Mediterranean Lamb Kofta Skewers

This lamb kofta recipe transforms humble ground lamb into an aromatic Mediterranean masterpiece that brings the flavors of street food to your dinner table. The combination of warm spices, fresh herbs, and cooling yogurt sauce creates a perfect balance that will transport you straight to the eastern Mediterranean.

I first made these koftas for a backyard gathering when I wanted something beyond the usual burgers. The fragrant aroma filling my kitchen immediately took me back to my travels through Greece and Turkey, and now this has become my signature dish whenever friends come over.

Ingredients

• Ground lamb provides a rich, distinctive flavor that forms the backbone of this dish. Look for meat with about 15% fat content for juiciness
• Fresh mint and parsley bring brightness that cuts through the richness of the lamb
• Greek yogurt creates a thick, creamy sauce base. Full-fat versions work best for authentic texture
• Fresh cucumber adds refreshing crunch to the sauce. Be sure to squeeze out excess moisture for best results
• Ground spices like cumin and coriander add earthy, aromatic notes. Toast them briefly before using for deeper flavor

Step-by-Step Instructions

Prepare the meat mixture

Combine the ground lamb with grated onion, minced garlic, chopped herbs, and all the spices in a large bowl. Use your hands to gently mix everything together until just combined. Avoid overworking the meat or it will become tough when cooked. Let the mixture rest for 15 minutes in the refrigerator to allow the flavors to meld.

Shape the koftas

Divide the mixture into 8 to 10 equal portions. With slightly damp hands, shape each portion into oval or sausage-like forms about 3 inches long. If using skewers, mold the meat around them, pressing firmly to ensure the meat adheres. If you notice the mixture becoming sticky, dip your hands in cold water between shaping each kofta.

Cook to perfection

Preheat your grill or pan to medium-high heat. Brush each kofta lightly with olive oil to prevent sticking. Place them carefully on the hot surface and cook undisturbed for 3 to 4 minutes until a nice crust forms. Gently turn and continue cooking on all sides until the internal temperature reaches 160°F and they have a beautiful caramelized exterior with juicy interiors.

Create the yogurt sauce

While the koftas are cooking, combine the Greek yogurt with grated cucumber that has been thoroughly squeezed of excess moisture. Add minced garlic, lemon juice, chopped herbs, and a pinch of salt. Stir gently to incorporate all ingredients without breaking down the yogurt. Let it sit for at least 15 minutes to allow the flavors to develop fully.

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My favorite part of this recipe is the subtle hint of cinnamon that gives these koftas their distinctive flavor. I discovered this secret ingredient while traveling through Istanbul, where a street vendor showed me that just a small pinch transforms the entire dish. The first time I added it at home, my husband immediately recognized that special something that made these taste truly authentic.

Perfect Pairings

These lamb koftas shine brightest when served with complementary sides. Warm pita bread or flatbread makes the perfect vehicle for scooping up both the koftas and yogurt sauce. A simple tomato and cucumber salad dressed with lemon juice and olive oil adds freshness that balances the richness of the lamb. For a complete feast, consider adding hummus, tabbouleh, or roasted vegetables to create a Mediterranean mezze platter.

Make-Ahead Options

This dish offers excellent flexibility for busy cooks. The raw kofta mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator. This actually improves the flavor as the spices have more time to permeate the meat. The yogurt sauce can also be made a day ahead, though you may need to drain off any excess liquid that separates and give it a quick stir before serving. Fully cooked koftas reheat beautifully in a low oven for about 10 minutes.

Cultural Context

Kofta has a rich history throughout the Middle East, Eastern Mediterranean, and South Asia. Each region puts its own spin on these spiced meat skewers. The version in this recipe most closely resembles those found in Lebanon and Turkey, where lamb is the preferred meat and the blend of herbs is particularly aromatic. Traditionally served as street food, kofta has been enjoyed for centuries and remains popular for its affordability and excellent flavor. The accompanying yogurt sauce reflects the Greek influence with its cucumber and mint additions.

Recipe FAQs

→ Can I use a different type of meat for this kofta?

Yes, you can substitute ground beef or a mixture of lamb and beef for a different flavor profile. For a lighter option, ground turkey or chicken can work, though they may be slightly drier than lamb. Add 1-2 tablespoons of olive oil to the mixture if using poultry to maintain moisture.

→ How can I prevent my koftas from falling off the skewers?

To keep koftas secure on skewers, ensure your meat mixture is well-chilled before shaping. Pack the meat firmly around metal skewers (which conduct heat better than wooden ones), and refrigerate the formed koftas for 30 minutes before grilling. Flat, wide skewers work better than round ones for preventing rotation.

→ What sides pair well with lamb kofta?

Lamb kofta pairs beautifully with Mediterranean sides like warm pita bread, tabbouleh salad, hummus, or roasted vegetables. Rice pilaf or couscous make excellent starchy accompaniments to soak up the flavors. A simple Greek salad with feta cheese provides a fresh contrast to the rich meat.

→ Can I make the kofta mixture ahead of time?

The kofta mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator. This actually improves the flavor as spices have time to permeate the meat. You can even shape the koftas and store them separated by parchment paper for quicker cooking later.

→ How do I know when the koftas are properly cooked?

Lamb koftas should be cooked to an internal temperature of 160°F (71°C) for medium doneness. They should have a nicely browned exterior with slightly charred edges. When properly cooked, they'll feel firm but still slightly springy when pressed. Cooking time is typically 3-4 minutes per side on a medium-high grill.

→ Can I freeze leftover cooked koftas?

Yes, cooked koftas freeze well for up to 3 months. Allow them to cool completely, then wrap individually in plastic wrap and store in an airtight container. To reheat, thaw overnight in the refrigerator and warm gently in a 350°F (175°C) oven for about 10 minutes to maintain moisture.