These baked lamb koftas are ridiculously good. Bold, aromatic, and suspiciously effortless to whip up (we’re talking 30 minutes flat with minimal cleanup). They’re the culinary equivalent of teleporting your Tuesday night dinner to a bustling Middle Eastern street market, minus the airfare and the risk of lost luggage.😂
Lamb Koftas
Imagine if a meatball ditched its Italian passport, backpacked through the Levant, and came home with a spice-stamped suitcase full of paprika, cumin, coriander, cinnamon and a whisper of allspice. That, my friends, is a kofta: the globetrotting, flavor-packed upgrade your ground meat. Shape ’em, bake ’em, and watch them vanish faster than your resolve to “meal prep responsibly.”
They are the Middle Eastern and Mediterranean answer to “let’s make ground meat way more exciting.” Think of them as spiced meat patties, meatballs, or skewers—juicy, aromatic, and packed with flavors. In Middle Eastern markets, they’re often sizzling on grills, served with flatbreads and salads.
What You Will Need
Ingredient List
The ingredients you’ll need for lamb koftas are (mostly) pantry staples—easy-to-find and ready to rumble. This recipe will give you 16 patties that’s enough for 4 people.
- Lamb Mince: Ground lamb is the classic star for koftas, though beef or a lamb-beef combo also works.
- Panko Breadcrumbs: I prefer panko breadcrumbs, you can use regular breadcrumbs for sure.
- Egg: Binding the mince together also gives it a silky texture.
- The Spices: A VIP lineup of ground cumin, coriander, paprika (sweet or smoked, it’s up to you), garlic powder, onion powder, chopped parsley, allspice, and cinnamon. It’s like a spice rack reunion where everyone gets along.
What To Serve With
- Bread: You can use flatbread, Lebanese bread, or pita bread.
- Salads: Sliced red onion, ripe tomato, and Persian cucumber.
- Homemade Mint Yoghurt Sauce: Simply mix plain greek yoghurt, lemon juice, chopped mint, salt, and pepper.
How To Make
Instruction
- Preheat your oven to 400°F (200°C or 180°C fan-forced). In a large bowl, combine the lamb mince, chopped parsley, egg, breadcrumbs, spices, salt, and pepper.
- Dive in with your hands and mix until everything is evenly distributed.
- Line a sheet pan with parchment paper. Lightly wet your hands to prevent sticking, then shape the mixture into 16 evenly sized patties. Arrange them in a single layer on the tray, spritz with oil, and bake at 400°F (200°C) for 15 minutes, or until golden and cooked through.
- While your koftas bake, whip up a zesty mint yogurt sauce: combine plain Greek yogurt, freshly chopped mint, a squeeze of lemon juice, salt, and pepper. To serve, pile the lamb koftas onto warm flatbreads (warm up in the oven for a couple minutes) with a dollop of yoghurt dressing, sliced red onion, tomato, and cucumber. Enjoy! 🥙✨
Our Tips
- Don’t overmix—gentle hands = tender koftas.
- Make ahead: Shape and refrigerate raw koftas for up to 24 hours.
What To Serve With
Koftas are the charismatic lead singer of your meal—but every band needs backup. Pair them with these sides to create a Mediterranean/Middle Eastern feast.These are my favourite ways to serve them with:
- Dips & Sauces: Hummus, Tzatziki, Tahini Sauce, Harissa (if you like it hot).
- Salads: Tabbouleh, Greek Salad, or Fattoush salad.
- Breads: Warm Pita or Flatbread, Lavash, Za’atar Bread.
- Grains & Starches: Couscous, Rice Pilaf, Roasted Potatoes.
- Grilled Veggies: Chargrilled Zucchini/Eggplant, Caramelised Bell Peppers & Onions.
Did you try making these lamb koftas? Share your creations on the comment section with your photos! We’d love to see your delicious results!
Lamb Koftas (Under 30 Minutes!)
Equipment
- 1 oven
Ingredients
- 1.1 lb lamb mince
- 1 cup panko breadcrumbs
- 1 egg
- ⅓ cup parsley stem removed, coarsely chopped
Spices for lamb koftas
- 2 tsp paprika sweet or smoked, up to you
- 2 tsp ground cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground cinnamon
- ½ tsp ground coriander
- ¼ tsp allspice
- 1 tsp sea salt
- ¼ tsp cracked black pepper
Mint yoghurt dressing
- 1 cup plain greek yoghurt
- ⅓ cup fresh mint stem removed, coarsely chopped
- 1 tbsp lemon juice
- salt n pepper to taste
To serve with
- 4 pc flatbread toasted, warm
- 1 cucumber sliced
- 1 tomato sliced
- ¼ red onion thinly sliced
Instructions
- Preheat your oven to 400°F (200°C or 180°C fan-forced). In a large bowl, combine the lamb mince, chopped parsley, egg, breadcrumbs, spices, salt, and pepper.
- Dive in with your hands and mix until everything is evenly distributed.
- Line a sheet pan with parchment paper. Lightly wet your hands to prevent sticking, then shape the mixture into 16 evenly sized patties. Arrange them in a single layer on the tray, spritz with oil, and bake at 400°F (200°C) for 15 minutes, or until golden and cooked through.
- While your koftas bake, whip up a zesty mint yogurt sauce: combine plain Greek yogurt, freshly chopped mint, a squeeze of lemon juice, salt, and pepper. To serve, pile the lamb koftas onto warm flatbreads (warm up in the oven for a couple minutes) with a dollop of yoghurt dressing, sliced red onion, tomato, and cucumber. Enjoy!
Notes
- Do not over mix, gentle hands=tender koftas.
- Make ahead: Shape and refrigerate raw koftas in a sealed container for up to 24 hours.
Very good recipe!!! I doubled the meat, eggs and spices but used just 1 cup of Panko and it was still delicious and tender! I love lamb but had ground beef and chicken on hand so I used that. Turned out great!
Hi Cam,
I’m so happy that you liked it! Cheers!
June xx