Calories: 232kcal, Carbohydrates: 6g, Protein: 13g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 52mg, Sodium: 433mg, Potassium: 313mg, Fiber: 1g, Sugar: 1g, Vitamin A: 827IU, Vitamin C: 10mg, Calcium: 66mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
These Lamb Kofta Kebabs are packed with authentic Greek flavors, thanks to a homemade seasoning blend of ground cumin, coriander, and paprika. Cook them in the air fryer for a crispy exterior and tender inside, or turn them into kebabs for the grill or skillet. They’re perfect for satisfying your Mediterranean food cravings with minimal effort!
When I first started dabbling in Greek cuisine, I was extremely intimidated. All the flavors seemed so foreign to me.
That is, until I realized how basic most of the ground spices and herbs actually are!
These ground lamb kofta kebabs are made from common Greek spices and herbs that are easy to find—ground cumin, coriander, and paprika mixed with a few dried herbs and fresh cilantro. You can also easily whip up this Homemade Greek Seasoning to have on hand whenever your Mediterranean food obsession strikes!
Oh, and this Lamb Kofta recipe? You can cook them in the air fryer for a crispy outside and tender inside, or turn them into kebabs and cook them on the grill or sear them in a skillet. They taste just like the delicious kebabs you’d get at a food truck but without the need to slowly cook all day!
But the one thing you MUST do? Serve them with a side of Tzatziki Sauce! Yes, yes, yes — an absolute must!
Koftas are deliciously spiced meatballs that are super popular in Middle Eastern and Mediterranean cuisines. They’re typically made with ground meat, like lamb or beef, and mixed with a blend of herbs and spices to pack in tons of flavor. Whether grilled, fried, or baked, koftas are incredibly versatile and can be served on skewers, in wraps, or over a bed of rice for a delicious meal!
Notes about the ingredients needed for this Lamb Kofta recipe are below. Jump to recipe for the exact measurements.
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions
Add all the ingredients to a bowl and mix until fully combined. It’s easiest if you get in there with your hands!
Divide into 8 equal portions. Either eyeball the size, or use a kitchen scale for precise measurements.
Shape the mixture into 1-inch by 5-inch logs. Try to make them all the same size and thickness so they cook up evenly.
If you plan to make kebabs, soak the wood skewers in water for at least an hour before inserting into the lamb so they don’t burn when cooking. Otherwise, any part that is outside the meat could catch fire.
Carefully insert a skewer into each of the koftas.
Stovetop: Drizzle a few teaspoons of oil into a large stainless steel or cast-iron skillet over medium high heat. Add 4 koftas and cook for 7-8 minutes in total, turning them over so they brown on all sides. Repeat with the remaining koftas.
Grill: Place the lamb mixture onto wooden skewers. Cook koftas over medium high heat for 7-8 minutes, turning them as you cook so they brown evenly. You can use either a propane or charcoal grill.
Air Fryer: Place in a single layer in a 6-quart air fryer and cook at 400°F for 8-9 minutes, flipping over halfway through. There is no need to spritz with cooking spray, the lamb should have enough fat to get the edges super crispy.
You’ll know the koftas are done cooking when the internal temperature reaches 160°F.
These kebobs taste incredible on their own, but they really do need some type of dipping sauce to complete them. You can also sprinkle them with fresh herbs, like mint or parsley
You can also make a simple dipping sauce for this dish with 1 cup Greek yogurt, 2-3 cloves of crushed garlic, some lemon juice, and salt to taste. Either mix by hand or pulse in a food processor. (This is a variation on an authentic Tzatziki Sauce!)
Lamb kofta is generally made with ground lamb, onion, garlic, and Mediterranean spices.
Kebabs are typically made with chunks of meat whereas kofta uses a ground meat mixture.
Lamb kofta are so delicious, but you can take dinner up a level with these sides.
A Homemade Tzatziki is a great flavor pairing for a dip. Serve with Mediterranean Yellow Rice or Basmati Rice, and veggies for a complete meal. This recipe also is fantastic with a salad or served alongside Homemade Hummus and Baba Ganoush.
Or, pair it with another delicious Greek dish, like Mediterranean Couscous Salad, Cucumber Tomato Salad, Baba Ganoush, and Homemade Pita.
If you loved this kofta kebab recipe, then try one of these delicious Mediterranean dishes next:
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Whisk together the Greek seasoning blend in a small bowl.
Add ground lamb to a large bowl along with the onion, breadcrumbs, cilantro, garlic, and Greek seasonings. Mix by hand until well combined. Divide the meat into 8 equal portions and shape each one into a 4-5 inch long by 1-inch wide cylinder. (If grilling, you will want to do this on wooden skewers.)
Serve lamb koftas with a sprinkle of fresh cilantro or parsley and a side of tzatziki sauce.
Calories: 232kcal, Carbohydrates: 6g, Protein: 13g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 52mg, Sodium: 433mg, Potassium: 313mg, Fiber: 1g, Sugar: 1g, Vitamin A: 827IU, Vitamin C: 10mg, Calcium: 66mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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