Sheet-Pan Lamb Kofta with Tahini and Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes

Quick Ingredients

• 1 lb (450 g) ground lamb
• 1/4 cup (15 g) panko breadcrumbs
• 2 garlic cloves, minced
• 2 tbsp parsley + 1 tbsp mint, finely chopped
• 1 tsp ground cumin, 1 tsp ground coriander
• 1/2 tsp smoked paprika, 1/4 tsp cinnamon or allspice
• 1 tsp kosher salt, 1/2 tsp black pepper
• 2 tbsp finely grated onion (squeezed dry), zest of 1 lemon
• 2 tbsp olive oil for veg + 1 tbsp olive oil for sauce
• 1 pint (10 oz/280 g) cherry tomatoes
• 1 large red onion, cut into wedges
• 1/3 cup (80 g) tahini, 1 small garlic clove, 2–3 tbsp lemon juice
• 1/4–1/2 cup (60–120 ml) cold water, 1/4 tsp ground cumin, salt
• 4 pita or flatbreads
• 1/2 cup mixed herbs (parsley, mint, dill), lemon wedges

Do This

• 1. Heat oven to 450°F (230°C). Line a sheet pan and brush with 2 tsp oil.
• 2. Toss cherry tomatoes and red onion with remaining 4 tsp oil, salt, and pepper; spread on half the pan.
• 3. Mix lamb, panko, grated onion (squeezed), garlic, herbs, spices, lemon zest, salt, pepper. Shape 8 oval kofta.
• 4. Arrange kofta on the other half of the pan; roast 15–18 minutes, flipping veg halfway, until kofta reach 160°F (71°C).
• 5. Optional: Broil 1–2 minutes to brown the tops.
• 6. Whisk tahini, lemon juice, garlic, cumin, salt; thin with cold water. Finish with 1 tbsp olive oil.
• 7. Warm flatbreads, drizzle everything with tahini sauce, shower with herbs, and serve with lemon.

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Why You’ll Love This Recipe

• Sheet-pan ease: juicy spiced lamb patties roast right alongside sweet, blistered cherry tomatoes and charred red onion.
• Balanced flavors: nutty lemon-tahini sauce, bright herbs, and warm flatbreads tie everything together.
• Weeknight-friendly yet dinner-party worthy in under an hour.
• Customizable: swap proteins, change spices, or serve bowl-style over grains and greens.

Grocery List

• Produce: 1 large red onion, 1 pint cherry tomatoes, 1 lemon (plus extra for serving), 1 small bunch parsley, 1 small bunch mint (and/or dill), 3 garlic cloves.
• Dairy: None required.
• Pantry: Ground lamb (1 lb), tahini, panko breadcrumbs, olive oil, kosher salt, black pepper, ground cumin, ground coriander, smoked paprika, cinnamon or allspice, optional Aleppo pepper or red pepper flakes.

Full Ingredients

For the Kofta

• 1 lb (450 g) ground lamb
• 1/4 cup (15 g) panko breadcrumbs
• 2 tbsp finely grated onion, squeezed dry
• 2 garlic cloves, minced
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon or allspice
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp lemon zest

For the Sheet-Pan Vegetables

• 1 pint (10 oz/280 g) cherry tomatoes
• 1 large red onion, cut into 1/2-inch (1.25 cm) wedges
• 2 tbsp extra-virgin olive oil, divided (2 tsp for the pan, remainder for veg)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Optional: 1 tsp ground sumac or 1/2 tsp dried oregano

For the Lemon-Tahini Sauce

• 1/3 cup (80 g) tahini
• 1 small garlic clove, grated or finely minced
• 2–3 tbsp fresh lemon juice (to taste)
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt (plus more to taste)
• 6–8 tbsp (90–120 ml) cold water, as needed to thin
• 1 tbsp extra-virgin olive oil

For Serving

• 4 pita or flatbreads
• 1/2 cup loosely packed mixed herbs (parsley, mint, dill), chopped
• Lemon wedges
• Optional: Aleppo pepper or red pepper flakes, for finishing

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Place a rack in the upper third of the oven and heat to 450°F (230°C). Line a large rimmed sheet pan with foil or parchment. Brush the surface with 2 teaspoons of the olive oil (from the vegetables) to prevent sticking and encourage browning.

Step 2: Make the lemon-tahini sauce

In a small bowl, whisk the tahini, grated garlic, lemon juice, ground cumin, and salt. It will thicken at first; whisk in cold water a tablespoon at a time until the sauce becomes creamy and pourable, about the consistency of heavy cream. Whisk in 1 tablespoon olive oil for sheen and body. Taste and adjust lemon and salt. Set aside.

Step 3: Toss the vegetables

In a bowl, toss the cherry tomatoes and red onion wedges with the remaining olive oil, 1/2 teaspoon kosher salt, black pepper, and sumac (if using). Spread the vegetables on half of the prepared sheet pan in a single layer.

Step 4: Mix the kofta

In a medium bowl, combine the ground lamb, panko, grated onion (squeezed to remove excess moisture), minced garlic, parsley, mint, cumin, coriander, smoked paprika, cinnamon (or allspice), salt, pepper, and lemon zest. Using your hands, mix just until evenly combined—avoid overworking.

Step 5: Shape and roast

With damp hands, divide the mixture into 8 equal portions and shape each into an oval patty about 2.5 inches (6.5 cm) long and 3/4 inch (2 cm) thick. Arrange on the open half of the sheet pan, leaving a little space between pieces. Roast for 15–18 minutes, rotating the pan halfway and giving the vegetables a quick toss, until the kofta are browned and reach an internal temperature of 160°F (71°C). For deeper color, broil 1–2 minutes at the end, watching closely.

Step 6: Warm the flatbreads

Wrap the pita or flatbreads in foil and place on the oven rack for the last 3–5 minutes of roasting, until warmed and pliable. Alternatively, briefly toast over a gas burner for charred edges.

Step 7: Sauce, herb shower, and serve

Transfer kofta and roasted vegetables to a platter. Drizzle generously with the lemon-tahini sauce, then shower with chopped herbs. Sprinkle with Aleppo pepper if you like. Serve immediately with warm flatbreads and lemon wedges for squeezing.

Pro Tips

• Grate, then squeeze the onion for the kofta to avoid excess moisture and keep patties from breaking.
• Wet your hands to shape smooth oval patties that won’t stick to your palms.
• Preheating and lightly oiling the pan promotes good browning and releases the kofta easily.
• Use a thermometer for perfect doneness: 160°F (71°C) ensures safe, juicy ground lamb.
• For extra char, broil briefly at the end—just a minute or two makes a big flavor difference.

Variations

• Different protein: Swap lamb for ground beef or a 50/50 beef–lamb blend. For lean turkey, add 1 tbsp olive oil to the mix and don’t overcook.
• Spice route: Replace the cumin/coriander/paprika with 1–1.5 tsp ras el hanout or add 1–2 tsp harissa paste to the kofta for gentle heat.
• Bowl-style: Skip flatbreads and serve over warm couscous, quinoa, or a greens-and-grains salad with extra tahini sauce.

Storage & Make-Ahead

Refrigerate cooked kofta and vegetables in an airtight container for up to 3 days; reheat at 350°F (175°C) for 8–10 minutes. Tahini sauce keeps 5 days in the fridge; thin with water before serving if needed. Flatbreads are best fresh but can be wrapped and rewarmed. To prep ahead, shape kofta up to 24 hours in advance and refrigerate. Freeze raw kofta on a tray until firm, then store in a freezer bag up to 2 months; bake from frozen at 425°F (220°C) for 18–22 minutes, checking temperature. Leftovers are excellent in wraps, on salads, or with rice bowls.

Nutrition (per serving)

Approximate: 690 calories; 29–33 g protein; 40–50 g carbohydrates; 35–40 g fat; 5 g fiber; 850–1,000 mg sodium. Values vary based on flatbread size, tahini used, and seasoning.