Lamb Kofta

These lamb kofta are made with lamb mince, onion, garlic, herbs, and warm spices, then baked on skewers until golden and juicy. They are simple, family-style table food, served with yoghurt sauce, lemon, Greek-style salad, and warm Turkish bread.

Kofta have always meant a table set for sharing in this kitchen, with bowls of salad and yoghurt and warm bread set down alongside. The lamb is worked through with grated onion, garlic and warm spices, cumin and coriander and a little cinnamon, then shaped by hand around skewers and baked until golden. Grating the onion rather than chopping it keeps the mixture tender and every kofta juicy. They are generous and unfussy, made for the middle of the table where everyone reaches in and builds their own plate.

Prep: 15 min · Cook: 15 min · Serves: 4 · Cuisine: Mediterranean · Category: Lamb

Ingredients

Lamb Kofta

• 500g lamb mince
• 1 small brown onion, finely grated or very finely chopped
• 2 garlic cloves, finely grated or crushed
• ¼ cup finely chopped fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil, for brushing or drizzling
• Lemon wedges, to serve
• Extra chopped parsley, to serve

Method

1. If using bamboo skewers, soak them in water for at least 20 minutes before shaping the kofta.
2. Place the lamb mince in a large bowl. Add the onion, garlic, parsley, cumin, coriander, paprika, cinnamon, oregano, salt, and pepper.
3. Mix gently with clean hands until the spices and onion are evenly worked through the lamb. Do not overmix, or the kofta can become firm.
4. Divide the mixture into 6–8 portions. Shape each portion around a soaked bamboo skewer, pressing firmly enough that the mixture holds together.
5. Place the kofta on a lined tray and chill for 15 minutes if you have time. This helps them hold their shape while baking.
6. Preheat the oven to 200°C fan-forced.
7. Line a baking tray with baking paper and lightly brush or drizzle with olive oil.
8. Arrange the kofta on the tray, leaving a little space between each one. Brush or drizzle the tops lightly with olive oil.
9. Bake for 12–15 minutes, turning once if they feel firm enough, until browned and cooked through. Smaller kofta may be ready closer to 12 minutes.
10. Rest for 5 minutes before serving.
11. Serve warm with yoghurt sauce, lemon wedges, Greek-style salad, and warm Turkish bread.

Serving Suggestion

Bring these to the table as part of a shared spread. Serve them alongside Kofta-Spiced Lamb Mince with Peas and a Simple Yoghurt Sauce, with a bowl of Greek Style Salad with Feta, Olives & Garlic and warm Turkish bread rolls for everyone to tear and share.

Storage Notes

Store leftover kofta in an airtight container in the fridge for up to 3 days. Reheat gently in the oven, air fryer, or a covered pan until hot through. Cooked kofta can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Notes

Baking suits a home kitchen, especially if your pans are unreliable or prone to sticking.

Soaked bamboo skewers help the kofta hold their shape and make them easy to lift and serve.

Take care not to overbake. Lamb mince dries out quickly once it is cooked through, so pull them as soon as they are browned and firm.

Serve the kofta on a platter rather than in individual portions, so everyone helps themselves.

The Grace Table Tip

Wet your hands lightly before shaping each kofta. The mixture is soft, and damp hands keep it from sticking so you can press it firmly and evenly around the skewer.