Looking for a delicious lamb kofta recipe? You are in the right place! I’ll be honest—I love a good burger, but after hosting countless cookouts, I found myself craving something more exciting.
That’s when I discovered koftas, and let me tell you, they’ve become my go-to for impressing guests! These Middle Eastern meat patties are bursting with herbs and spices—delivering bold, authentic flavors that’ll have everyone asking for the recipe.
Lamb is the perfect choice for koftas with enough fat to keep every bite juicy and flavorful, while the aromatic blend of seasonings adds incredible depth. Nestle a warm kofta into soft pita bread, top it with cool, tangy yogurt, and you’re ready to feast!
Table of contents
What You’ll Need for Lamb Koftas
- Lamb. Use ground lamb
- Onion. white or brown onion
- Herbs and Spice; cinnamon, cumin. Cayenne pepper, ground coriander, chilli flakes salt, pepper
- Garlic.
- Fresh Parsley: You can use dried
- Fresh Mint: You can use dried
- Pita bread or wraps to serve
Tangy Dipping Sauce
- Natural yoghurt
- Lemon juice and zest
- Garlic
- Salt and pepper
- Cucumber
Lamb Kofta Recipe
Step 1: Make Your Kofta Mix
Combine all the ingredients for the koftas in a bowl and let it sit in the fridge for at least 30 minutes.
Step 2: Divide Your Mix and Skewer Your Koftas (Optional)
Divide your mix into 12 small logs or balls, 1 inch by 5 inches. You don’t have to put your koftas on skewers ( we don’t in this version). However, if you’re serving them as a stand-up snack, it’s handy to have them on skewers.
Note: If you use wooden skewers, soak them first to prevent them from burning.
Step 3: Make Your Tangy Dipping Sauce
Combine all ingredients for the tangy yogurt and refrigerate until ready to use.
Step 4: Grill Your Lamb Koftas
Using a grill or hibachi, cook on high for 6 – 8 minutes, turning them often. Ensure your BBQ isn’t too hot or you may burn them.
Step 5: Serve Your Koftas With Pita
Once the koftas are cooked, remove them from the grill. Serve straight away with fresh pitas and top with the tangy yogurt sauce.
Storage and Reheating
Store cooked koftas in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 3 months—wrap individually in plastic wrap first to prevent freezer burn.
To reheat refrigerated koftas, place them on a baking sheet and warm at 350°F for 10-12 minutes until heated through. Alternatively, reheat in a skillet over medium heat for 3-4 minutes per side.
For frozen koftas, thaw overnight in the refrigerator first, then reheat using the methods above. You can also reheat from frozen at 375°F for 15-18 minutes. Avoid microwaving, as it can dry them out. Serve with fresh pita, yogurt sauce, and toppings.
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Have you made this delicious recipe and loved it?
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📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
What to Serve With Lamb Kofta
- Smoked and Grilled Mac and Cheese
- Smashed Chic Peas and Feta Salad
- Smoked Carrots With Brown Butter
- Heritage Tomato Salad With Blue Cheese
- See more ideas on what to serve with lamb koftas here.
BBQ Lamb Koftas With Tangy Yoghurt Dip
Equipment
- Grill
Ingredients
- 1-1.5 lbs. ground lamb
- 1 onion diced
- 2 cloves garlic crushed
- 3 tsp. coriander
- 3 tsp. cumin
- 1 tbp chili flakes
- 1 bunch mint
- 1 tsp. smoked paprika
- 1 tsp. oregano dried
- 1 bunch fresh parsely
- ½ tsp. cinnamon
- .salt to taste
- cracked black pepper
Tangy Yoghurt
- .25 cup Lemon juice
- 2 cups Natural yogurt
- 2 tsp Lemon zest
- 1 clove Garlic minced
- Salt and pepper
- .5 cup Cucumber diced
Instructions
- Combine all the ingredients for the koftas in a bowl and let it sit in the fridge for at least 30 minutes
- Divide your mix into 12 small logs, 1inch by 5 inches. You don’t have to put your koftas on skewers ( we don’t in this version). However, if your serving them as a stand-up snack, it can be handy to have them on skewers.
- Combine all ingredients for tangy yogurt and put in the refrigerator until ready to use.
- Using a grill or hibachi, cook for 6 – 8 minutes on high, turning them often. Ensure your BBQ isn’t to hot or you may burn them
Notes
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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