Spiced lamb kebabs grilled to juicy perfection with tzatziki
Grilled Lamb Kofta
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
8 skewers
Difficulty
Easy
Cost
Moderate
$$
Grilled Lamb Kofta
Spiced lamb kebabs grilled to juicy perfection with tzatziki
★3.7(7)
Seasoned ground lamb formed onto skewers and grilled until charred on the outside and juicy within. Warmly spiced with cumin, coriander, and fresh herbs, served with cool tzatziki.
20m
Prep Time
10m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Lamb kofta are the kebabs of the Middle East and Eastern Mediterranean — cylinders of seasoned ground lamb molded onto flat metal skewers and grilled over hot coals until beautifully charred outside and still pink and juicy within.
The spice blend is the soul of the kofta: cumin, coriander, paprika, and cinnamon create warmth; fresh parsley and mint add freshness; and grated onion provides moisture and sweetness. The mixture is kneaded until slightly sticky (which helps it hold together on the skewer), then shaped and grilled over high heat.
Served in warm pita with tzatziki, pickled vegetables, and fresh herbs, lamb kofta are the ultimate summer grilling experience.
Ingredients
- 500g ground lamb
- 1 small onion, grated and squeezed dry
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh mint, finely chopped
- 1.5 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- For tzatziki: 1 cup Greek yogurt, 1/2 cucumber (grated and drained), 1 clove garlic, 1 tbsp lemon juice, 1 tbsp dill, salt
- Pita bread and fresh vegetables for serving
Instructions
- 1
Make tzatziki: Mix Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, dill, and salt. Refrigerate until serving.
- 2
Combine ground lamb, grated onion, garlic, parsley, mint, and all spices. Knead the mixture with your hands for 2-3 minutes until it becomes slightly sticky and cohesive.
- 3
Divide into 8 portions. Mold each portion around a flat metal skewer in an elongated sausage shape, about 5 inches long. Squeeze firmly so it adheres.
- 4
Preheat grill to high heat. Oil the grates well.
- 5
Grill kofta for 3-4 minutes per side, turning once, until charred on the outside and cooked through (or slightly pink in the center if preferred).
- 6
Let rest for 2 minutes before sliding off the skewers.
- 7
Serve in warm pita bread with tzatziki, sliced tomatoes, cucumbers, red onion, and pickled turnips.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Ground lambGround beef, chicken, or turkey
Beef is most similar; chicken/turkey are leaner — add a tablespoon of olive oil
Fresh mintDried mint (1 tsp)
Less fresh but still provides the characteristic flavor
Flat metal skewersSoaked wooden skewers or shaped into patties
Patties (without skewers) work well in a skillet
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Flat metal skewers prevent the kofta from spinning. If using wooden skewers, soak for 30 minutes and press the meat firmly.
Refrigerating the shaped kofta for 30 minutes before grilling helps them hold together better.
Do not over-handle the meat — knead just enough for cohesion. Overworking makes the kofta dense.
Grate the onion and squeeze out the liquid — the flavor infuses the meat without adding too much moisture.
Storage
Refrigerate cooked kofta for up to 3 days. Freeze uncooked shaped kofta for up to 3 months — grill directly from frozen, adding a few minutes.
Reheating
Reheat on the grill or under the broiler for 3-4 minutes. Alternatively, heat in a 400°F oven for 8 minutes.
Nutrition Facts
Per serving (2 skewers) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates4g
Fat24g
Fiber1g
Sugar1g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use beef instead of lamb?
- Yes — ground beef works well, though lamb has a more traditional flavor. A beef-lamb blend (50/50) is excellent.
- Can I cook these without a grill?
- Absolutely — broil on high for 4-5 minutes per side, or cook in a hot cast-iron skillet or grill pan.
- Why do my kofta fall off the skewer?
- The meat was not kneaded enough (it needs to be slightly sticky) or there is too much moisture from the onion. Squeeze the grated onion dry before adding.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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