Lamb Kofta Kebabs

Kebabs are an underrated classic and this recipe for lamb kofta kebabs is sure to be the talk of your next BBQ. The meat bursts with flavour and the spices all work together to create a taste explosion.  

The best part? They’re quick and easy to make, taking only 20 minutes! So, your BBQ guests won’t be left waiting to taste these incredible kebabs.  

Cooking Method

  1. Preheat your grill or griddle pan over a high heat. Brush the kebabs with olive oil and cook them for around 8 to 10 minutes, turning them frequently until they are golden brown on all sides and completely cooked through. 
  2. Preheat your oven to 250C/480F ready to prepare your pita breads. 
  3. Layer your breads in a sheet pan and use a cooking brush to lightly oil them and sprinkle on some salt and oregano. 
  4. Put your sheet pan with your pitas on the top rack in your oven and cook for 2 to 3 minutes until golden brown. 
  5. Prepare your yogurt sauce by heating butter in a pan and adding chopped tomatoes, garlic, and seasonings. Let this simmer for 5 to 10 minutes. 
  6. Place a pita bread on a plate, top it with lamb kebabs, tomato sauce, yogurt, and sprinkle some sliced red onions. 

The Ingredients

  • Lamb kofte kebabs (6 pack) 
  • Your choice of spices- such as oregano, parsley, cumin paprika, and cayenne pepper if you want an extra spicy kick 
  • Garlic 
  • Olive oil 
  • Pita breads 
  • Red onions, sliced 
  • 2 tablespoons of tomato sauce 
  • 1 tablespoon of yogurt 
  • Chopped tomatoes 

What to serve with your lamb kofta kebabs

Lamb kofta kebabs go really nicely with a traditional Greek feta salad and some additional sauces for dipping like tzatziki, hummus, and fava. If you’re putting together a full BBQ platter, you could serve them with some traditional Greek BBQ dishes such as: 

  • Beef souvlaki skewers 
  • Pork gyros souvlaki 
  • Chicken gyro  
  • Vegetable skewers 

Frequently Asked Questions

To prepare your own lamb koftas you can heat olive oil in a large saucepan with chopped onion and garlic over a medium to high heat until softened. Then combine (either in a food processor or by hand) lamb mince, spices, and tomato puree until it forms a paste.  

Next add the chopped parsley and sauteed onions and garlic and blend again until everything is well mixed. Put the kebab meat mixture into a bowl. Cover with plastic wrap and leave to rest for at least 1 hour. You can then assemble the kebabs by grabbing handfuls of your mixture and squeezing it evenly around wooden skewers. Keep them in the fridge until you’re ready to cook them. 

There are 3 main reasons why your koftas might fall apart when cooking: 

  • The meat isn’t finely ground- you need to work the meat, so all the ingredients combine together. It’s easiest to do this with a food processor but it can be done with your hands if you ensure it is thoroughly “kneaded” and mixed.  
  • Not enough pressure is applied when creating the skewers- without suitable pressure they can’t bind together properly and when heat is added, they will break apart. 
  • They’re overcooked- make sure you don’t overcook them as the meat can dry out which will result in them breaking apart.

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