Quick Recipe Version (TL;DR)

Yield: 4 servings (8 kofta skewers)
Prep Time: 25 minutes (plus 20 minutes chilling)
Cook Time: 10–12 minutes
Total Time: 55–60 minutes

Quick Ingredients

1 1/2 lb (680 g) ground lamb, 80–85% lean
1/2 medium onion, finely grated (about 1/2 cup)
3 garlic cloves, minced
1/2 cup finely chopped flat-leaf parsley
2 tbsp finely chopped fresh mint (optional but recommended)
1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika
1/2 tsp ground cinnamon, 1/4 tsp ground allspice (optional)
1/2–3/4 tsp chili flakes or Aleppo pepper
1 1/2 tsp fine sea salt, 1/2 tsp black pepper
2 tbsp fine breadcrumbs or fine bulgur
1/2 cup tahini, 1/4 cup lemon juice, 1 small garlic clove
1/3–1/2 cup cold water, 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp salt
8 small pita or flatbreads
1–1 1/2 cups assorted Middle Eastern pickles
Fresh herbs, tomato, cucumber, red onion for serving (optional)

Do This

1. Soak wooden skewers for 20–30 minutes if using; grate onion, chop herbs, and prep garlic.
2. Mix lamb with onion, garlic, herbs, spices, chili, salt, pepper, and breadcrumbs until sticky; chill 20 minutes.
3. Divide into 8 portions and shape tightly onto skewers into long oval logs, about 4–5 inches long.
4. Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil grates lightly.
5. Grill kofta 8–10 minutes, turning every 2–3 minutes, until well browned and cooked through (about 160°F / 71°C).
6. Whisk tahini with lemon, garlic, cumin, salt, and cold water until smooth and pourable; finish with a drizzle of olive oil.
7. Warm flatbreads on the grill, then serve kofta with tahini sauce, pickles, herbs, and vegetables for stuffing or wrapping.

Why You’ll Love This Recipe

Big Middle Eastern flavor using simple, easy-to-find ingredients.
Perfect for the grill but adaptable to a stovetop grill pan or oven broiler.
Make-ahead friendly: mix the meat and sauce in advance for fast weeknight dinners.
Great for gatherings: serve the kofta family-style with flatbreads, pickles, and plenty of sauce.

Grocery List

Produce: 1 medium onion, 4–5 garlic cloves, 1 bunch flat-leaf parsley, small bunch fresh mint (optional), 2 lemons, 1 small red onion, 2–3 tomatoes, 1 cucumber, lettuce leaves or salad greens, fresh herbs for garnish (parsley/mint).
Dairy: None required (optional: plain yogurt for serving or for swirling into the tahini sauce).
Pantry: 1 1/2 lb (680 g) ground lamb, tahini (sesame paste), extra-virgin olive oil, fine breadcrumbs or fine bulgur, assorted Middle Eastern-style pickles, pita or flatbreads, ground cumin, ground coriander, paprika, ground cinnamon, ground allspice, chili flakes or Aleppo pepper, salt, black pepper, optional sumac or paprika for garnish.

Full Ingredients

Lamb Kofta

1 1/2 lb (680 g) ground lamb, 80–85% lean
1/2 medium yellow or white onion, finely grated on the small holes of a box grater (about 1/2 cup packed)
3 garlic cloves, finely minced or grated
1/2 cup finely chopped flat-leaf parsley (tender stems and leaves)
2 tbsp finely chopped fresh mint leaves (optional but traditional and delicious)
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika (regular or smoked, as preferred)
1/2 tsp ground cinnamon
1/4 tsp ground allspice (optional but adds warmth)
1/2–3/4 tsp chili flakes or Aleppo pepper, to taste
1 1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 tbsp fine, dry breadcrumbs or very fine bulgur wheat (for binding)
1–2 tbsp cold water, only if needed to help the mixture come together
Neutral oil (such as grapeseed or canola) for lightly oiling the grill grates
8 metal skewers or 8 wooden skewers (8–10 inch), soaked in water for 20–30 minutes if wooden

Tahini Sauce

1/2 cup tahini (sesame paste), well stirred
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
1 small garlic clove, very finely minced or grated
1/2 tsp ground cumin
1/2 tsp fine sea salt, plus more to taste
1/3–1/2 cup very cold water, more as needed to reach a smooth, pourable consistency
1 tbsp extra-virgin olive oil (optional, for extra richness and sheen)
1 tbsp finely chopped fresh parsley (for garnish, optional)
Pinch of paprika or sumac, for garnish (optional)

For Serving

8 small pita or flatbreads (or 4 large, halved)
1–1 1/2 cups assorted Middle Eastern-style pickles (pickled cucumbers, turnips, peppers, etc.)
1 small red onion, very thinly sliced
2–3 ripe tomatoes, sliced or cut into wedges
1 cucumber, sliced into thin rounds or sticks
Lettuce leaves or salad greens, for stuffing into wraps (optional)
Extra chopped fresh parsley and/or mint, for sprinkling over the kofta and plates
Extra lemon wedges, for squeezing over at the table (optional)

Step-by-Step Instructions

Step 1: Prep skewers and aromatics

If you are using wooden skewers, place them in a shallow dish of water and soak for at least 20–30 minutes so they do not burn on the grill.

Meanwhile, finely grate the onion on the small holes of a box grater (or pulse very finely in a food processor). If the onion is very juicy, gently squeeze out just a little excess liquid with your hands over the sink so the mixture is not watery, but do not squeeze it completely dry—you want moisture for tender kofta. Mince or grate the garlic. Finely chop the parsley and mint.

Step 2: Mix the lamb kofta mixture

In a large mixing bowl, add the ground lamb, grated onion, minced garlic, chopped parsley, chopped mint (if using), cumin, coriander, paprika, cinnamon, allspice, chili flakes or Aleppo pepper, salt, black pepper, and breadcrumbs or fine bulgur.

Using your hands, mix everything together thoroughly, gently squeezing and folding the mixture until it becomes uniform and slightly sticky or tacky. This helps the proteins bind so the kofta hold their shape on the skewers. If the mixture feels very dry or crumbly, add 1–2 tbsp of cold water, a little at a time. If it feels too loose, sprinkle in another teaspoon or two of breadcrumbs.

Cover the bowl and refrigerate the mixture for at least 20 minutes (up to 24 hours). This rest allows the flavors to meld and the mixture to firm up, which makes shaping easier.

Step 3: Shape the lamb onto skewers

After chilling, divide the lamb mixture into 8 equal portions (about 3 oz / 85 g each for 4 servings). Lightly oil your hands or rinse them with cold water to prevent sticking.

Take one portion and press it firmly around a skewer, shaping it into a long oval or sausage shape about 4–5 inches (10–12 cm) long and roughly 1 inch (2.5 cm) thick. Press along the length to ensure it adheres tightly, then lightly pinch or indent it in a few places with your fingers for the classic kofta texture. Repeat with the remaining portions and skewers. Arrange the shaped kofta on a plate or tray and keep refrigerated while you prepare the grill.

Step 4: Preheat the grill (and prepare an indoor alternative)

Preheat an outdoor grill to medium-high heat, about 400–450°F (200–230°C). Clean the grates well, then lightly oil them using a folded paper towel dipped in neutral oil and held with tongs. This helps prevent sticking and promotes nice grill marks.

If you do not have an outdoor grill, you can use a stovetop grill pan over medium-high heat, lightly oiled, or cook the kofta under an oven broiler: place them on a foil-lined baking sheet fitted with a wire rack, set the oven rack about 6 inches (15 cm) from the broiler element, and preheat the broiler on high.

Step 5: Grill the lamb kofta

Place the skewers on the hot grill. Cook for 8–10 minutes total, turning every 2–3 minutes, until the kofta are nicely browned and lightly charred in spots on all sides. The internal temperature should reach about 160°F (71°C) for ground lamb. Avoid overcooking or the kofta may dry out, but ensure they are fully cooked for food safety.

If using a grill pan or broiler, cook for roughly the same time, turning halfway through, until deep brown and sizzling with some charred edges. Transfer the cooked kofta to a warm platter, tent loosely with foil, and let rest for 3–5 minutes while you finish the sauce and bread.

Step 6: Make the tahini sauce

While the kofta are cooking (or just before), prepare the tahini sauce. In a medium bowl, whisk together the tahini, lemon juice, grated garlic, ground cumin, and salt. The mixture will likely seize and thicken at first; this is normal.

Slowly whisk in the cold water, a few tablespoons at a time, until the sauce becomes smooth, creamy, and pourable. You may need anywhere from 1/3 to 1/2 cup, depending on your tahini. Aim for a consistency similar to heavy cream or a loose yogurt. Adjust seasoning with more salt or lemon if needed. Whisk in the olive oil, if using, for extra richness. Just before serving, sprinkle with chopped parsley and a pinch of paprika or sumac, if desired.

Step 7: Warm the flatbreads and assemble

Place the pita or flatbreads on the grill (or in a dry skillet) for 20–30 seconds per side, just until warm and lightly charred in spots. Keep them wrapped in a clean kitchen towel to stay soft.

To serve, arrange the kofta skewers on a platter. Drizzle some tahini sauce over the top and garnish with extra chopped herbs. Serve the remaining sauce on the side. Add bowls or small plates of pickles, sliced red onion, tomato, cucumber, lettuce, and lemon wedges. Guests can slide the kofta off the skewers into warm flatbreads, add pickles and vegetables, and spoon over plenty of tahini sauce.

Pro Tips

Keep the meat cold: Cold lamb binds better and holds its shape on skewers. If your kitchen is warm, chill the mixture briefly again after shaping.
Do not overmix, but mix enough: Mix just until the meat feels cohesive and a bit sticky. Too little mixing and the kofta may fall apart; too much and they can become dense.
Wet or oil your hands: Lightly oiled or damp hands make shaping the kofta much easier and help create a smooth surface.
Taste the seasoning: If you are unsure about seasoning, cook a teaspoon of the mixture in a small skillet and taste; adjust salt and spices before shaping the rest.
Use two skewers if needed: For very soft mixtures, threading each kofta onto two parallel skewers can help keep them from spinning when you turn them.

Variations

Beef or beef–lamb mix: Substitute some or all of the lamb with ground beef (80–85% lean). A 50/50 lamb–beef blend is especially flavorful and a bit milder.
Herb-packed kofta: Increase the parsley and mint to a full 3/4 cup combined and add a tablespoon of finely chopped cilantro for a greener, herbier profile.
Kofta plates instead of wraps: Serve the grilled kofta over warm rice or a simple salad, drizzle generously with tahini sauce, and add pickles on the side instead of using flatbreads.

Storage & Make-Ahead

The seasoned lamb mixture can be prepared up to 24 hours in advance. Keep it covered in the refrigerator, then shape onto skewers just before cooking. You can also shape the kofta, place them on a tray, cover, and refrigerate for up to 12 hours before grilling.

Cooked kofta keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water, or in a 325°F (160°C) oven until warmed through.

For longer storage, freeze the shaped, uncooked kofta on a tray until solid, then transfer to a freezer bag and freeze for up to 2 months. Thaw overnight in the refrigerator before grilling. The tahini sauce can be made up to 3 days ahead and stored in the refrigerator; it will thicken as it sits, so stir in a splash of water and adjust seasoning before serving.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe: 2 kofta skewers, about 2 tbsp tahini sauce, 1 small pita, and a modest amount of pickles/vegetables): about 820 calories; 40 g protein; 50 g fat (18 g saturated); 45 g carbohydrates; 5 g fiber; 900 mg sodium. Actual values will vary based on exact ingredients, portion sizes, and selected flatbread and pickles.

Grilled Lamb Kofta with Tahini Sauce and Flatbread