Lamb Kofta Recipe

Prepare aromatics

Finely chop the onion, parsley, and mint. Place the chopped onion in a small bowl and squeeze out any excess moisture with your hands or a clean towel to prevent the kofta from becoming too wet.

Mix meat and seasonings

In a large bowl combine the ground lamb, chopped onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, allspice, paprika, kosher salt, and black pepper. Sprinkle the baking soda over the mixture if using. Add 1 tablespoon cold water. Using your hands, mix gently but thoroughly until ingredients are evenly distributed and the mixture becomes slightly tacky (about 1–2 minutes). Avoid overworking the meat.

Shape onto skewers

Divide the mixture into 8 equal portions (about 2 ounces each). With wet hands, press each portion around a skewer into an elongated oval shape about 3–4 inches long and 1 inch thick, smoothing seams so they hold together. If you prefer individual meatballs, shape into rounds instead.

Chill (optional)

If time allows, cover and refrigerate the skewered kofta for 20–30 minutes to help them firm up and hold their shape during cooking.

Cook – grill or pan-fry

Method A — Grill: Preheat a grill or grill pan to medium-high (about 400°F/200°C). Brush kofta lightly with olive oil. Grill skewers 3–4 minutes per side, rotating until evenly charred and internal temperature reaches 160°F (71°C). Method B — Pan: Heat a large skillet over medium-high and add 1–2 tablespoons olive oil. Add skewers (or patties) and cook 3–4 minutes per side, pressing gently once to ensure even contact, until nicely browned and cooked through (160°F/71°C).

Rest

Transfer cooked kofta to a plate and let rest 3–5 minutes. Resting helps juices redistribute and makes it easier to handle when assembling.

Prepare cucumber: Grate the cucumber, place into a clean towel or fine mesh strainer, and press or squeeze to remove as much liquid as possible. This prevents watery sauce.

Combine sauce ingredients: In a small bowl mix Greek yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, chopped dill or mint, salt, and pepper. Taste and adjust seasoning (more lemon or salt as needed). Refrigerate until ready to serve so flavors meld.

Warm the pita: Wrap pitas in foil and warm in a 350°F (175°C) oven for 5–8 minutes, or warm briefly in a dry skillet or on the grill.

Assemble: Spread a spoonful of yogurt sauce on each warm pita or plate. Place 1–2 lamb kofta skewers (or remove meat from skewers) on top. Add sliced red onion, chopped tomatoes, and sprinkle fresh parsley and a pinch of sumac if using. Serve with lemon wedges to squeeze over the kofta.

Serve immediately: Kofta are best hot off the grill with cool yogurt sauce and warm bread.