Juicy, smoky Lamb Kofta Kebabs grilled to perfection! Packed with Greek, (Mediterranean) and Middle Eastern spices, fresh herbs, garlic, and onion, these Koftas are perfect for summer BBQs, weeknight dinners, or Mezze feast. Includes Oven, Air Fryer, and Pan-Fry instructions too!
Everyone will love these Greek Kofta Kebabs (even your kids) because they are basically meatballs on a skewer! Easy to make, perfect for summer barbecues. Perfect for parties, appetizer platters, picnics or a family dinner. So many ways to serve, switch the meats to your favorite, this summer recipe is a winner!
Ingredients
- Ground Lamb
- Small Onion
- Breadcrumbs or Panko
- Garlic Cloves
- Fresh Parsley
- Cumin
- Paprika
- Ground Coriander
- Harissa Paste
- Sumac (optional)
- Salt and Pepper
Equipment You'll Need
- Bbq Grill
- Wooden Skewers (or can use metal)
- Mixing Bowl
- Cutting Board and Knife
- Tongs
How To Make Kofta Kebabs
- Soak - place wooden skewers in water to soak, 30 minutes is perfect.
- Combine - place all the ingredients into a bowl. Using your hands, mix until combined.
- Shape - using your hands, shape the meat mix around each wooden skewer, pressing firmly so it holds shape.
- Cook - preheat Bbq grill. Lightly oil grates to prevent sticking. Place on bbq until cooked, about 8-10 minutes (internal cooked temp 160°F or 71°C). The skewers always seem to burn, so it's important to ensure they are soaked in water.
- Serve - enjoy with Pita bread and Garlic Yogurt Sauce or Tzatziki.
Flavor Variations
- Beef Koftas - substitute Lamb with regular Beef (not lean), or make a 50/50 mixture of Beef and Lamb
- Chicken Koftas - use ground Chicken Thighs or Ground Chicken but you'll need to add a tablespoon of oil so it doesn't dry out
- Turkish Koftas - add a teaspoon of Allspice, and when placing them on skewers, flatten them, don't keep them round
- Herby Koftas - add extra Parsley and a tablespoon of freshly chopped Mint
Recipe Tips and FAQs
- Grate the Onion - personally I don't love using a grater, but it ensures that the onion pieces aren't overpowering and disappear into the meat mixture. Squeeze out any excess moisture, or add a bit of extra Breadcrumbs. If chopping, make sure its super finely chopped (or use food processor)
- Chill Kofta Meat - to help keep the shaped Kofta Kebabs keep shape when cooking, chill them in the fridge for 30 minutes before cooking. This is great for meal prep in advance
- Don't Overmix Meat - gently mix all together and avoid overmixing to keep Koftas tender
- Flat Metal Skewers - if using metal skewers, flat skewers hold onto the shape of the Koftas better than round metal skewers. These are great if cooking over a charcoal bbq
- Harissa Substitute - Harissa Paste is a North African Chili Paste and I love the flavor it brings. To substitute add a teaspoon of Chili Flakes and extra cloves of Garlic. You can also skip it if you don't like it spicy
- Shaping Koftas Tip - when shaping the lamb mixture onto the skewer, make a meat sausage and push the soaked skewer through it. It can look a bit lumpy when skewered, just placed it on a plate and rolled it to level out the lumps.
Can I Make Koftas Ahead of Time?
Yes. Shape Lamb Koftas on skewers and cover with Cling Wrap. Refrigerate up to 24 hours before using. You can also freeze them (make sure they are frozen on a tray (not touching each other) before placing in a Ziploc Bag for up to 3 months. Defrost overnight in fridge before cooking (again, don't let them thaw touching each other so they don't stick together).
Alternative Koftas Cooking Methods
- Oven Baked Koftas - preheat oven to 425°F (220°C). Place Koftas on parchment paper on a baking sheet and cook for 18-20 minutes - turning halfway through.
- Air Fryer Lamb Koftas - preheat Airfryer to 400°F (200°C). Line basket with parchment paper or spray with oil. Cook for 10-12 minutes, flipping halfway through.
- Pan Fried Koftas - add a teaspoon of oil in a skillet, over medium-high heat. Cook Koftas for about 3-4 minutes per side until golden and cooked through.
Lamb Koftas Serving Suggestions
- Serve in Pita Bread stuffed with Lettuce, Tomatoes, Onions, and Tzatziki
- Classic Greek Salad
- Easy Tzatziki Sauce
- Roasted Chickpea Salad
- Saganaki - Fried Greek Cheese
- Yogurt Garlic Sauce
- Bell Pepper Salad
- Chicken Souvlaki Skewers
Looking for tasty lamb recipes this summer? Look no further than this Kofta Lamb Kebab recipe, sounds fancy and exotic, but so easy to make. Remember to place the skewers across the grill lines when barbecueing, so you get a nice grill mark on the kofta. Bon Appetit! Приятного аппетита!
Equipment
- Bbq Grill
- Wooden Skewers or can use Metal Skewers
- Mixing Bowl
- Tongs
Ingredients
- 1 pound (500g) Ground Lamb
- 1 small Onion super finely diced or grated
- ¼ cup Breadcrumbs or Panko
- 3 cloves Garlic
- ¼ cup fresh Parsley finely chopped
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1½ teaspoons Ground Coriander
- 1 teaspoon Harissa Paste
- ½ teaspoon Sumac optional
- ½ teaspoon Salt and Pepper
Instructions
- Soak - place wooden skewers in water to soak, 30 minutes is perfect.
- Combine - place all the ingredients into a bowl. Using your hands, mix until combined.
- Shape - using your hands, shape the meat mix around each wooden skewer, pressing firmly so it holds shape.
- Cook - preheat Bbq grill. Lightly oil grates to prevent sticking. Place on bbq until cooked, about 8-10 minutes. The skewers always seem to burn, so it's important to ensure they are soaked in water.
- Serve - enjoy with Pita bread and Yogurt Sauce or Tzatziki.
©PetersFoodAdventures.com *originally posted November 2017, updated June 2025
