Lamb Kofta Kebabs

5 from 1 vote

Smoky, juicy, and unapologetically tasty, this lamb kofta kebab recipe is what your grill’s been waiting for. The outside gets that perfect char while the inside stays tender and packed with spice. Pile them into warm pita with a scoop of yogurt sauce, maybe some cucumber salad if you’re feeling fancy, and you’ve got yourself a plate that disappears fast.

Prep Time20

Cook Time25

Chill Time2

Total Time2 45

Course: Main Course

Cuisine: Greek

Keyword: lamb kofta kebab recipe

Servings: Servings

Calories: 405kcal

Author: Bethany Galloway

Ingredients

2.2 lbs ground lamb chilled, 1kg
2 onions yellow or red
1 tablespoon olive oil
4 tablespoons greek yogurt
1 tablespoon red wine
1 tablespoon tomato puree
½ teaspoon garlic granules
1 tablespoon dried parsley
1 teaspoon baking soda
1 teaspoon sumac
1 teaspoon paprika
½ teaspoon cumin powder
½ teaspoon ground black pepper
1½ teaspoons salt

Instructions

Put lamb in freezer 15 minutes before beginning.
2.2 lbs ground lamb
Blend onion and oil together in a food processor or in a jar with an immersion blender.
2 onions, 1 tablespoon olive oil
Add the chilled lamb, blended onion and oil, and the remaining ingredients to a large mixing bowl and mix it with your hands until full incorporated.
4 tablespoons greek yogurt, 1 tablespoon red wine, 1 tablespoon tomato puree, ½ teaspoon garlic granules, 1 tablespoon dried parsley, 1 teaspoon baking soda, 1 teaspoon sumac, 1 teaspoon paprika, ½ teaspoon cumin powder, ½ teaspoon ground black pepper, 1½ teaspoons salt
Cover the bowl with a lid or plastic wrap and place it in the fridge for at least 2 hours (preferably overnight).
The next day roll the koftas into link sausage shapes. Mine were 100 grams each (weighed) which is about ½ cup each.
Heat your grill. You want part of the grill to be direct heat, but you don't want the koftas to be cooking in flames.
Place the koftas on the grill. Move them around as the cook and flip them over half way through. They should have a lovely char and not be pink inside.
Serve with pita, wraps, or buns and enjoy!

Notes

Juicy texture: Don’t overmix the meat. It should just come together so it stays tender, not dense.
Chill time: Letting the mixture rest gives the spices time to mingle and makes it easier to shape.
Even shaping: Rolling the koftas to the same size keeps them cooking evenly so none end up dry or underdone.
Grill setup: Medium-high heat is key. Too low and they steam, too hot and they burn.
Alternative cooking: A griddle pan or cast-iron skillet works great if you’re skipping the grill.
Serving ideas: Pair with hummus, tahini sauce, or a squeeze of lemon juice for extra flavor.

STORAGE INSTRUCTIONS

Fridge: Store cooked koftas in an airtight container for up to 4 days.
Freezer: Freeze the raw mixture or cooked koftas for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently in a pan or on the grill until hot all the way through.
Make ahead: Prepare the mixture a day early and keep it covered in the fridge until you’re ready to shape and grill.

Nutrition