Lamb Kofta Recipe

Lamb Kofta, or Izgara Köfte in Turkish, is one of Turkey's oldest street foods. My recipe needs only ground lamb, a handful of spices, and 25 minutes. The koftas come out juicy in the middle with a deep, smoky crust. Cook them on the barbecue, under the broiler, or in a pan.

Jump to:

• What is Lamb Kofta?
• Why This Recipe Works?
• Ingredients You'll Need
• Step-by-Step Instructions for lamb kofta recipe
• Serving Suggestions
• Recipe Tips From the Chef
• Storage Instructions
• Make Ahead
• Recipe FAQs
• Related Recipes
• Lamb Kofta Recipe

In Turkey, these koftas are traditionally cooked over charcoal at roadside grills and lokantas.

You can shape them into small cylinders or flat patties. Both are traditional, so pick what's easiest for you.

What is Lamb Kofta?

At its heart, lamb kofta is just ground lamb kneaded with spices and fresh herbs. You'll find a version of it on tables all over the Middle East and the Mediterranean.

They can be shaped into flat patties like Patlican Kebabi - Eggplant Kebab and Chicken Kofta, rolled into balls like the ones in my Meatball Soup, formed into sausage shapes (İzmir Köfte), or pressed onto skewers (Adana Kebab Recipe).

Kofta dishes are very popular in Turkey. Food writers count as many as 291 named köfte varieties across the country, from İnegöl köfte (Turkish Beef Kofta) and garlicky Akçaabat köfte to the long, thin Tire köfte. Some don't contain any meat at all, such as Mucver (Turkish Zucchini Fritters), Fellah Koftesi, and Mercimek Köftesi (Vegan Lentil Meatballs). Others, like Çiğ Köfte, traditionally aren't cooked. For softer oven-baked meatballs, try my Homemade Kofte (Turkish Meatballs) Recipe.

Turks eat köfte more often than almost any other dish. Many regional versions go back hundreds of years. In Turkey, lamb kofta often turns up as part of a mezze platter or as a main course along with Sumac Onions.

In Lebanon, cooks often mix ground lamb with beef and season it warmly with allspice, cinnamon, and nutmeg.

Lebanese kofta is typically grilled and served with a side of Toum - Lebanese Garlic Sauce and Laffa Bread.

Why This Recipe Works?

• One bowl and your hands are the only equipment the mixture needs. There's no special technique to learn.

• The spice list is short, but it's the real thing. Coriander, paprika, and pul biber are what a köfte shop in Turkey would reach for.

• Once shaped, the koftas cook in well under 10 minutes, whichever method you choose.

• The garlic yogurt sauce takes minutes and comes together while the koftas cook.

• Leftovers hold up. The koftas taste just as good stuffed into a next-day pita as they do fresh off the grill.

• You can trust them for guests. The patties hold their shape and cook evenly, even on a crowded grill.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Ground lamb - The main ingredient for kofte is minced lamb (ground lamb); its fat content is as important as the quality of the meat. Ideally, it should have %20 fat for soft and delicious koftes. Using lean meat will make it dry and tough.

• Onion - It adds extra flavor and keeps the koftas juicy. I prefer grating it into the mixture. You can finely chop and sauté them if you prefer. You can substitute it with two banana shallots.

• Garlic - It is another great flavoring for kofte dishes and is a must. You can substitute the fresh garlic with the garlic powder.

• Egg - It helps to bind the meat, breadcrumbs, spices, and herbs. For up to one kilo of meat, you usually won't need more than one egg.

• Kofta Spices - Most recipes call for a blend of coriander powder, black pepper, and paprika (or chili), but you can also add cumin, cayenne pepper, or a touch of cinnamon.

• Bread crumbs - They absorb the juices from the meat as it cooks, trapping them within the meatball. Also, they give meatballs a nice soft texture.

• Parsley - A great-tasting herb to add to the Kofte mixture. Use flat-leaf or curly parsley leaves for the best results. Thyme or oregano also work in its place. 

Step-by-Step Instructions for lamb kofta recipe

Prepare the Yogurt Dressing

Turn the garlic into a paste using a pestle and mortar or grate it using a Microplane. Place the yogurt in a bowl, add the garlic paste along with the dried mint, and mix well. Set aside and keep refrigerated until you need it.

Prepare the Lamb Koftas

If cooking the koftas on a BBQ, preheat your BBQ to medium-high. For cooking the koftas on an oven grill, preheat it to medium-high. Or, if you want to cook the koftas on a skillet, preheat it over medium-high heat.

To prepare the kofte mixture, place the ground lamb, grated onion, parsley, garlic, egg, breadcrumbs, salt, and spices in a large bowl.

Mix well for at least 5 minutes or until it has a nice and soft texture, slightly sticking to your hand. 

Shape them into 10-12 equally sized patties using the palm of your hands. Wet your palm with a bit of water to avoid the meatballs sticking to your hand. 

Cook the koftas on the BBQ for 6 to 8 minutes, until all sides are nicely browned. It would take 10 to 12 minutes in the oven grill and 5 to 7 minutes on the skillet to cook the koftas.

Serve them immediately on a bed of Turkish Rice or Pita Bread Recipe with a dollop of yogurt dressing.

Serving Suggestions

There are many ways to enjoy these juicy Lamb Koftas: You can have them with flatbread such as Turkish Pide Bread - Ramazan Pidesi, Bazlama, or Garlic Naan - Indian Flatbread.

Or serve them with pilaf dishes such as Bulgur Pilaf, Turmeric Rice Recipe, or Mujadara.

Don't forget to add some refreshing side dishes to go with your spicy Lamb Koftas, such as Indian Chickpea Salad (Chana Salad), Greek Cucumber Salad, Cacik, Skordalia - Greek Potato Dip, Fish Taco Slaw Recipe, or Gavurdagi Salatasi (Turkish Tomato Walnut Salad).

Recipe Tips From the Chef

• Fat matters. If your ground lamb is very lean, the koftas turn out dry and crumbly.

• Let your kofte mixture rest for a minimum of 2 hours, ideally overnight, for the flavors to meld.

• Use your hands to mix up the meat, herbs, and spices to make sure everything is mixed well.

• You can shape the lamb kofta on skewers and serve them as lamb kofte kebabs for your BBQ parties.

• Wet your hands before shaping the koftas. The mixture stops sticking and they come out smooth.

• For extra springy, fluffy koftas, knead a small pinch of baking soda into the mixture. I use the same trick in my İnegöl-style beef koftas.

• A splash of cold sparkling mineral water kneaded into the mixture is another lokanta secret. It keeps the koftas light and juicy.

• Get the grill properly hot before the koftas go on. Strong, flame-free heat sears the outside and keeps the juices in. A weak fire slowly dries them out.

• Let a crust form before turning the koftas on the grill. Flip them as few times as possible so they hold their shape.

• If you use wooden skewers, soak them in water for 30 minutes first so they don't burn. Press the meat on in two or three stages so it grips well.

• Watch for flare-ups on the barbecue. If the fat starts to flame, move the koftas to a cooler part of the grill.

• Rest the cooked koftas for a couple of minutes before serving. They stay juicier.

One authenticity note: lokanta-style Izgara Köfte is usually made without egg, garlic, or parsley. I include all three because they make the koftas easier to handle at home. Leave them out if you want the plainest, most traditional version.

Storage Instructions

• Refrigerate leftovers promptly - If you have any leftover lamb kofta, make sure to refrigerate it within two hours of cooking. Place it in an airtight container and store it in the refrigerator for 3 days.

• Freeze for longer storage - If you want to store lamb kofta for a longer period, you can freeze it. Place the cooked kofta in an airtight container or freezer bag and freeze for up to three months.

• Thaw safely - When you're ready to eat the frozen lamb kofta, thaw it safely in the refrigerator overnight. Avoid thawing it at room temperature or in the microwave, as this could lead to uneven thawing and bacterial growth.

• Reheat gently - Warm leftover koftas in a covered skillet with a splash of water over medium-low heat. They heat through without drying out.

Make Ahead

You can make the kofte mixture up to two days ahead and keep it covered in the fridge. If you shape the patties ahead, stack them between sheets of parchment paper so they don't stick together. Shaped raw koftas also freeze well.

Open-freeze them on a tray, bag them up, and keep them frozen for around three months, then thaw overnight in the fridge before cooking. Take the mixture out of the fridge 30 minutes before cooking so it loses its chill.

Recipe FAQs

Related Recipes

For more delicious Turkish street food recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making these soft, juicy, and spicy grilled Lamb Koftas as much as you enjoy eating them! 🙂