Description
This Lamb Kofta recipe features tender and flavorful ground lamb mixed with aromatic spices and fresh herbs, shaped into cylinders and cooked to perfection. Perfectly suited for stovetop, air fryer, or grilling, these koftas are served with refreshing tzatziki sauce for a delicious Mediterranean-inspired meal.
Ingredients
Scale
Kofta
- 1 pound ground lamb (80/20 or 85/15)
- ½ cup finely chopped white onion
- ¼ cup plain breadcrumbs
- 3 tablespoons finely chopped fresh cilantro (plus more for serving)
- 2 garlic cloves (finely minced)
- 2 teaspoons coriander
- 1 ½ teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon cinnamon
- 1 ½ teaspoons salt (plus more to taste)
- ½ teaspoon black pepper
Tzatziki Sauce
- Prepared tzatziki sauce for serving (store-bought or homemade)
Instructions
- Prepare the Greek seasoning blend: In a small bowl, whisk together coriander, cumin, paprika, dried oregano, dried parsley, cinnamon, salt, and black pepper until well combined.
- Mix the kofta ingredients: In a large bowl, add the ground lamb, finely chopped white onion, plain breadcrumbs, fresh cilantro, minced garlic, and the prepared Greek seasoning blend. Mix thoroughly by hand to evenly distribute the spices and herbs throughout the meat.
- Shape the koftas: Divide the meat mixture into 8 equal portions and shape each into a 4-5 inch long by 1-inch wide cylinder. If you plan to grill, thread each kofta onto wooden skewers for easier handling on the grill.
- Cook the koftas (choose one method):
Stovetop: Heat a few teaspoons of oil in a large stainless steel or cast-iron skillet over medium-high heat. Add 4 koftas and cook for 7-8 minutes total, turning regularly to brown evenly on all sides. Repeat with the remaining koftas.
Air Fryer: Arrange the koftas in a single layer in a 6-quart air fryer basket. Cook at 400°F (204°C) for 7-8 minutes, shaking the basket halfway through for even cooking.
Grill: Place the skewered koftas over medium-high heat and grill for 7-8 minutes, turning periodically until evenly browned and cooked through. The internal temperature should reach 160°F (71°C) to ensure doneness. - Serve: Remove the cooked koftas from heat and serve warm topped with fresh cilantro or parsley alongside a generous side of tzatziki sauce for dipping.
Notes
- Use ground lamb with a fat content of 80/20 or 85/15 for the best flavor and juiciness.
- If you prefer, you can make your own tzatziki sauce with Greek yogurt, cucumber, garlic, lemon juice, and dill.
- The koftas can be prepared a few hours ahead and refrigerated to allow flavors to meld.
- Ensure the internal temperature reaches 160°F (71°C) to safely consume ground lamb.
- If grilling, soak wooden skewers in water for 30 minutes beforehand to prevent burning.
