Lamb Kofta Recipe Grilled Spiced
There’s something truly special about the aroma of spiced, grilled lamb hitting the air on a warm evening. It transports you straight to a bustling Middle Eastern market, full of vibrant sounds and smells. This lamb kofta recipe is my tribute to those incredible flavours, refined in my own kitchen to be both authentic and achievable for the home cook. For years, I struggled with this dish until I discovered the simple trick of chilling the mixture before shaping – it’s a complete game-changer for getting that perfect shape and texture. It’s not just a meatball recipe; it’s a journey in every bite.
The magic is in the balance of spices—warm cumin, fragrant coriander, a whisper of cinnamon—all mingling with fresh mint and parsley, wrapped around rich, flavourful lamb mince. When these koftas hit the hot grill or a searing pan, the outside caramelises into a deliciously dark crust while the inside stays wonderfully succulent and tender. This is the kind of meal that feels special without being complicated. It’s ideal for a weekend barbecue with friends, a speedy weeknight dinner served with flatbreads and salad, or even as part of a larger mezze spread. We find ourselves making this again and again, and it always gets rave reviews.
Recipe Overview
This lamb kofta recipe delivers juicy, flavour-packed results every time. The key is a well-balanced spice blend and a simple technique to ensure they hold their shape perfectly during cooking. After testing this recipe five times, I finally got the spice balance just right; the hint of cinnamon really makes it sing. You’ll get beautifully browned, aromatic koftas that are tender on the inside with a satisfying chew. They can be grilled, pan-fried, or even baked.
- Prep Time: 20 minutes
- Chilling Time: 30 minutes
- Cook Time: 10-12 minutes
- Total Time: 1 hour 2 minutes
- Servings: 4 people (makes 12 koftas)
- Difficulty: Easy
Why You’ll Love This Lamb Kofta Recipe
- Genuine Flavour: We use a classic blend of spices that feels truly authentic. The deep, earthy notes of cumin and coriander are lifted by the brightness of fresh parsley and mint, with a subtle warmth from cinnamon and paprika that complements the lamb beautifully.
- Comes Together in About an Hour: Including the essential chilling time, this recipe is straightforward to prepare. The active prep takes just 20 minutes, making it a brilliant option for a flavourful weeknight meal.
- Flexible Recipe: Don’t have lamb? This kofta recipe works wonderfully with beef mince or even a 50/50 mix of lamb and beef. You can also experiment with herbs—try adding a little fresh dill or switching parsley for coriander.
- Great for Summer Gatherings: These are fantastic for barbecues. They cook quickly on the grill and can be served on skewers for easy eating. They’re also a brilliant centrepiece for a casual dinner party.
- Family Tested: My family absolutely adores these. The kids love shaping them into little sausage shapes, and they always disappear from the plate in minutes. It’s a dish that always gets compliments.
Ingredients You’ll Need
For the best results, try to use lamb mince with around 20% fat content. This ensures the koftas stay juicy and don’t dry out during cooking. I find that grating the onion, rather than chopping it, is the secret to infusing the maximum amount of flavour and moisture into the meat mixture.
- 500g lamb mince (preferably 20% fat)
- 1 medium brown onion, finely grated
- 3 cloves garlic, minced
- 30g fresh parsley, finely chopped
- 15g fresh mint, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1/2 tsp black pepper, freshly ground
- 1 tsp salt
- 1 tbsp olive oil (for cooking)
- Optional: 1/4 tsp cayenne pepper or chilli flakes for a little heat
Ashley’s Tip: After grating the onion, I give it a gentle squeeze in my hands over the sink to remove some of the excess water. This prevents the kofta mixture from becoming too wet, which helps them hold their shape on the grill.
How to Make Lamb Kofta
The process is quite straightforward. The most important part is not to overwork the meat mixture and to give it time to chill. This allows the flavours to meld together and helps the koftas firm up so they don’t fall apart during cooking. The origins of kofta are widespread across the Middle East and Asia, with each region having its unique take, but this method gives consistently great results.
- Prepare the Onion and Herbs: Grate the onion on the coarse side of a box grater into a large mixing bowl. Finely chop the parsley and mint, and mince the garlic. Add them to the bowl.
- Add Spices: Add the ground cumin, ground coriander, smoked paprika, cinnamon, salt, and pepper to the bowl with the onion and herbs. If you’re using cayenne or chilli flakes, add them now. Give everything a quick stir to combine.
- Combine with Lamb: Add the lamb mince to the bowl. Using your hands, gently mix all the ingredients together until they are just combined. It’s important not to overmix, as this can make the koftas tough.
- Chill the Mixture: Cover the bowl with cling film and place it in the refrigerator for at least 30 minutes (or up to 4 hours). This step is crucial for firming up the mixture and deepening the flavours.
- Shape the Koftas: Once chilled, divide the mixture into 12 equal portions. What works best for me is using slightly damp hands to prevent sticking. Roll each portion into a ball and then shape it into a small, thick sausage, about 10cm long. If using skewers, thread the mixture onto them now.
- Cook the Koftas: You have a few options here.
- For Grilling/Barbecue: Preheat your grill to a medium-high heat. Brush the koftas lightly with olive oil. Grill for 8-10 minutes, turning every 2-3 minutes, until cooked through and nicely charred on all sides.
- For Pan-Frying: Heat 1 tbsp of olive oil in a large frying pan or skillet over a medium-high heat. Add the koftas, being careful not to overcrowd the pan. Cook for 10-12 minutes, turning regularly, until browned all over and cooked through.
- For Baking: Preheat your oven to 200°C (180°C fan). Place the koftas on a baking tray lined with parchment paper and bake for 15-20 minutes, turning halfway, until golden brown.
- Rest and Serve: Once cooked, transfer the koftas to a plate and let them rest for a few minutes. This allows the juices to redistribute, ensuring they are perfectly tender. Serve warm.
Tips From My Kitchen
- Temperature Control: Whether you’re using a grill or a pan, make sure it’s properly preheated. Placing the koftas on a hot surface creates an instant sear, which locks in the juices and develops that fantastic crust.
- The Secret Step: I learned that the chilling step is non-negotiable. It truly is the secret to koftas that are easy to shape and don’t crumble during cooking. Don’t be tempted to skip it, even if you’re short on time.
- Make-Ahead: You can prepare the raw kofta mixture a day in advance and keep it covered in the fridge. You can also shape the koftas and store them on a tray, covered, in the fridge for up to 24 hours before cooking.
- Storage: Leftover cooked koftas can be stored in an airtight container in the refrigerator for up to 3 days. They reheat well in a microwave or a warm oven. They are also delicious cold, sliced up in a sandwich.
Common Mistakes to Avoid
- Overcrowding the pan: If you’re pan-frying, cook the koftas in batches. Piling too many into the pan at once lowers the temperature, causing them to steam rather than sear. You’ll miss out on that lovely browned crust.
- Wrong temperature: A heat that’s too high will burn the outside before the inside is cooked. Too low, and they won’t brown properly. Aim for a confident medium-high heat for the best results.
- Skipping the rest time: It’s tempting to eat them straight from the grill, but letting the koftas rest for 3-5 minutes before serving makes a huge difference. The muscle fibres relax, and the juices settle, resulting in a much more tender and flavourful bite.
What to Serve With Lamb Kofta
These koftas are wonderfully versatile. We love to serve them in warm pitta bread or flatbreads, stuffed with salad and a generous dollop of a cool, creamy sauce. If you enjoy grilled lamb, you should also check out my recipe for Grilled Lamb Chops Recipe Tender for another barbecue favourite.
- Authentic Tzatziki Sauce: The cool, tangy flavour of a good tzatziki is the absolute best pairing. The cucumber and yoghurt cut through the richness of the lamb. My Authentic Tzatziki Sauce Recipe Dip is a perfect match.
- Couscous Salad: A light and zesty couscous salad with chopped tomatoes, cucumber, red onion, and a lemon-herb dressing works beautifully as a side dish.
- Drink Pairing: A crisp, dry rosé or a cold lager complements the spices perfectly. For a non-alcoholic option, a sparkling lemon and mint water is wonderfully refreshing.
Frequently Asked Questions
Lamb Kofta Recipe
Ingredients
Method
- Prepare the Onion and Herbs: Grate the onion on the coarse side of a box grater into a large mixing bowl. Finely chop the parsley and mint, and mince the garlic. Add them to the bowl.
- Add Spices: Add the ground cumin, ground coriander, smoked paprika, cinnamon, salt, and pepper to the bowl with the onion and herbs. If you're using cayenne or chilli flakes, add them now. Give everything a quick stir to combine.
- Combine with Lamb: Add the lamb mince to the bowl. Using your hands, gently mix all the ingredients together until they are just combined. It’s important not to overmix, as this can make the koftas tough.
- Chill the Mixture: Cover the bowl with cling film and place it in the refrigerator for at least 30 minutes (or up to 4 hours). This step is crucial for firming up the mixture and deepening the flavours.
- Shape the Koftas: Once chilled, divide the mixture into 12 equal portions. What works best for me is using slightly damp hands to prevent sticking. Roll each portion into a ball and then shape it into a small, thick sausage, about 10cm long. If using skewers, thread the mixture onto them now.
- Cook the Koftas: You have a few options here. For Grilling/Barbecue: Preheat your grill to a medium-high heat. Brush the koftas lightly with olive oil. Grill for 8-10 minutes, turning every 2-3 minutes, until cooked through and nicely charred on all sides.
- For Pan-Frying: Heat 1 tbsp of olive oil in a large frying pan or skillet over a medium-high heat. Add the koftas, being careful not to overcrowd the pan. Cook for 10-12 minutes, turning regularly, until browned all over and cooked through.
- For Baking: Preheat your oven to 200°C (180°C fan). Place the koftas on a baking tray lined with parchment paper and bake for 15-20 minutes, turning halfway, until golden brown.
- Rest and Serve: Once cooked, transfer the koftas to a plate and let them rest for a few minutes. This allows the juices to redistribute, ensuring they are perfectly tender. Serve warm.
Notes
I really hope you give this lamb kofta recipe a try. It’s a staple in our house for a reason, and I love how it brings such vibrant, exciting flavours to the dinner table with minimal fuss. Let me know how you get on in the comments below – I’d love to hear about it!
