Kofta Lamb Kebabs

Tuesday, April 11, 2023
These easy-to-make Kofta Lamb or Beef Kebabs are full of Greek flavors and perfect as appetizers or any quick weeknight dinner.

Shaped into tasty little logs these can be baked, grilled, or air fried and we have all the cooking methods below to try.

The seasonings spiced up the lamb to be absolutely delicious and great with pita bread in a wrap or even in a submarine roll.

During any game day season or when hosting a dinner party we like these served on skewers baked for a little appetizer with Greek Tzatziki dipping sauce also added to our recipe below.

The meat cooks quickly, is fun to serve, and is delicious every time using garlic, and onion the flavors blend perfectly with ground lamb or beef.

There are some tips and suggestions to follow that will help when adding spices to taste, I always like to cook just a little piece to adjust the seasonings to my taste.

Our full recipes are at the bottom of this page in the printable recipe card.


ground lamb kebabs baked with dipping cucumber sauce





lamb skewers with flat bread


Some Easy Step-by-Step Tips for Kofta Kebabs

  1. Soak the wooden skewers if using for 30 minutes
  2. Make the dipping sauce first and chill it
  3. Mix all the ingredients for the kebabs and chill this for 20 minutes
  4. Shape into logs
  5. Choose baking, air frying, or Grilling methods
  6. Use an instant-read thermometer (cooking will be done at 160 degrees internal temperature)Serve with Tzatziki dipping sauce

lamb skewers with wooden sticks


Shopping List (recipe is in the recipe card with measurements below at the end)

  • ground lamb
  • minced garlic
  • fresh dill
  • onion
  • garlic
  • cinnamon, nutmeg, cumin, coriander
  • parsley
  • dill
  • oregano
  • tomato paste
  • salt and pepper


Tzatziki dipping sauce


Tips:


  • Make the tzatziki sauce first and refrigerate it
  • Use an instant-read thermometer 
  • When using wooden skewers soak them for 30 minutes to prevent burning
  • Pita bread, rolls, or wraps are perfect for serving these kebabs in
  • These can be cooked outside on a grill,  air fried, or baked in the oven
  • Use parchment paper to bake them, oil cooking spray for air frying and grilling to prevent sticking


kofta ground lamb baking on parchment paper with wooden skewers


Meat Substitutions:


  • Ground chicken or turkey
  • Ground pork
  • Ground ham
  • For the 3 above I usually add 1 egg to the mixture also to hold it together better
  • Ground sirloin



ground lamb mixed with seasonings


More Recipes To Try


Leg of Lamb

Slow Cooker Osso Bucco

Stove Top Lamb Stew


kofta mixture for kebabs


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pin for later how to make lamb kebabs


Easy to Make Greek Kebabs


These kebabs cook quickly and are perfect for a light lunch, quick dinner, and perfect as a starter appetizer.

With the addition of our addicting flavors in the dipping sauce, you will experience a delicious culinary experience with all flavors of a Mediterranean food journey.

Remember you can add more or less spice, and my biggest secret for cooking is to always cook a taste so you know if seasoned properly to your family's preferences and also cook them how you prefer you meat cooked.


meat cooking chart for doneness


Kofta Lamb Kebabs, Greek lamb kebabs, beef skewers. lamb kabobs, lamb skewers, lamb appetizer kabobs, Greek Tzatziki Dipping Sauce recipe
Greek Tzatziki Dipping Sauce recipe, Greek lamb recipes, lamb recipes, beef kabobs,
Greek, Middle Eastern
Yield: 12
Author: Claudia Lamascolo
Kofta Lamb Kebabs

Kofta Lamb Kebabs

Tasty ground lamb kebabs baked, air fried, or grilled. Served with a Greek cucumber yogurt-style dipping sauce both recipes included.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • Kofta Lamb Kebabs
  • 1 package of around 1 -1/2 pounds of ground lamb (or you can use ground sirloin beef)
  • 3 finely minced garlic cloves
  • 2 tablespoons of grated onion
  • 1 cup finely minced Italian flat-leaf parsley
  • 1 teaspoon of ground cinnamon
  • 2 teaspoons of dried oregano
  • 2 teaspoons of ground cumin
  • 2 teaspoons of ground coriander
  • 1/2 teaspoon of nutmeg
  • 1 teaspoon tomato paste
  • salt and pepper to taste
  • Optional: 1 teaspoon ground sumac, 1/2 teaspoon ground cayenne pepper
  • Greek Tzatziki Dipping Sauce:
  • 1 1/2 cups Greek yogurt
  • 1 seedless cucumber diced fine
  • 1 clove garlic, finely minced
  • 1 1/2 tablespoons of lemon juice
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons chopped fresh dill
  • salt and pepper to taste
  • mini wooden skewers soaked in water for around 35 minutes

Instructions

  1. Kofta Lamb Kebabs
  2. Soak the mini wooden skewers in water for around 30 minutes.
  3. Note: I usually use the sticks only when using the baking method, the other two methods usually burn the sticks. However, you can use metal skewers if you wish with any of the cooking methods.
  4. These can be just shaped into logs and served in submarine rolls instead of using skewers.
  5. Instructions for Kofta:
  6. In a large bowl mix the lamb with all other ingredients and chill for 20 minutes.
  7. Shape into long logs and thread with mini wooden skewers.
  8. Choose a cooking method:
  9. Baked: Preheat the oven to 350 degrees and line a baking pan with parchment paper. Place the kebabs (with wooden sticks if using) on the baking sheet. Bake for 20 minutes turning once or until the internal temperature reaches 160 degrees using an instant-read thermometer.
  10. Grilled: Heat the grill to medium and oil spray the grates with cooking spray. Place kebabs (without the sticks) on hot grates and grill for 4 minutes on each side flipping once (or less time for rare and longer for well done and crispier). Remove from the grill and add the sticks.
  11. Air Fried: Preheat the air fryer for 4 minutes at 350 degrees. Spray the basket with cooking oil. Place the kebabs without the sticks on the basket and the air fryer for 10 minutes turning once. Cool slightly then add the wooden sticks.
  12. Serve with the Greek dipping sauce below:
  13. Greek Tzatziki Dipping Sauce:
  14. Chop the cucumbers and place them on paper towels to drain with a sprinkle of salt for around 20 minutes.
  15. In a container with a lid, add all the ingredients except the cucumbers blending together and then just fold in the cucumbers last.
  16. Salt and pepper to taste,
  17. Chill and serve as a dip for the lamb.

Notes

Tips:


  • Make the tzatziki sauce first and refrigerate it
  • Use an instant-read thermometer 
  • When using wooden skewers soak them for 30 minutes to prevent burning
  • Pita bread, rolls, or wraps are perfect for serving these kebabs in
  • These can be cooked outside on a grill, air fried, or baked in the oven
  • Use parchment paper to bake them, oil cooking spray for air frying and grilling to prevent sticking


Nutrition Facts

Calories

49.4

Fat (grams)

2.73 g

Sat. Fat (grams)

0.42 g

Carbs (grams)

3.67 g

Fiber (grams)

0.84 g

Net carbs

2.83 g

Sugar (grams)

1.53 g

Protein (grams)

3.19 g

Sodium (milligrams)

50.83 mg

Cholesterol (grams)

1.37 mg


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