Turkish Grilled Lamb Kofta - Izgara Kofte

Grilled Lamb Kofta (Izgara Kofte in Turkish) is one of the most popular street food in Turkey made with minced lamb and aromatic spices such as coriander and paprika.

It is extremely easy to make at home with just a few simple ingredients and some basic cooking skills.

These extremely delicious and juicy lamb kofta kebabs are traditionally cooked over charcoal but you can cook them on a gas BBQ, on the stove, or even in the oven grill.

One of the best things about this Turkish Lamb Kofta is its versatility. You can serve it in a variety of ways, making it perfect for any occasion.

Additionally, the kofta is shaped into small cylinders or patties, making it easy to eat and share.

What is Lamb Kofta?

Lamb kofta is a popular Middle Eastern and Mediterranean dish made from ground lamb meat flavored with various spices and fresh herbs.

They can be shaped in patties (Patlican Kebabi - Eggplant Kebab), balls (Sulu Köfte - Turkish Meatball Soup), sausage-shaped (Izmir Kofte - Smyrna Meatballs), or on skewers (Adana Kebap - Adana Kofte).

Kofta dishes are very popular in Turkey and there are around 300 different types of kofte recipes.

Although technically koftas are "meatballs", some Turkish kofta recipes don't contain any meat such as Courgette Fritters (Mucver) Recipe, Fellah Koftesi, and Mercimek Kofte (Vegan Lentil Balls).

They are more widely consumed than any other dish, and many regional variations date back hundreds of years.

Origins of Lamb Kofta

Lamb kofta is a popular dish throughout the Middle East and Mediterranean region including Turkey, Lebanon, Egypt, and Greece.

Its exact origin is unclear, as variations of the dish are present in many countries across the region.

However, it is believed that kofta originated in Persia (modern-day Iran) and then spread throughout the region as a popular street food.

As the dish spread, it evolved to incorporate local ingredients and flavors, leading to the creation of different variations across different countries.

In Turkey, lamb kofta is a popular dish that is often served as part of a mezze platter or as a main course.

In Lebanon, kofta is often made with a mixture of ground lamb and beef. It is then seasoned with a blend of spices such as allspice, cinnamon, and nutmeg.

Lebanese kofta is typically grilled and served with a side of hummus and pita bread.

Why This Recipe Works?

• Grilled Lamb Kofta is easy to prepare with step-by-step instructions and pictures, a perfect weekday meal with minimum preparation.

• You can make them ahead and keep them refrigerated for up to 3 days or freeze them for up to 3 months. Perfect dish for busy weekday meals or big gatherings!

• Most of the ingredients for making Lamb Koftas are possibly already in your pantry or fridge.

Ingredients and Substitutes

• Lamb mince - 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 minced meat will make them dry and tough.

• Onion -  It adds extra flavor and moisture to the koftas. 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 absolutely essential. You can turn it into a paste with a mortar and pestle or grate it with a Microplane. 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 - Great tasting herb to add to the Kofte mixture. Use flat-leaf or curly parsley leaves for the best results. You can substitute it with thyme or oregano. 

How to Make the Best Lamb Koftas?

Making this delicious kofta dish is very simple and straightforward.

However, to achieve the best results you need to follow a few tips and simple steps:

Prepare the Yoghurt Dressing

Turn the garlic into a paste using a pestle and mortar or grate it using a Microplane.

Place the yogurt in a bowl and 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 minced 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 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 (Sehriyeli Pilav) or Greek Pita Bread with a dollop of yogurt dressing.

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

How to Serve Lamb Koftas?

There are many ways to enjoy this juicy Lamb Koftas:

You can have them with flatbread such as Turkish Pide Bread - Ramazan Pidesi, Bazlama (Turkish Flatbread), or Garlic Naan - Indian Flatbread.

Or serve them with pilaf dishes such as Bulgur Pilavi (Turkish Bulgur Rice Pilaf), Yellow Rice (Indian Turmeric Pilau Rice), or Turkish Bulgur Pilaf with Lentils.

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 (Turkish Yoghurt With Cucumbers), or Tomato and Walnut Salad (Gavurdagi Salatasi).

Top Tips From the Chef

• The lamb mince should have %20 fat for soft and delicious koftas. Using lean meat will make them dry and tough.

• 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.

• For meal prep, you can store the kofta mixture refrigerated in an airtight container for a couple of days.

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 up to 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 store it in the freezer 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.

Recipe FAQs

Related Recipes

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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! 🙂 

Bon appétit! / Afiyet olsun!

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