Lamb Kofta are quick and easy to prepare and perfect for sharing! Simply made with ground lamb, onion, garlic, herbs and spices, juicy and packed with flavour. Grill on the barbecue, cook on a griddle pan or in the oven.
EGG FREE | GLUTEN FREE | WHOLE 30 | PALEO
You will also love my Lamb Giaortlou Kebabs
In collaboration with ‘Lamb – Try It Love It’
July is here, summer is officially here – finally! – and there’s plenty to celebrate! Sunny weather, Pride Day (July 6th) and it’s BBQ season finally. Bring it all together and make a big platter of lamb kofta with rainbow dips and veggies for everyone to share!
Lamb kofta are one of the easiest recipes to make with minced lamb and a huge crowd pleaser. What’s more they only require a handful of ingredients: ground lamb, minced onion, lemon zest, garlic, herbs and spices.
You don’t need to use any eggs or breadcrumbs, making these irresistible kebabs suitable for those with egg or gluten intolerances.
What spices go well with lamb?
Lamb has a slightly sweet and distinctive flavour that can stand up to strong and pungent spices – I have used ground cumin, coriander and allspice to flavour these kebabs.
If you like it hot you can add chilli powder or Aleppo chilli flakes (pul biber). Harissa paste which contains a medley of spices, garlic and peppers is a killer match for lamb – add a spoonful to your kebabs for a burst of flavour.
How to avoid kofta sticking on the grill
This is a common complain ‘my kofta always fall apart when I try to turn them!’. Add a little oil to the kofta mixture and always oil the griddle pan or BBQ.
Let the grill or pan come to a good heat first, place the lamb kofta on it and DON’T TURN until well sealed. If you try to turn too soon the meat will stick and your kebabs are likely to be hard to turn.
HOW TO MAKE LAMB KOFTA
STEP 1. Put the onion, garlic, coriander and fresh mint in a food processor and blitz for a few seconds until combined and roughly chopped. Alternatively finely chop everything by hand. Empty into a large bowl.
STEP 2. Add the minced lamb, olive oil, salt and spices to the bowl. Use a spoon to roughly combine then use your hands to thoroughly mix everything together.
STEP 3. Divide the mixture and shape the kofta into ovals and thread onto skewers or simply pat into small patties. Depending on size, you should get 8-10 kofta or 10-12 patties.
HOW TO COOK KOFTA ON A GRIDDLE
STEP 1. Brush a griddle pan with a little oil then heat on medium-high.
STEP 2. Cook the kofta or patties in batches, for 3-4 mins each side, pressing lightly with a spatula. Wait until they are well sealed before turning otherwise the meat will stick to the pan.
Can you cook lamb kofta in the oven?
I always prefer to cook on a griddle pan or over charcoal on the barbecue for a more authentic flavour. But you can easily cook kofta in the oven or under the grill (broiler).
TIP: Make sure you have soaked the skewers if using wood/ bamboo and don’t place too close to the heat source.
- To cook in the oven: place the kofta skewers on an oiled rack placed over a roasting tray and cook in a 200°C (400°F) oven for 15-20 minutes, flipping over halfway.
- To cook under a grill (broiler): Heat the grill to medium. Line the grill pan with foil and place a wire rack on top. Place the kofta on the rack, place under the grill and cook for 8-10 minutes, flipping over halfway.
How to cook lamb kofta on BBQ
Lamb kofta over a charcoal grill is what summers are for! They cook quickly over medium direct heat and are always a huge hit.
Spread coals over the barbecue and heat until the flames die down and they turn ashy. Thread the kofta on large metal skewers or place in a grilling basket and cook for about 3-4 minutes per side, flipping once.
TIP: Have a spray bottle of water handy in case of flare ups which are likely with lamb kebabs.
Lamb Kofta Tips, Tricks and FAQs
- Should lamb kofta be pink? While roast and grilled lamb is best served rare or medium rate, minced lamb should be cooked until it is no longer pink.
- Using skewers: always soak bamboo or wooden skewers for 20 minutes to stop them from burning, especially if cooking under a grill. Large flat metal skewers are preferable if cooking on the barbecue, it helps the meat adhere to them better and no fear of them scorching.
- Can I cook these as burgers? They are better as smaller patties and served as sliders. As they contain no breadcrumbs or egg then can be a bit dense if cooked as a full-sized burger.
- Can I freeze lamb kebabs:? Yes but ideally they should be cooked soon after. Place them on a tray, spaced apart and freeze them until solid. Transfer to freezer bags or containers and use within three weeks. Defrost in the fridge overnight, pat dry and cook as instructed.
MAKE KOFTA MEZZE PLATTER
To serve these as a mezze, cook them quite small and present on a board or large plate with bowls of hummus, tzatziki and olives. Arrange lots of sliced vegetables such as peppers, cucumbers, carrots and radishes on the platter and offer plenty of toasted or grilled flatbread for dipping.
What to Serve With Lamb Kofta Kebabs
Kids will love these on pita bread spread with some tzatziki and sliced tomatoes and onions. Picky eaters might like them served as small burgers or meatballs instead – looking at you Sammy!
They are also fantastic with my Greek Potato Salad, Tabbouleh and Tirokafteri.
EASY LAMB KOFTA
Ingredients
- 1 red onion
- 2 garlic cloves
- Large handful fresh coriander (cilantro)
- 10 fresh mint leaves
- 500 g | 1.1 pounds lamb mince
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp salt
- 1/4 tsp ground allspice
- 1 lemon , zest only
- 1 tbsp olive oil , plus more more for cooking
- Lemon wedges to serve
Instructions
- Put the onion, garlic, coriander and fresh mint in a food processor and blitz for a few seconds until combined and roughly chopped. Alternatively finely chop everything by hand. Empty into a large bowl.
- Add the minced lamb, spices, salt and zest to the bowl. Use a spoon to roughly combine.
- Add the olive oil then use your hands to thoroughly mix everything together.
- Divide the mixture and shape the kofta into ovals. Thread onto skewers or simply pat into small patties. Depending on size, you should get 8-10 kofta or 10-12 patties.
- Brush a griddle pan with a little oil then heat on medium-high.
- Cook the kofta or patties in batches, for 3-4 mins each side, pressing lightly with a spatula. Wait until they are well sealed before turning otherwise the meat will stick to the pan.
To cook in the oven
- Place the kofta skewers on an oiled rack placed over a roasting tray and cook in a 200°C (400°F) oven for 15-20 minutes, flipping over halfway.
To cook under a grill (broiler)
- Heat the grill to medium. Line the grill pan with foil and place a wire rack on top. Place the kofta on the rack, place under the grill and cook for 8-10 minutes, flipping over halfway.
To cook on a BBQ
- Spread coals over the barbecue and heat until the flames die down and they turn ashy.
- Thread the kofta on large metal skewers or place in a grilling basket and cook for about 3-4 minutes per side, flipping once. Have a spray bottle of water handy in case of flare ups which are likely with lamb kebabs.
Video
Notes
To serve these as a mezze, cook them quite small and present on a board or large plate with bowls of hummus, tzatziki and olives. Arrange lots of sliced vegetables such as peppers, cucumbers, carrots and radishes on the platter and offer plenty of toasted or grilled flatbread for dipping. Lamb Kofta Tips, Tricks and FAQs
- Should lamb kofta be pink? While roast and grilled lamb is best served rare or medium rate, minced lamb should be cooked until it is no longer pink.
- Using skewers: always soak bamboo or wooden skewers for 20 minutes to stop them from burning. Large flat metal skewers are preferable if cooking on the barbecue, it helps the meat adhere to them better.
Leave a Reply