Platter with lamb kofta, tzatziki, olives, sliced vegetables and pita bread
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Juicy and delicious, Lamb Kofta are quick and easy to prepare and perfect for sharing! Simply made with ground lamb, onion, garlic, herbs and spices and packed with flavour. Grill on the barbecue, cook on a griddle pan or in the oven.
Makes 8-10 kofta or 10-12 patties. Serves 4 as a main or 6-8 as a shared platter.
Prep Time10 mins
Cook Time8 mins
Course: Appetizer, Main Course
Cuisine: Mediterranean
Keyword: Lamb Kebabs, Lamb Kofta, Lamb Patties
Servings: 8 kofta
Calories: 205kcal
Author: Lucy Parissi | Supergolden Bakes


  • 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


  • 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.



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.
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.


Calories: 205kcal | Carbohydrates: 4g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 331mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 9.7mg | Calcium: 28mg | Iron: 1.5mg