Lamb Kofte is my go-to recipe whenever I’m craving something that’s equal parts savory, fresh, and deeply satisfying. Each bite delivers rich, juicy lamb laced with aromatic spices and herbs, all charred to perfection, making it the kind of meal that transports you straight to a bustling Mediterranean street market. Whether you serve these kofte straight off the grill with warm pita and a generous swirl of tzatziki or alongside a vibrant salad, you’ll find yourself returning to this dish any time you want big flavors with minimal fuss.
Ingredients You’ll Need
Simple, honest ingredients are at the heart of any great Lamb Kofte, and here each one shines in its own way—contributing freshness, warmth, or a subtle kick of spice. Building flavor from the ground up is so easy with a few kitchen staples and a handful of fresh herbs.
- Ground Lamb: The star, bringing juicy richness and the signature flavor of authentic kofte.
- Grated Onion: Adds both moisture and a delicate sweetness that balances the bold lamb.
- Minced Garlic: Provides punchy aroma and an irresistible depth of flavor.
- Chopped Fresh Parsley: Lends freshness and a vibrant green color to every bite.
- Chopped Fresh Mint: Brings an herby lift that brightens up the lamb beautifully.
- Ground Cumin: Delivers hearty, earthy undertones that make the kofte unmistakably Mediterranean.
- Ground Coriander: Adds a mellow citrusy warmth that rounds out the spice blend.
- Smoked Paprika: Infuses the meat with smoky depth and a stunning red hue.
- Ground Cinnamon: Gives subtle sweetness and warmth, a quiet but essential supporting player.
- Cayenne Pepper (optional): Offers a hint of heat for those who enjoy a spicy kick.
- Salt: Brings all the flavors together without overpowering them.
- Black Pepper: Adds a hint of sharpness for balance.
- Olive Oil (for grilling or pan): Helps achieve that gorgeous sear while keeping the kofte tender.
How to Make Lamb Kofte
Step 1: Mix the Aromatics and Spices
Start by placing the ground lamb in a large mixing bowl. Add the grated onion, minced garlic, chopped parsley, fresh mint, cumin, coriander, smoked paprika, cinnamon, cayenne (if you’re feeling spicy), salt, and black pepper. Use your hands or a sturdy spoon to blend everything together until just combined—over mixing can make the kofte dense, so keep it light and gentle for the best texture.
Step 2: Shape the Kofte
Divide your seasoned lamb mixture into 6–8 equal portions. With damp hands, shape each portion into an oval or cigar shape, pressing them firmly around metal or soaked wooden skewers if you have them. No skewers? No problem—they’ll roast up beautifully on the grill as shaped patties. Once shaped, cover and refrigerate your kofte for about 30 minutes; this helps them firm up, making them easier to grill and even tastier.
Step 3: Grill to Perfection
Preheat your grill or a grill pan over medium-high heat and brush lightly with olive oil. Lay the kofte on the hot surface, letting them sizzle and develop a mouthwatering golden crust. Cook for about 8 to 10 minutes, turning occasionally, until they are evenly browned and cooked through. The aroma alone will have everyone gathering by the grill!
Step 4: Serve While Hot
Transfer your Lamb Kofte straight to a waiting platter—steaming and fresh off the grill. They are best enjoyed right away, wrapped in soft pita bread alongside chilled tzatziki or a crisp cucumber salad, allowing every flavor and texture to truly shine.
How to Serve Lamb Kofte
Garnishes
A sprinkle of chopped fresh parsley or mint on top not only looks gorgeous but also adds an extra pop of herby flavor. A simple dusting of smoked paprika or a few lemon wedges on the side can really brighten up the plate, while a drizzle of extra virgin olive oil just before serving is always welcome.
Side Dishes
Lamb Kofte pairs wonderfully with warm pita bread, creamy tzatziki, or a light cucumber and tomato salad. For heartier fare, try serving with fragrant rice pilaf, roasted vegetables, or even a tangy tabbouleh. Each option complements the spicy, juicy character of the kofte without stealing the spotlight.
Creative Ways to Present
These kofte are fantastic as the centerpiece of a Mediterranean platter—arrange them alongside small bowls of hummus, marinated olives, or roasted red peppers for a DIY meze experience. For easy entertaining, skewer smaller kofte onto cocktail sticks for a fun, bite-sized appetizer everyone will love.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, place your cooled Lamb Kofte in an airtight container and refrigerate them for up to three days. They’re just as delicious the next day, making them perfect for quick lunches or wrapping up for an on-the-go snack.
Freezing
Lamb Kofte freezes exceptionally well. Arrange cooked or uncooked kofte in a single layer on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container for up to two months. This way, you can always have Mediterranean magic at your fingertips!
Reheating
To reheat, simply warm your kofte in a 350°F (175°C) oven for about 10 minutes, or until heated through. You can also reheat gently on the stovetop or in a microwave; just cover them with a damp paper towel to keep them juicy and tender.
FAQs
Can I use ground beef instead of lamb?
Absolutely! If you prefer or need to substitute, use all ground beef or go for a half-and-half blend with ground lamb. The flavor will be mellower but still completely delicious.
How do I keep the Lamb Kofte from falling apart on the grill?
Mix the meat gently, refrigerate the shaped kofte before grilling, and avoid over-handling them on the grill. Skewering also helps them keep their shape, especially if you’re using wooden skewers that have been soaked in water.
Should the kofte be cooked to a specific internal temperature?
Aim for an internal temperature of 160°F (71°C) for ground lamb to ensure they’re safely cooked but still juicy. Use an instant-read thermometer for accuracy, especially if you’re making thicker kofte.
Is Lamb Kofte gluten-free?
On its own, Lamb Kofte is naturally gluten-free. Just be sure to serve it without pita bread, or opt for a gluten-free alternative if needed.
Can I make the mixture ahead of time?
Definitely. You can prepare the mixture and shape the kofte up to a day in advance, then cover and refrigerate. This actually helps meld the flavors and makes grilling even easier when you’re ready to cook.
Final Thoughts
Nothing brings people together quite like a platter of homemade Lamb Kofte. Once you try it, you’ll see just how simple and rewarding it is to create those bold, unforgettable Mediterranean flavors at home. Give it a whirl—and get ready to fall in love with this timeless favorite!
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Lamb Kofte Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus optional chill time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Middle Eastern, Mediterranean
- Diet: Non-Vegetarian
Description
These flavorful Lamb Kofte are Middle Eastern-inspired grilled lamb skewers packed with aromatic herbs and spices. Perfect for a summer barbecue or a cozy indoor meal, these koftes are juicy and fragrant, served alongside pita bread or a refreshing salad.
Ingredients
For the Lamb Kofte:
- 1 pound ground lamb
- 1 small onion, grated
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for grilling or pan)
Instructions
- In a large bowl, combine: the ground lamb, grated onion, garlic, parsley, mint, cumin, coriander, paprika, cinnamon, cayenne (if using), salt, and pepper. Mix until well combined, but do not overwork the meat.
- Divide the mixture into portions: Shape each portion into an oval or cigar shape around skewers or by hand. Cover and refrigerate for 30 minutes.
- Preheat the grill: Over medium-high heat, brush lightly with olive oil. Cook the kofte for 8–10 minutes, turning occasionally, until browned and cooked through.
- Serve: Hot with pita bread, tzatziki, or a cucumber and tomato salad.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- You can substitute part of the lamb with ground beef if preferred.
- Leftovers make great wraps or salad toppers.
Nutrition
- Serving Size: 2 kofte
- Calories: 290
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 75mg
