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Ground lamb kabobs on skewers on a large narrow platter on top of shredded lettuce with wedges of tomatoes and slices of cucumber scattered yogurt sauce nearby, garnished with chopped parsley.
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Lamb Kofta Recipe (Kafta)

This Lamb Kofta (Kafta) Recipe is made with ground lamb, onion, parsley, garlic, and warm spices, then shaped onto skewers and grilled until browned.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Entree
Cuisine: Lebanese, Mediterranean, Middle Eastern
Diet: Gluten Free
Servings: 4 servings
Author: Yumna Jawad

Equipment

Ingredients

Lamb Kebabs

Yogurt Sauce

  • ½ cup plain Greek yogurt
  • ¼ cup crumbled feta optional
  • 1 small garlic clove grated
  • 1 tablespoon lemon juice
  • ½ tablespoon olive oil
  • ⅛ teaspoon salt
  • 2 tablespoons chopped parsley or mint
US Customary - Metric

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

Note: Nutritional facts include Greek yogurt sauce.
  • 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

Serving: 2kabobs | Calories: 404kcal | Carbohydrates: 6g | Protein: 24g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 95mg | Sodium: 560mg | Potassium: 379mg | Fiber: 1g | Sugar: 2g | Vitamin A: 538IU | Vitamin C: 9mg | Calcium: 119mg | Iron: 3mg

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