Lamb Kofta

Look no further for authentic Mediterranean flavors than this simple and healthy Lamb Kofta recipe. It is easy to mix ground lamb with fresh cilantro, onion, Greek seasoning, and breadcrumbs for a quick meal. You can either air fry, pan-sear, or grill these low-carb kebabs for an amazing dinner.

When I first started dabbling in the Greek cuisine, I was extremely intimidated. It seemed all of the flavors were so foreign to me.

That is, until I realized how basic most of the ground spices and herbs actually are!

And that’s what these Lamb Kofta Kebabs are made from – common Greek spices and herbs that are also easy to find.

We’re talking ground cumin, coriander, and paprika mixed with a few dried herbs and fresh cilantro.

You can also easily whip up this Homemade Greek Seasoning and just have it on hand whenever your Mediterranean food obsession strikes!

Oh ya, and this Lamb Kofta recipe? The preferred method is to cook them in the Air Fryer – they come out so darn crispy on the outside and still super tender on the inside.

You can also turn them into kebabs and cook them up on the grill or even sear them in a skillet.

But the one thing you MUST do? Serve them with a side of Tzatziki Sauce! Yes, yes, yes – an absolute must!

Ingredients

The ingredients needed to make lamb koftas include:

• 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.
• 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

The basic steps for making lamb koftas are simple to follow:

Combine 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.

Shape and Skewer

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.

Cook the Koftas

Air Fryer: Place in a single layer in a 6-quart air fryer and cook at 400° 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.

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.

You’ll know the koftas are done cooking when the internal temperature reaches 160°.

Serve the Koftas

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

Try pairing with store-bought or homemade tzatziki or homemade hummus.

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.

Meal Prep and Storage

• To Prep-Ahead: You can form and shape these kabobs up to 24 hours in advance. Store in the refrigerator until ready to cook.
• To Store: Keep leftover cooked lamb koftas in an airtight container for up to 3-4 days in the fridge.
• To Freeze: Place in an airtight freezer-safe container and store for up to 3-4 months. Do not freeze the yogurt based dip.
• To Reheat: Warm them in a skillet, the microwave, or an air fryer at 350° until heated throughout.

Dietary Modifications

The recipe you’ll find below is already low-carb as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Gluten-Free: Use gluten-free breadcrumbs.
• Keto: Substitute the breadcrumbs for pork rind crumbs.

You can also use ground turkey or beef if you are not a lamb fan.

FAQs

Expert Tips and Tricks

• Not too lean. You want a fattier ground lamb for the most flavor.
• Swap it out. If you are not a fan of lamb, use ground turkey or beef.
• Get in there. Use your hands to combine the lamb kofta mixture.
• Serve with sauce. These definitely need a good dipping sauce. A Greek yogurt-based one, like tzatziki, is preferred.
• Keep it uniform. By ensuring the koftas are a similar shape and size, they will cook evenly.

More Mediterranean Recipes

If you loved this kofta kebab recipe, then try one of these delicious Mediterranean dishes next:

• Mediterranean Couscous Salad
• Cucumber Tomato Salad
• Baba Ganoush
• Greek Pasta Salad
• Greek Turkey Meatballs
• Falafel
• Homemade Pita
• Greek Chicken Shish Kebabs