Grilled Lamb Kofta with Yogurt Sauce. If that phrase makes you think of a restaurant meal that feels tricky to pull off at home, I get it. I used to feel the same way. But then I learned how simple it can be with a few pantry spices, some fresh herbs, and a grill or hot pan. The yogurt sauce cools everything down and ties it all together. This is one of those recipes that turns a regular weeknight into something a little special without a ton of steps.
The Story Behind This Recipe
From my kitchen to yours—Grilled Lamb Kofta with Yogurt Sauce mixes a little nostalgia with a cozy aroma. Tested, tasted, and ready for your table. Grilled Lamb Kofta with Yogurt Sauce. If that phrase makes you think of a restaurant meal that feels tricky to pull off at home, I get…
Lamb Kofta Recipe
When I make lamb koftas, I want bold flavor, juicy texture, and a sauce that makes every bite sing. This recipe checks those boxes and then some. Koftas are basically seasoned ground lamb shaped around skewers or into small logs. They cook fast, so dinner lands on the table in under 30 minutes once the meat is mixed. The yogurt sauce is cool and garlicky, which balances the spiced lamb like magic.
I usually mix the lamb with grated onion, garlic, fresh parsley, ground cumin, coriander, paprika, and a pinch of cinnamon. That cinnamon is subtle but it adds warmth. A touch of baking soda keeps the kofta tender, while a splash of olive oil helps it stay moist on the grill. If you have time, let the mixture rest for 20 minutes in the fridge to let the flavors bloom and the texture set up for easier shaping.
Yield wise, a pound of ground lamb makes about eight kofta logs or four to six skewers, depending how generous you are. I like to pair them with warm pita, chopped tomato cucumber salad, and the yogurt sauce. If you want to build a mixed grill night, these sit perfectly next to grilled beef kebabs for a crowd pleasing spread.
Pro tip: If your skewers are wooden, soak them in water for 20 to 30 minutes. They will be less likely to scorch.
“I tried these on a rainy Tuesday and my husband swore they tasted like our favorite Mediterranean spot. The yogurt sauce is the secret weapon. Save some for drizzling on everything the next day.”
What Goes in Lamb Koftas
Here is a simple, reliable ingredient list you can pick up in one quick store run:
- Ground lamb: 80 to 85 percent lean is perfect for juicy koftas.
- Grated onion: Adds moisture and savory depth. Squeeze lightly so it is not soaking wet.
- Garlic: Freshly minced for punch.
- Fresh parsley or mint: Bright, herby lift. I prefer parsley in the mix and mint on top.
- Spices: Cumin, coriander, paprika, salt, black pepper, and a pinch of cinnamon.
- Baking soda: A tiny bit tenderizes the meat.
- Olive oil: Helps with juiciness and browning.
- For the sauce: Greek yogurt, lemon juice, garlic, salt, olive oil, and chopped dill or mint.
If you are stocking your fridge, grab extra Greek yogurt. It is handy for breakfasts and you can even turn the rest into dessert like this lovely blackberry Greek yogurt cake. But first, let it do its thing in the sauce, because that cool, creamy dip brings the whole plate together.
Flavor tweak: Like heat? Add a pinch of cayenne. Prefer a smokier vibe? Use smoked paprika.
How to Make Lamb Koftas
The process is simple and fast. Here is my go to approach:
- Mix the meat: In a bowl, combine ground lamb, grated onion, garlic, parsley, spices, baking soda, and olive oil. Mix with your hand until well combined, but do not overwork it.
- Rest: Chill the mixture for 15 to 20 minutes. This makes shaping easier and keeps the kofta from falling apart.
- Shape: Wet your hands lightly. Form the meat into small logs or press it around skewers, about the length of your palm and around three quarters of an inch thick.
- Make the sauce: Stir Greek yogurt, lemon juice, grated or minced garlic, salt, a drizzle of olive oil, and chopped dill or mint. Taste and adjust salt and lemon.
- Cook: Grill, broil, or pan sear until browned on the outside and cooked through in the center.
- Rest again: Give the koftas a couple of minutes to relax so the juices settle.
Safety note: For ground lamb, aim for an internal temp of about 160 F for doneness. A quick read thermometer is your friend.
Make ahead: You can mix the meat a day early. Cover and chill. Shape right before cooking. The sauce also keeps nicely for two to three days.
Best Way to Cook Lamb Koftas
You have options, and they all work. Choose what fits your kitchen and your mood.
On the Grill
Heat your grill to medium high. Oil the grates so the koftas do not stick. Place the skewers over direct heat and cook for about 6 to 8 minutes total, turning every couple of minutes for even browning. You want a deep golden char and cooked through center. Pull and rest for 2 minutes. Serve with lemon wedges and herbs. If you are doing a backyard cookout, these go great with a platter of corn and maybe a second protein. I love tossing on a few roasted fish with cherry tomatoes packets for people who prefer seafood.
Stovetop Sizzle
No grill tonight? Use a cast iron skillet or grill pan. Heat a thin film of oil over medium high until shimmering. Cook the koftas for 6 to 9 minutes, turning to brown all sides. If the pan gets too smoky, lower the heat slightly. When you are done, a little cleanup trick saves the day. Here is how to clean a greasy stove top without scratching. Worth a peek for post dinner sanity.
Broiler or Oven
Broiler: Preheat and position a rack a few inches from the heat. Place koftas on a lined sheet and broil, turning once, until charred and cooked through, about 6 to 8 minutes total. Oven: Bake at 425 F for 12 to 15 minutes, turning once, then run under the broiler for a minute if you want more color.
Juiciness rule: Do not press down on the koftas while they cook. That squeezes out the good stuff.
What to Serve with Lamb Koftas
For me, the best plate starts with soft pita or flatbread, spoonfuls of yogurt sauce, and a quick salad. I chop tomatoes, cucumbers, red onion, parsley, lemon, and olive oil with a pinch of salt. A bowl of fluffy rice or herby couscous rounds it out if you want a bigger meal. I also love pickled onions or pickled turnips for a bright, tangy crunch.
If you want a little variety on the table, a simple green salad with lemony dressing is perfect. You can also add grilled vegetables like zucchini and peppers. For a party, do a build your own spread with koftas, sauces, herbs, and warm breads. Guests can assemble wraps and eat with their hands. If dessert is on your mind, fruit is lovely, but I also love something a bit indulgent after a savory meal. A slice of cake or a fruity treat fits right in. Or take it in another direction and plan a Mediterranean style week with different proteins. We did a surf and turf night with koftas and fish, then another evening with leftovers and salad.
And because we all have those nights when we want something different yet comforting, I like keeping a list of other easy dinners. Try switching it up during the week with pantry pasta or a skillet meal. Or rewind to a classic weekend dish to share with family. There is always room for creativity in the kitchen.
Common Questions
How do I keep koftas from falling apart? Mix the lamb well so it is cohesive, rest it in the fridge for 15 to 20 minutes, and wet your hands when shaping. If you are using skewers, press the meat firmly around them.
Can I use ground beef or turkey instead of lamb? Yes. Beef works great with the same spices. Turkey is leaner, so add a splash of olive oil and watch the cook time so it does not dry out.
What if I do not have fresh herbs? Use dried parsley or dried mint, but cut the amount to about one third. Fresh really brightens the flavor, though, so grab it if you can.
Can I freeze lamb koftas? Absolutely. Shape them and freeze on a sheet until firm, then transfer to a bag. Cook from frozen over slightly lower heat, adding a few minutes to the cook time.
How long does the yogurt sauce keep? Two to three days in the fridge. Stir before serving. It tends to disappear fast in my house.
Ready to Fire Up the Grill?
Now you have everything you need to make Grilled Lamb Kofta with Yogurt Sauce anytime the craving hits. Keep the spices simple, mix gently, cook hot and fast, and let that creamy sauce work its cool magic. If you want more reference points, I love the approach from Lamb Koftas with Yoghurt Dressing – RecipeTin Eats and the method in Grilled Lamb Kofta Kebabs & Garlic Yogurt Sauce | The Intl Kitchen …. I hope you try this soon and make it your own with your favorite sides and a table full of happy faces. Save this recipe, tag a friend, and get those skewers ready.
Lamb Kofta
Ingredients
Method
- In a bowl, combine ground lamb, grated onion, garlic, parsley, spices, baking soda, and olive oil. Mix with your hand until well combined, but do not overwork it.
- Chill the mixture for 15 to 20 minutes.
- Wet your hands lightly, form the meat into small logs or press it around skewers.
- Stir together Greek yogurt, lemon juice, grated garlic, salt, olive oil, and chopped dill or mint.
- Taste and adjust salt and lemon as needed.
- Grill, broil, or pan sear the koftas until browned on the outside and cooked through in the center.
- Let the koftas rest for a couple of minutes.
