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.

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Prep Time 20

Cook Time 25

Chill Time 2

Total Time 2 45

Servings Servings

Calories 405

Protein 26

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.