Smoky, spicy lamb koftas are made for backyard grills and messy, sauce-dripping bites. The meat is loaded with garlic, cumin, paprika, and a bunch of fresh herbs, then shaped into juicy little flavor bombs that get those perfect charred edges. Wrap them up in pita, pile them on rice, dunk ’em in yogurt sauce – there is no wrong way to eat these.
26 grams of protein per serving
The protein in these koftas comes from ground lamb, which brings all the flavor and does half the work for you. It’s packed with iron, B vitamins, and enough richness to make each bite feel like it matters, even if it disappears in about two seconds flat. I make this recipe all summer long (or whenever we fire up the grill!) because the texture and flavor always hit just right.
Why you will love this recipe
- High protein: Ground lamb gives you serious protein in every bite.
- Big flavor: Loaded with spices like cumin, garlic, and paprika.
- Juicy texture: Never dry or crumbly, just perfectly tender.
- Make-ahead friendly: Mix the meat the night before and let the spices do their thing.
- Grill ready: Ideal for BBQs, grill pans, or a quick blast under the broiler.
- Versatile: Serve them with pita, salad, rice bowls, or however you like.
Key ingredients and substitutions
- Ground lamb: You can make beef koftas with ground beef, pork koftas with pork, or even use a beef-lamb mix if you want a milder flavor. Chicken or turkey will work too, but they’ll need extra fat or moisture to stay juicy.
- Onion: Adds sweetness and moisture to the meat mixture. Yellow or red both work.
- Olive oil: Helps the koftas stay tender and adds a touch of richness. Melted butter or a neutral oil like avocado or sunflower oil can work if that’s what you’ve got.
- Greek yogurt: Keeps things soft and juicy, and helps bind the mixture. Plain full-fat yogurt or sour cream both work well. Dairy-free yogurt is fine too if you’re skipping dairy.
- Red wine: Boosts depth of flavor. You can use pomegranate molasses or a splash of stock if you prefer to keep it alcohol-free.
- Tomato puree: Adds a savory base note and helps balance the spices. Tomato paste, passata, or blended canned tomatoes are all solid swaps.
- Garlic granules: A little goes a long way. You can use fresh garlic if you like, but the granules mix in more evenly.
- Dried parsley: Adds herby brightness. Fresh parsley works too, just double the amount.
- Baking soda: Helps tenderize the meat and give the koftas a light texture.
- Sumac: Tangy and slightly citrusy. If you don’t have it, try a squeeze of lemon in the mix instead.
- Paprika, cumin, black pepper: These bring the warm spice. Don’t skip them.
- Salt: Essential for flavor. Taste and adjust if needed.
How to make lamb koftas
- Chill the meat: Pop the lamb in the freezer for about 15 minutes before mixing. Cold meat means better texture and easier shaping.
- Blend the onion: Blitz the onion with olive oil in a food processor or with an immersion blender until smooth and slushy.
- Mix it all: In a large bowl, combine the chilled lamb, onion blend, and all the remaining ingredients. Use your hands and mix until fully incorporated.
- Let it rest: Cover the bowl and refrigerate the mixture for at least 2 hours, or overnight if you’ve got the time. This lets the flavors mingle and the texture firm up.
- Shape the koftas: Roll into sausage shapes, aiming for around 100 grams or ½ cup each. You can weigh them if you’re feeling precise.
- Prep your grill: Heat it up and create a direct heat zone. You want char, not flames. A griddle pan or broiler works too.
- Grill time: Cook the koftas on medium-high heat, turning to get a nice char on all sides. They should be browned on the outside and cooked through with no pink in the middle.
- Serve them up: Stuff into pita, wrap in lettuce, pile onto rice, or just grab one straight off the grill and dip it in yogurt sauce.
Recipe notes and tips
- Chill the lamb first: Pop the raw lamb in the freezer for 15 minutes before mixing. It makes the meat easier to handle and helps the fat stay firm.
- Mix gently by hand: Once everything’s in the bowl, use your hands to combine it all evenly without overworking the meat.
- Rest before shaping: After mixing, let the whole mixture sit in the fridge for at least 2 hours. This helps the flavors develop and firms up the texture so shaping is easier.
- Portion control: Weighing the koftas keeps them uniform so they cook evenly. Aim for about 100 grams or ½ cup each.
- Avoid flare-ups: If grilling, go for high heat without big flames. Lamb has fat, and fat gets dramatic over fire.
- Don’t overcook: They’re best when just cooked through and still juicy. Keep an eye on them and turn as needed.
Storage instructions
- Fridge: Store cooked koftas in an airtight container for up to 4 days.
- Reheat easily: Warm them up in the microwave, air fryer, oven, or skillet. Try not to overcook them so they stay nice and juicy.
- Freezer (cooked): Let them cool completely, then freeze in a single layer before transferring to a container or bag. Defrost in the fridge overnight before reheating.
- Freezer (uncooked): Shape the koftas, freeze them raw on a tray, then transfer to a bag or container. Thaw overnight in the fridge before cooking.
Variations
- Lamb and mint: Add fresh chopped mint to the mix for that classic pairing.
- Herb lovers: Load up on parsley or coriander if you want brighter, fresher flavors.
- Spicy kick: Stir in chili flakes or cayenne for extra heat.
- Cheesy: Fold in a little crumbled feta before shaping for a rich surprise.
- Saucy twist: Mix barbecue sauce or even ketchup into the raw meat mixture for a sweeter, tangier flavor.
- Meatball style: Shape them into round meatballs instead of skewers and bake or pan-fry.
What to serve with lamb koftas
- Breads: Soft pita bread, warm flatbreads, or fluffy naan for stuffing and wrapping.
- Salads: Ranch Chicken Salad, High Protein Pasta Salad, or Broccoli Salad with Bacon and Cranberries for a fresh, crunchy contrast.
- Grains: Fluffy Basmati Rice, couscous, or even Cilantro Lime Radish Rice to soak up the juices.
- Sauces: Cottage Cheese Ranch Dip, Easy Greek Avgolemono Sauce, or Stout BBQ Sauce for dipping.
- Veggies: Roasted Red Peppers, Caramelized Onions, or zucchini to serve on the side.
- Extras: A dollop of hummus, a scoop of baba ganoush, or lemon wedges for squeezing.
Frequently asked questions
Can I make lamb koftas ahead of time?
Yes. Lamb koftas are the kind of thing that actually get better with a bit of rest. You can shape the meat mixture and keep it in the fridge for up to 24 hours before cooking. That time helps the flavors mingle and makes the mixture easier to handle. You can also freeze them raw if you’re planning further ahead. Just defrost before cooking.
Why did my lamb koftas fall apart on the skewer?
It’s usually not enough fridge time. Letting the mixture chill gives it time to firm up. Warm mince just doesn’t want to behave.
Can I bake or air fry lamb koftas instead of grilling?
Totally. Grilling gives you that smoky edge but baking, pan-frying, or using the air fryer works just as well. Just keep the heat medium-high and give them a flip so they brown all over.
More dinner recipes you will love
- Hot Honey Chicken Drumsticks
- Air Fryer Chicken Legs
- Creamy Ranch Chicken
- High Protein Curry Chicken Salad
- BBQ Chicken Cottage Cheese Bowl
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Lamb Koftas
Smoky, spicy lamb koftas are made for backyard grills and messy, sauce-dripping bites. The meat is loaded with garlic, cumin, paprika, and a bunch of fresh herbs, then shaped into juicy little flavor bombs that get those perfect charred edges. Wrap them up in pita, pile them on rice, dunk ’em in yogurt sauce – there is no wrong way to eat these.
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
- Chill the lamb first: Pop the raw lamb in the freezer for 15 minutes before mixing. It makes the meat easier to handle and helps the fat stay firm.
- Mix gently by hand: Once everything’s in the bowl, use your hands to combine it all evenly without overworking the meat.
- Rest before shaping: After mixing, let the whole mixture sit in the fridge for at least 2 hours. This helps the flavors develop and firms up the texture so shaping is easier.
- Portion control: Weighing the koftas keeps them uniform so they cook evenly. Aim for about 100 grams or ½ cup each.
- Avoid flare-ups: If grilling, go for high heat without big flames. Lamb has fat, and fat gets dramatic over fire.
- Don’t overcook: They’re best when just cooked through and still juicy. Keep an eye on them and turn as needed.
Storage instructions:
- Fridge: Store cooked koftas in an airtight container for up to 4 days.
- Reheat easily: Warm them up in the microwave, air fryer, oven, or skillet. Try not to overcook them so they stay nice and juicy.
- Freezer (cooked): Let them cool completely, then freeze in a single layer before transferring to a container or bag. Defrost in the fridge overnight before reheating.
- Freezer (uncooked): Shape the koftas, freeze them raw on a tray, then transfer to a bag or container. Thaw overnight in the fridge before cooking.
Nutritional Information
Calories: 405kcal | Carbohydrates: 4g | Protein: 26g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 104mg | Sodium: 771mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg
