Why you’ll love this family favorite recipe!
When I first started dabbling in Greek cuisine, I was extremely intimidated. All the flavors seemed so foreign to me.
That is, until I realized how basic most of the ground spices and herbs actually are!
These ground lamb kofta kebabs are made from common Greek spices and herbs that are easy to find—ground cumin, coriander, and paprika mixed with a few dried herbs and fresh cilantro. You can also easily whip up this Homemade Greek Seasoning to have on hand whenever your Mediterranean food obsession strikes!
Oh, and this Lamb Kofta recipe? You can cook them in the air fryer for a crispy outside and tender inside, or turn them into kebabs and cook them on the grill or sear them in a skillet. They taste just like the delicious kebabs you’d get at a food truck but without the need to slowly cook all day!
But the one thing you MUST do? Serve them with a side of Tzatziki Sauce! Yes, yes, yes — an absolute must! Love kebabs? Try these Hawaiian Chicken Kebabs next.
What are koftas?
Koftas are deliciously spiced meatballs that are super popular in Middle Eastern and Mediterranean cuisines. They’re typically made with ground meat, like lamb or beef, and mixed with a blend of herbs and spices to pack in tons of flavor. Whether grilled, fried, or baked, koftas are incredibly versatile and can be served on skewers, in wraps, or over a bed of rice for a delicious meal!
Ingredients
For the exact measurements and detailed instructions, please see the recipe card below.
- Lamb. Use ground lamb that is a little lean but still full of some fat. An 85/15 blend is preferred but 80/20 can also be used. Most of the fat will drip off while air frying and grilling. You can also use ground turkey or ground beef if you’re not a big lamb fan!
- Onion. Sweet or white onion is preferred, but a yellow onion may be used as well.
- Breadcrumbs. Plain, unseasoned breadcrumbs are needed. You can also use a gluten-free breadcrumb.
- Cilantro. Finely chopped fresh cilantro gives an amazing flavor. Make sure you pack it down AFTER chopping in order to get the correct measurement.
- Garlic. Fresh minced cloves are preferred, but garlic powder can be subbed.
- Greek Seasoning Blend. You can prep this homemade seasoning blend ahead of time. Or, use the smaller measurements listed in the recipe card below.
How to Make Lamb Koftas
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions
1. Mix together ingredients and divide.
Add all the ingredients to a bowl and mix until fully combined. It’s easiest if you get in there with your hands!
Divide into 8 equal portions. Either eyeball the size, or use a kitchen scale for precise measurements.
2. Shape lamb mixture into koftas.
Shape the mixture into 1-inch by 5-inch logs. Try to make them all the same size and thickness so they cook up evenly.
If you plan to make kebabs, soak the wood skewers in water for at least an hour before inserting into the lamb so they don’t burn when cooking. Otherwise, any part that is outside the meat could catch fire.
Carefully insert a skewer into each of the koftas.
3. Cook on the grill, stovetop, or air fryer.
Stovetop: Drizzle a few teaspoons of oil into a large stainless steel or cast-iron skillet over medium high heat. Add 4 koftas and cook for 7-8 minutes in total, turning them over so they brown on all sides. Repeat with the remaining koftas.
Grill: Place the lamb mixture onto wooden skewers. Cook koftas over medium high heat for 7-8 minutes, turning them as you cook so they brown evenly. You can use either a propane or charcoal grill.
Air Fryer: Place in a single layer in a 6-quart air fryer and cook at 400°F for 8-9 minutes, flipping over halfway through. There is no need to spritz with cooking spray, the lamb should have enough fat to get the edges super crispy.
You’ll know the koftas are done cooking when the internal temperature reaches 160°F.
4. Serve with a sauce.
These kebobs taste incredible on their own, but they really do need some type of dipping sauce to complete them. You can also sprinkle them with fresh herbs, like mint or parsley
You can also make a simple dipping sauce for this dish with 1 cup Greek yogurt, 2-3 cloves of crushed garlic, some lemon juice, and salt to taste. Either mix by hand or pulse in a food processor. (This is a variation on an authentic Tzatziki Sauce!)
Meal Prep and Storage Directions
- Prep-Ahead: You can form and shape these kabobs up to 24 hours in advance. Store in the refrigerator until ready to cook.
- Storage: Keep leftover cooked lamb koftas in an airtight container for up to 3-4 days in the fridge. Place in an airtight freezer-safe container and store for up to 3-4 months in the freezer. Do not freeze the yogurt-based dip.
- Reheating: Warm them in a skillet, the microwave, or an air fryer at 350°F until heated throughout.
FAQs
Lamb kofta is generally made with ground lamb, onion, garlic, and Mediterranean spices.
Kebabs are typically made with chunks of meat whereas kofta uses a ground meat mixture.
What to Serve with Lamb Kofta?
Lamb kofta are so delicious, but you can take dinner up a level with these sides.
A Homemade Tzatziki is a great flavor pairing for a dip. Serve with Mediterranean Yellow Rice or Basmati Rice, and veggies for a complete meal. This recipe also is fantastic with a salad or served alongside Homemade Hummus and Baba Ganoush.
Or, pair it with another delicious Greek dish, like Mediterranean Couscous Salad, Cucumber Tomato Salad, Baba Ganoush, and Homemade Pita.
More Mediterranean Recipes
If you loved this kofta kebab recipe, then try one of these delicious Mediterranean dishes next:
- Greek Ground Turkey Rice Bowls
- Greek Lemon Rice
- Greek Pasta Salad
- Greek Turkey Meatballs
- Falafel
- Greek Chicken Shish Kebabs
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Lamb Kofta Recipe
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Ingredients
Lamb Koftas
- 1 pound ground lamb 80/20 or 85/15
- ½ cup finely chopped white onion
- ¼ cup plain breadcrumbs
- 3 tablespoons finely chopped fresh cilantro plus more for serving
- 2 garlic cloves finely minced
Greek Seasoning Blend
- 2 teaspoons coriander
- 1 ½ teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon cinnamon
- 1 ½ teaspoons salt plus more to taste
- ½ teaspoon black pepper
To Serve
Instructions
- Whisk together the Greek seasoning blend in a small bowl.
- Add ground lamb to a large bowl along with the onion, breadcrumbs, cilantro, garlic, and Greek seasonings. Mix by hand until well combined. Divide the meat into 8 equal portions and shape each one into a 4-5 inch long by 1-inch wide cylinder. (If grilling, you will want to do this on wooden skewers.)
- Stovetop: Drizzle a few teaspoons of oil into a large stainless steel or cast-iron skillet over medium high heat. Add 4 koftas and cook for 7-8 minutes in total, turning them over so they brown on all sides. Repeat with remaining koftas.Air Fryer: Place the koftas evenly spaced in a single layer in the bottom of a 6-quart Air Fryer basket. Cook at 400 degrees for 7-8 minutes, shaking the basket halfway through.Grill: Place the lamb mixture onto wooden skewers. Cook koftas over medium high heat for 7-8 minutes, turning them as you cook so they brown evenly.You’ll know the koftas are done cooking when the internal temperature reaches 160 degrees.
- Serve lamb koftas with a sprinkle of fresh cilantro or parsley and a side of tzatziki sauce.
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Video
Notes
- Prep-Ahead: You can form and shape these kabobs up to 24 hours in advance. Store in the refrigerator until ready to cook.
- Storage: Keep leftover cooked lamb koftas in an airtight container for up to 3-4 days in the fridge. Place in an airtight freezer-safe container and store for up to 3-4 months in the freezer. Do not freeze the yogurt based dip.
- Reheating: Warm them in a skillet, the microwave, or an air fryer at 350° until heated throughout.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I left out coriander and parsley and the yoghurt for the tzatziki (sorry i know that would have made this even better) as I didn’t have them but these were so flavourful and easy to make and cook. We did them for 4 mins a side over a gas weber and they turned out perfectly. Paired with a tomato and cucumber salad and yellow rice. Definitely will make again.
Yay! So happy to hear you enjoyed the recipe, Juliette! I’m so glad they turned out great even with missing ingredients! Thanks so much for taking the time to leave a comment and rating!