Lamb Kofta Recipe

5 from 7 votes

Juicy Turkish lamb koftas seasoned with coriander, paprika, and chili flakes. Serve them with warm pita, garlic yogurt sauce, and sumac onions.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Low Lactose

Servings: people

Calories: 470kcal

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.
Add the dried mint and mix well. Set aside and keep refrigerated until you need it.

If cooking the koftas on a BBQ, preheat your BBQ to medium-high, if cooking them in the oven-grill, preheat the oven grill to medium-high, or if using a skillet, preheat your skillet over medium-high heat.
To prepare the kofte mixture, put all kofte ingredients in a large bowl and then 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 oven-grill and 5 to 7 minutes on the skillet to cook the koftas.
Serve them immediately on a bed of Turkish Rice Pilaf or Homemade Pita Bread with a dollop of yogurt dressing.

Use ground lamb with about 20% fat. Lean meat makes dry, tough koftas.
Knead the mixture well for at least 5 minutes, then rest it in the fridge for 2 hours or up to overnight. Both steps keep the koftas from falling apart.
Wet your hands when shaping so the mixture doesn't stick.
A small pinch of baking soda kneaded in makes the koftas extra springy and fluffy. A splash of cold sparkling mineral water does the same job.
Ground beef works instead of lamb. A half beef, half lamb mix is common in Turkish restaurants.
For a more traditional lokanta taste, leave out the egg, garlic, and parsley.
Get the grill or pan properly hot first. Strong heat sears the outside and keeps the juices in.
Cook on the BBQ for 6 to 8 minutes, under the broiler for 10 to 12, in a skillet for 5 to 7, or in the air fryer at 380°F (190°C) for 10 to 12. They're done at 160°F (71°C) inside.
Let a crust form before turning, and flip as little as possible.
Rest the cooked koftas for a couple of minutes before serving.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in a covered skillet with a splash of water.
Make ahead: the raw mixture keeps covered in the fridge for 2 days. Shaped raw koftas can be open-frozen, bagged, and kept frozen for around three months. Thaw in the fridge before cooking.
Serve with rice, warm pita, the garlic yogurt sauce, and sumac onions.