Grilling season gets a tasty upgrade with these easy Lamb Kofta Kebabs. Spiced with warming aromatics and fresh herbs, they stay juicy and grill up quickly—about 10 minutes of prep and roughly 10–15 minutes on the grill. Serve with creamy Greek tzatziki, warm pita, or a crisp salad for a satisfying summer meal.
These grilled lamb kofta kebabs are smoky, tender and full of warm spice. I often make them on repeat during the warmer months because they’re simple, flavorful and versatile. They pair beautifully with cool Greek tzatziki and a bright Mediterranean salad for an easy weeknight dinner or crowd-pleasing appetizer.
Kofta is a classic preparation of ground meat—commonly lamb or beef—mixed with herbs, onion, garlic, breadcrumbs and spices, then shaped into patties, meatballs or oblong logs. You can bake, fry, or grill kofta; here I grill them on skewers to get a nice char and that signature grilled flavor.
The prep is straightforward and can be done ahead of time, which makes these kebabs an excellent option for entertaining.
Why you’ll love this recipe
- Rich, juicy ground lamb flavored with warm spices and fresh cilantro.
- Minimal prep—about 10 minutes—so it’s quick on busy nights.
- Flexible cooking methods: grill, bake, fry or air fry to suit your kitchen.
- Works as an appetizer or a main dish and fits well into summer menus.
Recipe ingredients
- Ground lamb. If you prefer, substitute lean ground beef.
- Onion. Any variety works; if large, use about half.
- Garlic. Fresh minced garlic is best; use 1 teaspoon garlic powder if needed.
- Cilantro. Adds bright herb flavor; parsley is a fine substitute.
- Breadcrumbs. Regular or gluten-free breadcrumbs both work; crushed pantry bread or crackers are fine in a pinch.
- Spices. This mix includes ground cumin, smoked paprika, ground cinnamon, sumac (optional), sea salt and cayenne. The combination gives the kofta depth without overpowering the meat.
See the instructions section below for full quantities and step-by-step directions.
How to make ground lamb kebabs
The actual prep moves fast: about five minutes to mix the ingredients and another five to shape and skewer the kofta. Total cook time is typically 10–15 minutes, making this a quick yet impressive meal.
Pro tip: If you use wooden skewers, soak them in water for 30–60 minutes before grilling to prevent burning.
Quick step-by-step
- Combine 1 lb ground lamb, 1/2 grated onion, 3 cloves minced garlic, 1/4 cup finely chopped cilantro and 1/4 cup breadcrumbs in a bowl.
- Mix 1.5 tsp ground cumin, 1.5 tsp smoked paprika, 1 tsp ground cinnamon, 1 tsp sea salt, 1 tsp sumac (optional) and 1/2 tsp cayenne in a small bowl; add to the lamb and combine gently without overmixing.
- Divide into eight equal portions and shape into 4″ x 1″ logs. Skewer each kofta and brush lightly with oil.
- Heat the grill to medium-high, oil the grates, and sear kebabs 1–2 minutes per side until marked. Move to indirect heat and cook for about 8–10 more minutes, turning occasionally, until internal temperature is 160°F. Let rest 5 minutes.
- Serve with Greek tzatziki and enjoy.
Recipe FAQs
Kofta is ground meat—traditionally lamb or beef—mixed with herbs, onion, garlic, breadcrumbs and warm spices, then shaped and cooked as meatballs, patties or logs.
Can I make this lamb kofta without breadcrumbs?
Yes. Use regular or gluten-free breadcrumbs, or substitute almond flour for a lower-carb option.
Can I make this in advance?
Yes. Prepare the mixture and shape the kofta up to a day ahead, cover and refrigerate. Bring to room temperature for 20–30 minutes before cooking for more even results.
What’s the best way to cook lamb kofta?
All methods work—grilling, baking, frying or air frying. Cook to 160°F internal temperature and let rest 5–10 minutes. For the grill, sear over direct heat, then finish over indirect heat to avoid flare-ups.
Serving suggestions
Here are some favorite ways to serve these kebabs:
- As an appetizer with dipping sauces such as Greek tzatziki or chimichurri.
- Wrapped in warm pita with tzatziki and fresh vegetables.
- On a bed of Mediterranean chopped salad for a lower-carb option.
- Alongside almond rice pilaf with sliced tomato, cucumber and red onion, finished with olive oil and lemon juice.
Recipe notes
- Make ahead: Shape the kofta up to a day or two in advance and refrigerate; bring to room temperature before cooking.
- Soak wooden skewers 30–60 minutes to prevent burning.
- If flare-ups occur on the grill, move the kebabs to a cooler area and finish over indirect heat.
- Sumac adds bright, citrusy flavor; omit or substitute a bit of lemon zest if you don’t have any.
- Store leftovers in the refrigerator for up to 3 days.
More grilling recipes you’ll love
- Grilled BBQ Chicken
- Grilled Chicken Thighs
- Grilled Pork Loin Roast
- Grilled Tri Tip Roast with Santa Maria Rub
- Grilled Turkey Burgers
- How to Grill Burgers
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see your version.
Nutrition (approximate)
Serving: 2 kebabs • Calories: 362 kcal • Carbohydrates: 8 g • Protein: 20 g • Fat: 27 g
Nutrition is estimated using a food database and provided as a guideline for informational purposes.
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