Kofta Recipe

Prepare aromatics

Grate or very finely dice the onion and squeeze out excess moisture into a bowl (use a clean kitchen towel or paper towel). This prevents the mixture from becoming too wet and helps the koftas hold together.

Mix kofta ingredients

In a large bowl combine the ground lamb, grated onion, minced garlic, chopped parsley, ground cumin, ground coriander, cinnamon, smoked paprika, salt, black pepper, and red pepper flakes (if using). Add the egg and breadcrumbs. Mix gently but thoroughly with your hands or a spoon until evenly combined—avoid overworking, which can make the meat dense.

Chill

Cover and refrigerate the meat mixture for 20–30 minutes to firm up; this makes shaping easier and helps flavors meld.

Shape koftas

Wet your hands with a little water to prevent sticking. Portion out about 2 tablespoons (approximately golf-ball size) of the mixture and roll into oblong meatballs or patties about 1" wide and 2–3" long. You should get about 12–16 koftas depending on size.

Cook koftas

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil is shimmering, add koftas in a single layer without overcrowding (work in batches if needed). Cook 3–4 minutes per side, turning gently, until a deep brown crust forms and internal temperature reaches 160°F (71°C) for lamb/beef. Total cook time will be about 8–10 minutes per batch depending on size.

Keep warm

Transfer cooked koftas to a plate and tent with foil while you finish remaining batches. If desired, you can finish koftas in a 350°F (175°C) oven for 5 minutes to ensure doneness and even heating.

While koftas chill or cook, stir together Greek yogurt, lemon juice, minced garlic, chopped mint or parsley, salt, and pepper in a small bowl. Taste and adjust lemon and salt. Refrigerate until ready to serve. If the garlic is strong, let the sauce rest for 10–15 minutes to mellow.

Warm flatbreads or rice. If using pita or flatbread, warm in a dry skillet 30–60 seconds per side or wrap in foil and heat in a low oven for 5–10 minutes.

Assemble: place 2–3 koftas on each flatbread or a serving mound of rice. Add sliced tomato, thinly sliced red onion, and a spoonful of yogurt sauce. Sprinkle chopped parsley or mint and squeeze lemon over the top.

Serve immediately with extra lemon wedges and any additional hot sauce or chutney you like.