Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) ground lamb (preferably 80/20)
- 1/2 medium yellow onion, grated (about 1/2 cup / 120 ml with juices)
- 3 garlic cloves, finely grated or minced
- 1/2 cup finely chopped fresh parsley
- 2 tbsp finely chopped fresh mint (or dill)
- 1 large egg
- 1/3 cup panko breadcrumbs
- 2 tsp kosher salt, plus more to taste
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp cayenne pepper (optional)
- 1 tsp freshly ground black pepper
- 1 cup plain Greek yogurt
- 1/2 English cucumber, grated and squeezed dry (about 1/2 cup packed)
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 6 pita or other flatbreads, for serving
Do This
- 1. Make yogurt sauce: mix yogurt, squeezed cucumber, 1 small grated garlic clove, lemon juice, olive oil, salt; chill.
- 2. Mix kofta: combine lamb, grated onion, garlic, herbs, egg, panko, salt, spices until tacky.
- 3. Shape: divide into 6 portions and press onto skewers (about 1 inch thick); chill 20–30 minutes.
- 4. Heat charcoal grill to medium-high (450–500°F / 232–260°C at the grate) with a two-zone fire.
- 5. Grill kofta 10–12 minutes total, turning every 2–3 minutes, to 160°F (71°C) internal.
- 6. Rest 5 minutes, then serve with yogurt-cucumber sauce and warm flatbread.
Why You’ll Love This Recipe
- Big flavor, simple technique: warm spices, herbs, and garlic do most of the work.
- Charcoal makes it special: smoky edges and a juicy center with that irresistible grilled char.
- Cool, creamy contrast: yogurt-cucumber sauce balances the rich lamb perfectly.
- Weeknight-friendly: minimal prep and quick cooking once the grill is hot.
Grocery List
- Produce: yellow onion, garlic, English cucumber, lemon, fresh parsley, fresh mint (or dill), optional tomato/red onion for serving
- Dairy: plain Greek yogurt
- Pantry: ground lamb, panko breadcrumbs, egg, kosher salt, black pepper, ground cumin, ground coriander, sweet paprika, ground cinnamon, ground allspice, optional cayenne, extra-virgin olive oil, flatbread (pita/lavash/naan)
Full Ingredients
Grilled Lamb Kofta
- Ground lamb: 2 lb (907 g), preferably 80/20 for best juiciness
- Yellow onion: 1/2 medium, grated on the large holes (about 1/2 cup / 120 ml with juices)
- Garlic: 3 cloves, finely grated or minced
- Fresh parsley: 1/2 cup, finely chopped
- Fresh mint: 2 tbsp, finely chopped (or substitute fresh dill)
- Egg: 1 large
- Panko breadcrumbs: 1/3 cup (about 30 g)
- Kosher salt: 2 tsp
- Ground cumin: 1 tsp
- Ground coriander: 2 tsp
- Sweet paprika: 1 tsp
- Ground cinnamon: 1/2 tsp
- Ground allspice: 1/4 tsp
- Cayenne pepper (optional): 1/4 tsp
- Freshly ground black pepper: 1 tsp
- Skewers: 6 wide metal skewers, or 6–8 bamboo skewers soaked in water for 30 minutes
- Neutral oil: 1 tsp, for oiling the grill grate (canola, grapeseed, or avocado)
Yogurt-Cucumber Sauce (Cool & Creamy)
- Plain Greek yogurt: 1 cup (240 g)
- English cucumber: 1/2, grated (about 3/4 cup loose), then squeezed dry to yield about 1/2 cup packed
- Garlic: 1 small clove, finely grated (or 1/2 clove for a milder sauce)
- Lemon juice: 1 tbsp (15 ml)
- Extra-virgin olive oil: 1 tbsp (15 ml)
- Kosher salt: 1/4 tsp, plus more to taste
- Fresh mint or dill (optional but great): 1 tbsp finely chopped
For Serving (Optional but Recommended)
- Flatbread: 6 pita rounds (or lavash/naan), warmed
- Fresh herbs: extra parsley or mint, chopped
- Lemon wedges: 1 lemon, cut into wedges
- Sliced red onion: 1/2 small
- Sliced tomato: 1–2 medium
Step-by-Step Instructions
Step 1: Prep skewers and the cucumber
If using bamboo skewers, soak them fully submerged in water for 30 minutes to reduce burning on the grill.
Grate 1/2 English cucumber on the large holes of a box grater. Wrap the grated cucumber in a clean kitchen towel (or several layers of paper towels) and squeeze firmly over the sink until noticeably drier. This prevents a watery sauce.
Step 2: Make the yogurt-cucumber sauce
In a bowl, combine 1 cup (240 g) Greek yogurt, the squeezed grated cucumber, 1 small grated garlic clove, 1 tbsp (15 ml) lemon juice, 1 tbsp (15 ml) olive oil, and 1/4 tsp kosher salt. Add 1 tbsp chopped mint or dill if you like.
Cover and refrigerate while you make the kofta (at least 20 minutes is ideal). Chilling helps the flavors meld and keeps it extra refreshing.
Step 3: Mix the kofta until it turns tacky
In a large bowl, add 2 lb (907 g) ground lamb, grated onion (with juices), 3 grated/minced garlic cloves, 1/2 cup chopped parsley, 2 tbsp chopped mint, 1 egg, and 1/3 cup panko.
Sprinkle in the spices: 2 tsp kosher salt, 1 tsp cumin, 2 tsp coriander, 1 tsp paprika, 1/2 tsp cinnamon, 1/4 tsp allspice, 1/4 tsp cayenne (optional), and 1 tsp black pepper.
Mix with clean hands for about 60–90 seconds, squeezing and folding, until the mixture looks uniform and feels tacky (it should start to cling to your hand a bit). This tackiness helps the kofta hold to the skewers without falling apart.
Step 4: Shape and chill the kofta
Divide the mixture into 6 equal portions (about 5.3 oz / 150 g each). With slightly damp hands, press each portion around a skewer into a long log about 7–8 inches long and roughly 1 inch thick.
Pinch the meat firmly onto the skewer so it adheres. If you want a classic look and more surface area for char, gently press shallow ridges along the kofta with your fingers.
Place the skewers on a sheet pan and refrigerate for 20–30 minutes. This quick chill helps the fat firm up and makes grilling easier.
Step 5: Build a two-zone charcoal fire and preheat the grill
Light a chimney starter filled about 3/4 full with charcoal (roughly 4–5 quarts). When the coals are mostly covered in gray ash, pour them onto one side of the grill to create a two-zone fire (hot zone and cooler zone).
Cover and preheat with the vents open until the grill reaches 450–500°F (232–260°C) at the grate level (an instant-read grill thermometer is helpful). Clean the grates well, then lightly oil the grates using a paper towel dipped in 1 tsp neutral oil and held with tongs.
Step 6: Grill the kofta for smoky char (and safe doneness)
Place kofta skewers over the hot zone. Grill for 10–12 minutes total, turning every 2–3 minutes so all sides get browned and lightly charred without burning.
Move skewers briefly to the cooler zone if you get flare-ups. Cook until an instant-read thermometer inserted into the thickest part reads 160°F (71°C).
Transfer to a platter and rest for 5 minutes to let the juices settle.
Step 7: Warm flatbread and serve
Warm pita/flatbread on the grill for 20–40 seconds per side (watch closely so it doesn’t crisp too much). Serve kofta hot with the chilled yogurt-cucumber sauce, fresh herbs, lemon wedges, and any optional toppings like sliced red onion and tomato.
For easy eating, slide the kofta off the skewer onto flatbread, spoon on sauce, and finish with herbs and a squeeze of lemon.
Pro Tips
- Choose lamb with enough fat: 80/20 (or similar) stays juicy and holds together better on the grill.
- Mix just until tacky: under-mixing can cause crumbling; over-mixing can make the texture springy. Aim for a sticky, cohesive mixture.
- Chill before grilling: even 20 minutes helps the skewers keep their shape, especially in hot weather.
- Use two-zone grilling: sear over the hot coals, then shift to the cooler side if the outside is browning too fast.
- Squeeze the cucumber well: drier cucumber means a thick, creamy sauce instead of a watery one.
Variations
- Oven/broiler method (no grill): bake on a lined sheet pan at 425°F (218°C) for 14–18 minutes (to 160°F / 71°C), then broil 1–2 minutes for color.
- Beef or mixed meat kofta: swap in 2 lb (907 g) ground beef (85/15) or use a 50/50 mix of lamb and beef.
- Spice profile change: add 1 tsp ground sumac for tang, or replace mint with 2 tbsp chopped cilantro for a different herb-forward flavor.
Storage & Make-Ahead
Make-ahead: Shape the kofta onto skewers up to 24 hours ahead, cover tightly, and refrigerate. The yogurt-cucumber sauce can be made up to 2 days ahead (stir before serving).
Refrigerate leftovers: Store cooked kofta in an airtight container for up to 3 days. Store sauce separately for best texture.
Reheat: Warm kofta in a 350°F (177°C) oven for 10–12 minutes, or in a covered skillet over medium-low heat with a splash of water for 5–7 minutes, until hot throughout.
Freeze: Freeze uncooked shaped kofta (preferably off the skewers) for up to 2 months. Thaw overnight in the refrigerator, then skewer and grill. You can also freeze cooked kofta for up to 2 months; reheat in the oven.
Nutrition (per serving)
Approximate, per 1 kofta skewer plus about 1/4 cup yogurt-cucumber sauce (not including flatbread or extra toppings): 430 calories, 30 g protein, 31 g fat, 6 g carbs, 1 g fiber, 3 g sugars, 820 mg sodium. Values vary by lamb fat level and yogurt brand.
