Lamb kofta are oblong spiced lamb meatballs, grilled or pan-fried until charred on the outside and juicy inside. Unlike round meatballs, kofta are shaped into logs or ovals and cooked over high heat for maximum caramelization. This version pairs them with a cool mint yogurt sauce that cuts through the richness of the lamb.

Lamb kofta is a staple across the Middle East, North Africa, and the Mediterranean. The spice blend - cumin, coriander, cinnamon, and paprika - is what sets kofta apart from other lamb meatballs like Greek lamb keftedes or Turkish İnegöl köfte. The cinnamon adds a warmth that does not taste sweet but rounds out the savory spices.

Key Takeaways

  • Shape into logs, not balls. Kofta are traditionally oblong, which gives more surface area for char and caramelization.
  • High heat, short cook. Grill or pan-fry over medium-high for 3 to 4 minutes per side. The outside should be deeply browned while the inside stays pink-ish and juicy.
  • Fresh mint in both the meat and the sauce. The herb ties the dish together and adds brightness against the rich lamb.
  • Rest 2 minutes before serving. Like all grilled meat, kofta needs a short rest so juices redistribute instead of running onto the plate.
  • The sauce makes it. Mint yogurt is the classic pairing - cool, tangy, and refreshing against the warm spices of the lamb.

How to Make Lamb Kofta with Mint Yogurt

  1. Make the mint yogurt sauce. In a small bowl, stir together Greek yogurt, chopped mint, lemon juice, grated garlic, cumin, and a pinch of salt. Cover and refrigerate until ready to serve.

  2. Mix the kofta. In a large bowl, combine ground lamb, diced onion, garlic, parsley, chopped mint, cumin, coriander, smoked paprika, cinnamon, salt, and pepper. Mix gently with your hands until just combined - stop as soon as the spices are distributed.

  3. Shape. Divide the mixture into 16 portions. Roll each into a log shape about 3 inches long and 1.5 inches thick, or form into oval patties. Wet your hands slightly to prevent sticking.

  4. Grill. Heat a grill pan or outdoor grill to medium-high heat. Brush the grates with olive oil. Cook the kofta for 3 to 4 minutes per side, turning once, until deeply charred on the outside and the internal temperature reaches 160F (71C).

  5. Rest and serve. Transfer to a platter and rest 2 minutes. Serve warm with the mint yogurt sauce, warm pita bread, and a simple salad of diced tomatoes, cucumber, and red onion.

Ingredients

Kofta

  • 1 lb (450 g) ground lamb
  • 1/4 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp olive oil (for grill pan)

Mint Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 2 tbsp fresh mint, finely chopped
  • 1 tbsp fresh lemon juice
  • 1 small clove garlic, grated
  • 1/2 tsp ground cumin
  • Pinch of salt

Why Kofta Are Different from Other Lamb Meatballs

The word kofta comes from the Persian kufta, meaning “to pound.” Traditional kofta was made by pounding meat with spices in a mortar, creating a smoother, more cohesive texture than Western-style meatballs.

Three things set kofta apart:

Shape. Kofta are logs or ovals, not spheres. The elongated shape creates more surface area for Maillard browning, which means more flavor on the crust.

Spice profile. The combination of cumin, coriander, cinnamon, and paprika is distinctly Middle Eastern. The cinnamon is key - it adds warmth without sweetness and is the flavor most people cannot identify but always love.

Cooking method. Kofta are grilled or pan-fried over high heat, not baked. The direct contact with a hot surface creates the charred crust that defines the dish. Baking works in a pinch, but you lose the signature char.

Tips for Juicy Kofta

Use lamb with fat. Ground lamb with 15 to 20% fat stays juicy on the grill. Extra-lean lamb (90/10) will dry out quickly over high heat.

Do not overmix. Mix the spices into the meat gently, then stop. Overworking the mixture squeezes fat out and creates dense, tough kofta.

Grill pan beats oven. A cast iron grill pan gives you the char marks and caramelization that make kofta special. If you must use the oven, broil on high for 4 to 5 minutes per side, but you will not get the same crust.

Rest before serving. Two minutes is enough. The internal temperature will rise a few degrees as the kofta rest, and the juices will redistribute instead of pooling on the plate.

What to Serve with Lamb Kofta

Kofta are versatile enough for a full mezze spread or a simple weeknight plate:

  • Pita and hummus. The classic pairing. Warm pita, a bowl of hummus, and kofta with mint yogurt is a complete meal.
  • Rice pilaf. Serve kofta over fluffy basmati rice with a squeeze of lemon.
  • Fresh salad. A simple salad of diced tomatoes, cucumber, red onion, and olive oil cuts through the richness of the lamb.
  • Flatbread wrap. Stuff kofta, mint yogurt, pickled onions, and fresh herbs into a warm flatbread for a handheld meal.
  • Mezze spread. Add tabbouleh, baba ganoush, stuffed grape leaves, and olives for a full Middle Eastern dinner.

Storage and Reheating

Refrigerator: Store cooked kofta in an airtight container for 3 to 4 days. Reheat in a skillet over medium heat for 2 to 3 minutes per side, or microwave for 60 to 90 seconds.

Freezer: Flash freeze cooked kofta on a baking sheet for 30 minutes, then transfer to a freezer-safe bag. They keep for 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Raw (uncooked): Shape the kofta, place on a parchment-lined baking sheet, and freeze until solid. Transfer to a bag. Cook from frozen over medium heat for 5 to 6 minutes per side, adding 2 minutes to the original cook time.

Frequently Asked Questions

What is the difference between kofta and keftedes?

Kofta and keftedes are both spiced lamb meatballs from the Eastern Mediterranean, but they differ in shape, spice profile, and cooking method. Kofta are oblong, spiced with cumin and cinnamon, and grilled over high heat. Greek keftedes are round, flavored with oregano and mint, and typically pan-fried in olive oil. The spice blend is the biggest difference - kofta lean Middle Eastern with warm spices, while keftedes are more herb-forward. For another variation, see Bulgarian kufteta, which are flat patties grilled over charcoal.

Can I use ground beef instead of lamb?

Yes. Ground beef works but the flavor will be less distinctive. Use 80/20 beef for the best juiciness. The spice blend stays the same. Some cooks use a 50/50 blend of lamb and beef for a balance of flavor and affordability.

Can I make kofta ahead of time?

Yes. Shape the kofta and refrigerate them on a parchment-lined plate for up to 24 hours before cooking. This actually helps the flavors meld and makes the kofta easier to grill because the cold meat holds its shape better on the hot grill.

What grill temperature works best for kofta?

Medium-high heat, around 400F to 450F (200C to 230C). You want enough heat to create a charred crust in 3 to 4 minutes without burning the outside before the inside cooks through. If the kofta are browning too fast, lower the heat to medium.

Is mint yogurt sauce the only option?

Mint yogurt is traditional, but other sauces work well too. Tzatziki (cucumber yogurt) is a close relative. Tahini sauce adds nuttiness. A simple squeeze of lemon with fresh herbs is enough when the kofta are well-seasoned. Harissa mixed into yogurt adds heat. For a saucier approach, try Moroccan kefta mkaouara, where the meatballs simmer directly in spiced tomato sauce with eggs.

How do I know when kofta are done?

Use an instant-read thermometer - kofta are done at 160F (71C). The outside should be deeply charred and the center should feel firm but not rock-hard. If you do not have a thermometer, press the center gently - it should feel firm with a slight spring.

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