Lamb Kofta Kebabs
Street-food-inspired grilled Lamb Kofta Kebabs (aka kabobs) are a must-try this summer. Juicy, flavorful lamb kofta are served with grilled flatbreads, a fresh yogurt sauce, and red cabbage salad for crunch and color. Perfect for backyard BBQs with friends or a quick and easy family dinner, these ground lamb koftas will be loved by kids and adults alike.
Living in New Zealand, where lamb is a staple in their food culture thanks to its readily available local supply and exceptional quality, I’ve come to appreciate its incredible flavor and versatility as I’ve been experimenting and cooking with it for over 10 years.
Lamb koftas, or the “yummy meat sticks” how my kids fondly call them, are a popular choice at summer BBQs. It’s a quick and flavorsome Middle Eastern inspired ground lamb recipe you can make in less than 30 minutes with 7 staple ingredients – but it has a bit of a wow factor in my opinion.
Served with Greek yogurt flatbreads, red cabbage salad, and a quick yogurt lemon sauce, the components can be easily prepped ahead of time, making this meal perfect for stress-free entertaining. You can go all out and make the sides yourself or simply use store-bought subs as mentioned next.
For more quick and easy ground lamb dishes, check out my Italian lamb meatballs, lamb bolognese, and ground lamb chili.
If you loved this Lamb Kofta Kebab Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Lamb Kofta Kebabs
Equipment
- 8 skewers metal or bamboo
Ingredients
Lamb Koftas
- 1 lb ground lamb
- 2 garlic cloves minced
- 2 tsp ground paprika
- 2 tsp dried oregano or marjoram
- 2 tbsp fresh parsley finely chopped, more for serving
- 1 tsp salt
- 1/2 tsp ground black pepper
To Serve
- 8 flatbreads Greek yogurt flatbreads
- 1 cup lemon yogurt sauce or tzatziki
- 1 1/2 cups red cabbage salad or slaw
Instructions
- In a large bowl, combine the ground lamb, minced garlic, oregano, ground paprika, parsley, salt, and pepper. Use your hands to incorporate everything until just combined.
- Divide the lamb mixture into 8 equal portions. Shape each portion into a cylindrical kebab, about 4-5 inches long and 1 inch in diameter. Press the meat firmly around the skewers.
- Place the kofta onto a preheated grill on medium-high heat. Cook for about 3-4 minutes per side, turning them once. The internal temperature should reach 160°F (71°C) for lamb.
- Once cooked, remove the kofta from the grill and let them rest for 5 minutes before serving. This allows them to cool down a little and the juices will redistribute during that time making them more tender.
Notes
Nutrition
Ingredients and substitutions
- Lamb – Pasture raised and finished ground lamb gives the koftas an authentic taste. You can substitute a portion or all of it with ground beef or pork if needed.
- Garlic – Freshly minced garlic is best but you can use garlic powder if needed.
- Spice – Ground paprika and cumin add richness and depth, while a generous amount of salt and pepper rounds out the flavors.
- Herbs – Dried oregano and fresh parsley add freshness and color to the kofta. You can use dried parsley if needed but I prefer to use fresh if possible.
- Yogurt lemon sauce – Unlike my mint tzatziki which is thick and chunky, my easy-to-drizzle lemon yogurt sauce is made with Greek yogurt, lemon juice, and zest which balance the rich flavors of the lamb kofta and adds a welcome layer of freshness to the meal.
- Flatbreads – Served in grilled Greek yogurt flatbreads that are cooked straight on the grill next to the kofta, this meal is ready in less than 30 minutes. You can also use a thicker Turkish flatbread and serve the kofta kebabs döner style, pita bread, or flour tortillas for a low-carb, keto-friendly option.
- Cabbage – I use my red cabbage salad to add a crunchy texture and extra color to the meal. The caraway helps digest the rich food and adds more authentic flavors. Sauerkraut or a simple slaw works well too.
How to make kofta kebabs
Combine all lamb kofta ingredients thoroughly by hand.
Divide the mixture into 8 portions and create the kofta using bamboo skewers.
Grill the kofta for 8 minutes total, 4 minutes on each side, turning them once.
Serve the grilled lamb kofta with flatbread, yogurt sauce, red cabbage salad, or your choice of toppings.
Recipe tips
Soak Skewers: If using wooden skewers, soak them in water for at least 15 minutes before grilling to prevent burning.
Chill the lamb: Cold ground lamb is easier to handle and helps the kofta maintain their shape during grilling.
Mix gently: Overmixing the lamb will result in tough kofta. Combine the ingredients just until they’re just incorporated. You can use a food processor to combine the ingredients but only pulse the mixture briefly.
Internal temperature: Use a meat thermometer to ensure the kofta are cooked through. The internal temperature should reach 160°F (71°C).
Bad weather: You prepared the kofta and your BBQ has been cancelled due to bad weather? No worries! You can pan-fry them on medium to high heat 4 minutes each side or bake the lamb kofta in a preheated oven at 400F (200C) for 10 minutes, turning them halfway through.
Rest: Allow the cooked kofta to rest for a few minutes before serving. This helps the juices redistribute, resulting in more tender meat.
