mediterranean · easy
Easy Lamb Kofta Recipe (Grill Pan or Oven, 20 Min)
Juicy spiced halal lamb kofta cooked in a grill pan or under the broiler, tucked into warm flatbread with garlic yogurt sauce, cucumber, tomato and red onion.
Nutrition per serving (estimate): 580 calories · 30 g protein · 33 g fat · 41 g carbs
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Filed under Mediterranean dinner recipes and one-pan dinner recipes.
This easy lamb kofta recipe gives you the flavor of a Middle Eastern grill house on a weeknight. Halal ground lamb is mixed with grated onion, garlic, parsley, cumin, coriander, paprika and a pinch of cinnamon, shaped into small ovals and seared in a cast-iron grill pan until charred outside and juicy inside. Tucked into warm flatbread with cool garlic yogurt sauce, cucumber, tomato and red onion, it’s a complete dinner in 20 minutes. Prefer the oven? The broiler method below takes the same time and leaves you with no pan to scrub.
Kofta (also spelled kofte or kufta) are spiced ground meat patties or skewers eaten from the Balkans and Turkey to the Levant and India. This version keeps the ingredient list short and the method simple.
Ingredients for easy lamb kofta
Ground lamb. Lamb with some fat (around 80 to 85% lean) gives the juiciest kofta. Very lean meat cooks up dry and crumbly. Many halal butchers will grind lamb shoulder for you; ask for it ground once, not twice.
Grated onion. It seasons the meat from the inside and adds moisture. Squeeze nothing out; the juice is part of the point.
Spices and herbs. Cumin and coriander are earthy and warm, paprika adds color, and a little cinnamon gives the gentle sweetness typical of Middle Eastern kofta. Fresh parsley keeps it bright. Swap half the parsley for mint if you like.
Garlic yogurt sauce. Thick Greek yogurt, a little garlic and lemon. It takes one minute and cools down the spices.
How to cook lamb kofta in a grill pan
Preheat properly. A cast-iron grill pan needs 2 to 3 minutes over medium-high heat. If it isn’t hot, the meat sticks to the ridges.
Leave the kofta alone. Give them 3 to 4 minutes before the first turn. Once a crust forms they release cleanly.
Turn and check. Keep turning every few minutes until browned on all sides and 160°F in the center. With 3/4-inch-thick ovals, that’s 10 to 12 minutes.
A regular heavy skillet works too; you’ll get an even brown crust instead of grill marks.
Easy lamb kofta recipe in the oven
The oven is the easiest way to cook a big batch, and it’s what many easy lamb kofta recipes in the UK use.
- Broiler (fastest): Arrange the kofta on a foil-lined sheet pan, set the rack 4 inches from the heat and broil on high for 8 to 10 minutes, turning halfway, until 160°F inside.
- Bake: Roast at 425°F for 12 to 15 minutes, turning once. The kofta brown less than under the broiler, but there’s no turning in a hot pan and no splatter. Baking adds a few minutes, so this version takes about 23 minutes in total.
What to serve with lamb kofta
Flatbread with yogurt and salad is the classic street-food way, but kofta are just as good on a plate. Serve them over fluffy rice or couscous, or with the lentils and caramelized onions of quick mujadara. A crunchy Greek chickpea salad makes a great side, and hummus is always welcome.
For a lamb dinner with a different cut, try easy lamb chops with mint yogurt. If you like the pita format, the chicken souvlaki pitas are made the same way with lemon-oregano chicken. Find more ideas in our Mediterranean dinner recipes.
Variations and substitutions
- Beef kofta: Use halal ground beef (80 to 85% lean) instead of lamb, or half beef and half lamb.
- Chicken kofta: Use ground chicken thigh and add 2 tbsp breadcrumbs to help it hold its shape.
- Spicier: Add 1/2 tsp Aleppo pepper or red pepper flakes and serve with a spoonful of harissa.
- Herby green sauce: Stir chopped mint and dill into the yogurt, or drizzle with tahini thinned with lemon juice and water for a dairy-free option.
Make ahead and storage
Shape the raw kofta up to 24 hours ahead and keep them covered in the fridge; the flavor gets better. Cooked kofta keep for 3 days in an airtight container in the fridge, and the yogurt sauce for 2 days. Reheat the kofta in a covered skillet over low heat with a splash of water, or in a 350°F oven for about 8 minutes. You can freeze shaped raw kofta on a tray, then bag them for up to 3 months and cook from thawed.
Cooking for Ramadan? See our Ramadan 2027 quick iftar recipes. For more fast weeknight meals, see our quick dinner ideas for 2027.
Quick supper
Recipe card
Ingredients
- 1 lb (450 g) halal ground lamb (about 80 to 85% lean)
- 1/2 small yellow onion, finely grated (about 1/4 cup)
- 2 garlic cloves, finely grated
- 1/4 cup finely chopped fresh parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cinnamon
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil, for the pan
- For the garlic yogurt sauce: 3/4 cup plain whole-milk Greek yogurt, 1 small garlic clove (finely grated), 1 tbsp lemon juice and a pinch of salt
- 4 pita or flatbreads (about 2 oz / 60 g each), warmed
- 1 cup thinly sliced cucumber
- 1 medium tomato, sliced
- 1/4 small red onion, thinly sliced
Instructions
Preparation images are AI-generated illustrations.
- 1
Put the lamb, grated onion with its juice, garlic, parsley, cumin, coriander, paprika, cinnamon, salt and pepper in a bowl. Mix with your hands for about 1 minute, just until the spices are evenly spread and the mixture feels slightly sticky.
Step 1 · AI-generated illustration - 2
Divide the mixture into 8 equal portions (about 2 oz each). With damp hands, shape each one into a flat oval kofta about 4 inches long and 3/4 inch thick, pressing a shallow groove down the middle with your finger so they cook evenly.
Step 2 · AI-generated illustration - 3
Heat a cast-iron grill pan over medium-high heat for 2 to 3 minutes, then brush the ridges with the oil. Meanwhile, stir together the garlic yogurt sauce ingredients.
Step 3 · AI-generated illustration - 4
Lay the kofta in the grill pan with space between them. Cook without moving for 3 to 4 minutes, until they release easily and have dark grill marks, then turn and cook 3 to 4 minutes more. Turn once or twice more until browned all over and an instant-read thermometer reads 160°F in the center, about 10 to 12 minutes total.
Step 4 · AI-generated illustration - 5
Warm the flatbreads in the hot grill pan or a dry skillet for 20 seconds per side. Fill each with two kofta, cucumber, tomato and red onion, and spoon over the garlic yogurt sauce.
Step 5 · AI-generated illustration
Helpful tips
- Grate the onion on the small holes of a box grater instead of chopping it. The juice keeps the lamb moist and the fine pulp won't make the kofta fall apart.
- Don't overwork the meat. Mix only until the spices disappear into it; kneading for longer makes kofta dense and springy.
- Wet your hands with cold water before shaping. The mixture won't stick to your palms and the surface stays smooth.
- For the oven, line a sheet pan with foil and broil the kofta 4 inches from the heat for 8 to 10 minutes, turning halfway, until they reach 160°F.
Frequently asked questions
How do you make easy lamb kofta in the oven?
Shape the kofta as directed and arrange them on a foil-lined sheet pan. Broil 4 inches from the heat for 8 to 10 minutes, turning once, or bake at 425°F for 12 to 15 minutes. Either way, cook until the center reaches 160°F. The broiler gives more color; baking is more hands-off.
What temperature should lamb kofta be cooked to?
Because kofta are made from ground meat, the USDA recommends cooking them to 160°F (71°C) in the center. Check the thickest kofta with an instant-read thermometer. They will still be juicy at that temperature thanks to the fat in the lamb and the grated onion.
Why do my kofta fall apart?
Usually the mixture is too wet (chopped onion releases water in chunks), the meat is too lean, or the kofta were turned before a crust formed. Grate the onion, use lamb with some fat, and leave the kofta alone for the first 3 minutes so they release from the grill pan on their own.
Can I make lamb kofta on skewers?
Yes. Press each portion around a flat metal skewer or a soaked wooden skewer into a log about 1 inch thick. Grill or broil them for 10 to 12 minutes, turning every few minutes. Flat skewers stop the kofta from spinning when you turn them.
Is this easy lamb kofta recipe halal?
Lamb is a permitted meat, so the kofta are halal when the lamb comes from a halal butcher or carries halal certification (zabiha slaughter). The recipe uses no alcohol or other non-halal ingredients.
What is the difference between UK and Middle Eastern lamb kofta recipes?
Easy lamb kofta recipes in the UK are often baked and served in pitta with salad and a mint or garlic yogurt, much like this one. Traditional versions across the Middle East, Turkey and South Asia vary the spices, from cumin and coriander to allspice, sumac or chili, and are usually grilled over charcoal.
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