Lamb Kofta (Kafta)
Published Jul 06, 2026
Ground lamb kofta skewers made with onion, parsley, garlic, and warm spices, then grilled until browned and served with a simple yogurt sauce.
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I grew up calling these ground lamb kabobs kafta, and that’s still the word I use at home. Kofta is the spelling more people recognize, so I’m using both here, but this Lamb Kofta Recipe will always feel like kafta to me. The mixture is simple and made the way I know it best, ground lamb mixed with finely chopped onion, garlic, parsley, and warm spices, then shaped onto skewers and grilled until the edges are browned. It’s soo good!
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this lamb kafta/kofta recipe.
Honestly, I didn’t need to test this one much. Lamb kafta is one of those recipes I grew up eating, so the spice ratios felt instinctive more than anything I had to figure out. The 7 spice, cumin, coriander, and cinnamon combination is just how it’s always been made in my family. I wasn’t reinventing anything here.
The one thing I did want to nail down was the texture. Ground lamb has more fat than beef, which is a good thing for kafta, but it also means you really can’t overwork the mixture or it gets dense and greasy. Mixing by hand just until it comes together and then chilling it for 20-30 minutes makes a noticeable difference in how well the kafta holds its shape on the skewer.
I also tested both the grill and oven methods because I know not everyone has access to a grill year-round. The grill gives you that slightly charred exterior that is very traditional, but the oven version works well and the broil at the end gets you close to that same color. Both are good.
Happy Cooking!
– Yumna
Ground Lamb Kabob Ingredients
- Ground lamb: Use regular ground lamb that’s 80/20 or 85/15 (meaning it has 15–20% fat) instead of extra-lean lamb so the kabobs stay juicy and hold together better. You can also use ground beef or a mixture of ground lamb and ground beef. If the lamb looks wet, blot it lightly with a paper towel before mixing so the kabobs hold their shape better.
- Onion, garlic, and parsley: The onion needs to be finely minced so it mixes into the lamb rather than leaving large pieces that make the kabobs harder to shape. I like using fresh parsley here, and I chop it small so it spreads evenly through the mixture.
- Spices: The seasoning for lamb kofta is 7 spice, cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper. If I do not have 7 spice, I use a quick mix of ¼ teaspoon allspice, ¼ teaspoon black pepper, ¼ teaspoon cinnamon, and ¼ teaspoon cumin in place of the 1 teaspoon 7 spice.
- For the lamb kabob yogurt sauce: Stir together plain Greek yogurt, crumbled feta, grated garlic, fresh lemon juice, olive oil, salt, and more chopped fresh parsley, mint, or any herb you have. You can substitute plain regular yogurt for Greek yogurt, but the sauce will be thinner. The feta is optional, but it adds a nice salty flavor!
How to Make Lamb Kofta / Kafta
These step-by-step photos show how I mix, shape, and grill the kofta. For exact measurements and full instructions, skip down to the Lamb Kofta Recipe.
1. Combine the Aromatics and Spices
Add the onion, garlic, parsley, spices, salt, and pepper to a bowl. I like everything chopped really fine here so the mixture holds together better once the lamb goes in.
2. Add the Ground Lamb to the Bowl
Use clean hands to gently mix the lamb into the onion and spice mixture. I stop once everything looks evenly combined because overmixing can make the kofta too firm.
3. Portion the Lamb Mixture
Divide the mixture into 8 portions before shaping. This makes the skewers cook more evenly and keeps one from ending up huge while another one cooks too fast.
4. Shape the Kofta on Skewers
Press each portion around a skewer, making it long and narrow. I try to keep the thickness even from end to end so the middle cooks through at the same time as the edges.
5. Place the Kofta on the Grill
Brush the grates with oil first so the meat does not stick. Once the kofta hits the grill, I leave it alone until it has a chance to brown before turning.
6. Grill Until Cooked Through
Flip the skewers and keep grilling until the outside is browned and the lamb is cooked through. The edges should have some color, but the inside should still be juicy.
Full Ground Lamb Kofta Recipe
Lamb Kofta Recipe (Kafta)
Ingredients
Lamb Kebabs
- 1 small onion finely minced
- 3 garlic cloves minced
- ¼ cup fresh parsley finely chopped
- 1 teaspoon 7 spice
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound ground lamb
Instructions
- In a medium bowl, combine minced onion, garlic, parsley, spices, salt, and pepper. Add the ground lamb and gently mix by hand until just combined and slightly tacky. Don’t overwork it. Cover and refrigerate for 20–30 minutes.
- Divide lamb mixture into 8 equal portions. Press onto skewers, about ¾–1 inch thick and about 5-6 inches long.
Grill Method
- Preheat to medium-high and brush the grates with oil. Grill 3-4 minutes per side until cooked through.
Oven Method
- Preheat to 425°F. Place skewers on a lined sheet pan and bake 10 minutes, flipping halfway through. Broil for an additional 1–2 minutes, if desired, until well browned.
For the yogurt sauce
- Stir together yogurt, feta if using, garlic, lemon juice, olive oil, salt, and herbs in a small bowl until well combined.
Notes
- My Top Tip: Chill the meat mixture before you skewer it. It helps the kabobs keep their shape and stay on the skewers better. I like to do this while the grill heats up!
- Storage: Store leftover lamb kabobs and yogurt sauce separately in airtight containers in the fridge. The cooked kabobs will keep for 3–4 days, and the yogurt sauce will keep for about 3 days. Reheat the kabobs in a skillet over medium heat, in a 350°F oven, or in the air fryer until warmed through. I don’t recommend microwaving them because it can make the lamb a little tough. The yogurt sauce is best served cold, so stir it before serving and spoon it over after reheating.
- Freezing: Let the kabobs cool completely, then place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge, then reheat in a skillet, 350°F oven, or air fryer until warmed through. I don’t recommend freezing the yogurt sauce.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add cheese: Fold ¼ cup crumbled feta into the lamb mixture for saltiness and creaminess.
- Add fresh mint. Mix 1 tablespoon finely chopped mint into the lamb mixture with the parsley.
- Add a little tomato paste. Mix in 1 tablespoon tomato paste if I want the kofta to hold a little more moisture and color.
- Make it lemony: Add 1 teaspoon lemon zest to the lamb mixture or finish the cooked kabobs with a squeeze of fresh lemon juice to brighten it up.
- Go smoky: Add 1–2 tablespoons harissa paste to the lamb mixture for a smoky, spicy flavor.
Recipe Tips
- Soak wooden skewers. If you’re using wooden skewers, soak them for at least 30 minutes beforehand. This makes sure they don’t burn before the lamb kafta finish cooking.
- Shape the kabobs evenly. Each kofta should be about ¾–1 inch thick. If they’re too thick, the outside can brown before the inside cooks through. If they’re too thin, they can dry out quickly.
- Let the grill get hot before adding the kabobs. A hot, oiled grate helps them sear instead of sticking.
- Keep the kofta even in thickness. If one end is much thicker than the other, it will not cook evenly. I aim for about the same width all the way down the skewer.
Serving Ideas
- Make lamb kafta bowls: Serve the ground lamb kabobs over lemon rice, couscous, or quinoa with your favorite veggies.
- Add them to a salad: Try the ground lamb kofta on Mediterranean Chopped Salad, Classic Greek Salad, or the viral Jennifer Aniston salad.
- Stuff them in a pita: Take the cooked lamb off the skewers and add it to homemade pita bread with chopped lettuce, tomatoes, cucumbers, pickled onions, and the Greek yogurt sauce.
Troubleshooting
The mixture may be too loose, too wet, or not chilled enough. I make sure the onion is finely minced, avoid adding extra liquid, and refrigerate the mixture before shaping if it feels soft.
It was probably cooked too long or the lamb was very lean. I pull the skewers from the grill once the outside is browned and the inside is cooked through, instead of leaving them on until they look very dark all over.
Yes. I shape the mixture into small logs or patties and grill or pan-cook them the same way. Skewers make them easier to turn, but they are not required.
