes per side. Keep a spray bottle of water nearby for flare-ups.
Notes
Mezze platter: Serve small kofta on a board with hummus, tzatziki, olives, sliced vegetables and grilled flatbread.
Tips: Minced lamb must be cooked until no longer pink. Soak wooden skewers for 20 minutes before cooking; use flat metal skewers on the barbecue when possible. Nutritional information is approximate and will vary by ingredients and portion size.
Nutrition
Per serving (approx): Calories 205 kcal | Carbohydrates 4 g | Protein 11 g | Fat 16 g | Saturated fat 7 g.