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Lamb Kofta Kebabs with Yoghurt Sauce

Lamb kofta kebabs loaded with loads of parsley, sumac, cumin & allspice before being threaded onto skewers & quickly cooked in a griddle pan.

Whether you serve them as an appetizer, on a salad or stuffed in a pita or even a North African themed sub you are gonna love these tasty morsels.

Overhead lamb kofta kebabs with pitas, salad and pomegranate yoghurt dip.

Minced Lamb Kebab Skewers

Who doesn’t love stuff on sticks, there is just something special, I have no idea what it is but I love it.

I have everything from lamb tikka kebabs and harissa halloumi kebabs to pork satay to chicken shashlik and some classic Greek lamb souvlaki.

My latest offering is some delicious minced lamb kofta skewers with some loose Lebanese influences.

They are flavoured with sumac, cumin, coriander, allspice and cinnamon and freshened up with loads of fresh parsley. They are heavily spiced but without a hint of chilli!

I have even added a wonderfully simple pomegranate molasses and yoghurt dip. It adds the perfect amount of sweetness and tartness to complement the rich nature of lamb mince.

They are also wonderfully simple, chuck everything in a bowl, squish it together and let it sit as long as you like.

Then form it onto sticks and cook them for about 10 minutes and you are ready to rock and roll!

If stuff on sticks ain’t your thing, then you must check out my lamb arayes recipe, which uses the main flavours of these kebabs, but stuffs them in pita bread.

Minced lamb kofta kebab skewers with a lime wedge.

Frequently Asked Questions

What fat content of lamb should I use?

I would suggest avoiding using lean lamb, I think you need fat to keep the kebabs nice and juicy. I usually aim for between 10 and 20%, and personally err toward the upper end of that scale.

Can I use beef instead of lamb?

Sure why not, the flavours will work just fine with beef, but I do have some beef kofta kebabs with spicing that I think work much better.

Is it better to cook these on the BBQ or stovetop?

These lamb kebabs are awesome on the BBQ, but let’s face it, not every day is BBQ day if you live in Northern Europe!

Cook them on the stovetop, they are awesome and you don’t deserve to be deprived of them because of the weather.

Can I make these in advance?

Yes, the lamb mix will happily sit in the fridge for a couple of days and get better with time.

It will also freeze for up to 3 months, I usually freeze it as a single ball and then form them after I have defrosted the meat.

Overhead close up minced lamb kofta kebab skewers a yoghurt dip.

Serving Suggestions

These wonderful lamb kofta kebabs are really versatile when it comes to serving them with “stuff”.

Here I have paired them with some salad, pita breads and a really simple yoghurt and pomegranate molasses dip but tzatziki would work just as well.

But they are just as good with a tabbouleh salad or simple buttered couscous drizzled with more pomegranate molasses.

You could even use my Moroccan vegetable tagine as a side for them.

If you come up with any new uses shout them up in the comments and I’ll add them here!

Minced lamb kofta kebab skewers with lime wedges and salad.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop or BBQ.
  • Griddle pan if you are cooking on the stovetop.
  • Mixing bowl.
  • Cling film.
  • Chopping board.
  • Kitchen knife.
  • Skewers, I prefer bamboo skewers with a square profile.
  • Weighing scales and or measuring cups and spoons.
Minced lamb kofta kebab skewers served with pitas, yoghurt dip and salad.
Yield: 2 Servings

Minced Lamb Kofta Kebab Skewers Recipe

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

These delicious and easy minced lamb kofta kebabs are wonderfully juicy, herby and generously spiced morsels that are just as good cooked on the stovetop as they are on a BBQ!

Ingredients

  • 350g Minced Lamb
  • 2 Garlic Cloves
  • 30g Chopped Parsley
  • 1 Egg Yolk
  • 1 Tsp Onion Salt
  • 1 Tsp Sumac
  • 1 Tsp Smoked Paprika
  • ½ Tsp Ground Coriander
  • ¼ Tsp Ground Cumin
  • ⅛ Tsp Ground Allspice
  • ⅛ Tsp Ground Cinnamon
  • 1 Lime

For the Yoghurt Sauce:

  • 150g (½ Cup) Natural Yoghurt
  • 1 Tbsp Pomegranate Molasses
  • Pinch Sumac

Instructions

  1. Peel and mash the garlic cloves into a paste and add them to a mixing bowl with the lamb.
  2. Throw all of the spices into a bowl with the minced lamb.
  3. Chop the parsley as finely as you can and add it to the lamb with the egg yolk and get stuck in with your hands squidging everything together.
  4. Cover with cling film and place in the fridge to marinate if you can, the longer you leave the marinade the better the flavour of the kebabs. Leave them for up to 24 hours.
  5. If you are using bamboo skewers allow them to soak in cold water for 30 minutes before cooking.
  6. Separate the mix into 6 portions and form them into sausage shapes around the skewers.
  7. Place them into the fridge to firm up whilst you heat the griddle pan or fire up the BBQ.
  8. To make the sauce, mix together the yoghurt with the pomegranate molasses and sprinkle a little sumac on the top.

To cook on a stovetop:

  1. Heat a griddle pan over a high heat and when it is searingly hot brush with a little oil.
  2. Add the kebabs and cook for 90 seconds to 2 minutes, flip them over and cook for the same time on the other side.
  3. Flip each kebab onto the sides and sear them for 30 seconds just to finish the colouring of the meat.
  4. Finish the kebabs with a squeeze of lime juice whilst they are very hot.

To cook on a BBQ or Grill:

  1. When the BBQ is hot brush the grill plate with a little oil.
  2. Cook the kebabs and cook for 60 to 90 seconds over direct heat, then flip them over and cook for the same time on the other side. Flip each kebabs onto the sides and sear them for 30 seconds just to finish the colouring of the meat.
  3. Finish the kebabs with a squeeze of lime juice whilst they are very hot.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 573Total Fat: 40gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 262mgSodium: 1076mgCarbohydrates: 8gFiber: 3gSugar: 1gProtein: 46g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Kim

Thursday 1st of September 2022

Almonds listed in the ingreduents, but pine nuts are in the actual instructions recipe? Do the almonds get blended into paste with the other ingredients? Or are pinenuts a substitute?

Brian Jones

Sunday 11th of September 2022

Sorry Kim, I updated this recipe and missed updating the methodology. Thanks for pointing it out, I have corrected my error :)

Beth Neels

Friday 8th of February 2019

These kofta are just bursting with flavor! I love the combinations of the mint and za'atar AND sumac! And then serving with the earthy squash and the couscous! I wish I had some right now!!

Brian Jones

Monday 11th of February 2019

Thank you

Corina Blum

Friday 8th of February 2019

This recipe sounds right up my street! I love the spices you've used in the koftas and on the butternut squash too!

Brian Jones

Monday 11th of February 2019

Thanks Corina

Chef Mireille

Friday 8th of February 2019

Za'atar is one of my favorite spices even if it's just on something simple like roasted potatoes. However, you made such a delicious meal and a gourmet presentation here, za'atar actually takes a backseat to all the amazing flavors that must have been present in this meal.

Brian Jones

Friday 8th of February 2019

Thank you, I like using zaatar as a seasoning in the same way as salt and pepper is used. It is not the dominant flavour but offers background notes and points of interest.

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