Lamb kofta are one of the most beloved street foods across the Middle East - spiced minced lamb shaped around skewers and grilled until charred on the outside and juicy within. Fragrant with cumin, coriander, cinnamon, and fresh herbs, they're deeply aromatic and incredibly satisfying, and they come together in under 35 minutes with nothing more than a handful of spices and a hot pan or grill.
Found in various forms across Lebanon, Turkey, Iran, Egypt, and beyond, kofta are one of those dishes that transcend borders - every culture in the region has its own version, but the combination of good lamb, warm spices, and intense heat remains constant. This recipe draws on the Levantine tradition, seasoning the lamb with a classic blend of cumin, coriander, cinnamon, allspice, and fresh flat-leaf parsley for a kofta that is aromatic without being overpowering.
Serve them tucked into warm flatbread with hummus, tzatziki or yogurt, pickled chillies, and fresh tomatoes for a proper Middle Eastern feast, or plate them up alongside tabbouleh and rice for something more substantial. They cook equally well on a BBQ, griddle pan, or under the grill, making them a brilliant year-round recipe.
Ingredients
For the kofta
- 400 g Lamb Mince
- 1 Small Onion , very finely grated
- 2 Garlic Clove , minced
- Fresh Flat-leaf Parsley , finely chopped
- Fresh Mint Leaves , finely chopped (optional but recommended) (optional)
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 0.5 tsp Ground Cinnamon
- 0.5 tsp Ground Allspice
- 0.25 tsp Chilli Flakes , or to taste
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
To serve
- 2 Flatbreads or Pitta Breads , warmed
- 4 tbsp Tzatziki
- 2 Tomatoes , sliced
- 0.25 Red Onion , thinly sliced
- Fresh Flat-leaf Parsley or Mint , to garnish
- Lemon Wedges
- Pickled Chillies (optional)
Method
-
In a large bowl, combine the lamb mince, grated onion, garlic, parsley, mint (if using), and all the spices. Mix thoroughly with your hands for 2–3 mins until everything is evenly combined and the mixture feels slightly sticky - this develops the protein in the meat and helps the kofta hold their shape on the skewers.
Tip: Grating the onion rather than chopping it distributes moisture evenly through the mixture and avoids crunchy pieces of onion in the finished kofta. Squeeze out any excess liquid from the grated onion before adding it - too much moisture makes the mixture hard to shape. -
Cover the bowl and refrigerate for at least 30 mins. This firms up the mixture and makes it easier to shape, and also allows the spices to meld into the meat.
-
If using wooden skewers, soak them in cold water for 30 mins to prevent scorching. Divide the mixture into 6 equal portions. With damp hands, shape each portion around a skewer into a long, thin sausage shape about 12–15cm long, squeezing firmly to adhere. Flatten slightly with your palm.
Tip: Keep your hands damp throughout shaping and squeeze the meat firmly onto the skewer - a loose kofta is more likely to fall apart during cooking. Flat-sided kofta also sit more stably on a griddle pan than perfectly round ones. -
Heat a griddle pan or frying pan over a high heat until smoking hot (or preheat the grill to its highest setting, or fire up the BBQ). Cook the kofta for 12–15 mins, turning every 3–4 mins, until deeply charred on the outside and cooked through with no pink remaining.
-
Rest for 2–3 mins before serving. Serve tucked into warm flatbreads with hummus or tzatziki, sliced tomatoes, red onion, fresh herbs, and lemon wedges.
Air Fryer Method
-
Preheat the air fryer to 200°C for 3–5 mins.
-
Lightly brush or spray the basket with oil. Place the kofta skewers in the basket - trim the skewers to fit if needed. Cook in batches if the kofta don't fit in a single layer.
-
Cook for 12–14 mins, turning halfway, until deeply coloured on the outside and cooked through with no pink remaining.
Tip: The air fryer won't replicate the char of a BBQ or griddle, but it produces a well-coloured, juicy kofta with minimal effort and no smoke. A light brush of olive oil before cooking helps achieve a better colour.
Alternatives & Variations
Use extra-lean lamb mince (10% fat) instead of standard - reduces saturated fat noticeably, though the kofta will be slightly less juicy; don't overcook or they'll dry out
Swap lamb for a 50/50 mix of lamb and extra-lean beef mince - lower in fat than all-lamb while keeping good flavour
Serve in a lettuce wrap instead of flatbread - cuts carbs significantly and keeps the dish naturally gluten free
Use a low-fat yogurt dip seasoned with garlic, lemon, and mint instead of full-fat tzatziki
This recipe is naturally gluten free - the kofta mixture contains no breadcrumbs or flour. Simply serve in gluten free flatbreads or pitta (available at Tesco and Sainsbury's) or in lettuce wraps. Check your hummus or tzatziki labels if buying shop-bought, and ensure any pickled chillies are gluten free. All spices used are naturally gluten free.
FAQs
Around 35 mins of active prep and cooking, plus 30 mins of chilling time. The chilling is important for both texture and flavour - factor it in when planning. The actual cooking time is just 12–15 mins.
Rated Easy. Mixing and shaping kofta is straightforward once you get the hang of it, and the cooking is simple high-heat grilling. The main things to get right are chilling the mixture properly and keeping your hands damp when shaping.
Yes -they freeze brilliantly. Freeze raw shaped kofta on a lined tray until solid, then transfer to a freezer bag for up to 3 months. Cook straight from frozen on a medium-high heat, adding 4–5 mins to the cooking time. Cooked kofta can also be frozen - cool completely, freeze in an airtight container, and reheat in the oven at 180°C fan for 12–15 mins until piping hot.
Yes - the mixture can be made and kept covered in the fridge for up to 24 hours before shaping and cooking. The shaped kofta on skewers can be refrigerated for up to 8 hours before cooking, making them ideal for BBQ or dinner party prep.
The classic serve is in warm flatbread or pitta with hummus or tzatziki, fresh tomatoes, red onion, and herbs. For a more substantial meal, serve alongside tabbouleh, Lebanese-style rice with vermicelli, or a simple fattoush salad. A dollop of harissa on the side adds a welcome kick.
Yes - the BBQ is arguably the best cooking method for kofta. The intense direct heat gives a deep char and smoky flavour that a griddle pan approximates but can't fully replicate. Cook over medium-high direct heat for 12–15 mins, turning regularly. Metal skewers are preferable on the BBQ as they conduct heat through the centre of the meat and cook it more evenly.
Yes - the air fryer works very well for kofta. Preheat to 200°C, place in a single layer, and cook for 12–14 mins, turning halfway. You won't get the same smoky char as a BBQ or griddle, but the result is juicy, well-coloured, and fuss-free. Trim the skewers to fit your basket and cook in batches if needed.
What you'll need
200 Pieces Bamboo Paddle Skewers 15CM
Skewers are suitable for grilling, dinner buffets, parties, grilled corn, hot dogs, fruits and vegetables, grilling, appetizers, cocktail labels, cheese, chocolate fountains, marshmallows, sandwiches and more.
Amazon
View on AmazonThis page contains affiliate links. Learn more.
