Grilled Lamb Kofte kicked off my summer obsession, honestly. I’ve had my share of so-so barbecues but the first time I tried these little wonders, bam, I was hooked. If you usually stick with boring burgers or hot dogs, hey, I get it—sometimes you just want easy. But trust me, if you loved my easy grilled chicken souvlaki recipe for juicy flavor, you’re gonna be over the moon with this one.

And if you also like to toss a bunch of things in foil and call it dinner, these kofte kebabs will work great with side ideas from my foil packet grilled sausage and veggies post. Picking up a pack of ground lamb and making something special—worth it.

Why We Love This Kofta Kebab Recipe

Hands down, my favorite thing about these grilled lamb kofte kebabs? They’re totally fuss-free yet make you feel like you’re at a five-star restaurant—but in your backyard, maybe with a dog staring at you. The flavors knock your socks off. The spices (coriander, cumin, sumac if you’re feeling adventurous) make the lamb sing, and if you ask me, the smoky bits from the grill are where the magic lives.

Plus, they cook ridiculously fast. No hanging around forever, wondering if dinner will arrive before you’re starving. I like that you can adjust the heat for big, bold spice or keep it mellow for the kids. And you don’t need fancy tools. Skewers. Mixing bowl. That’s pretty much it. I’ll be honest, the hardest part is stopping yourself from eating all of them straight off the grill.

One time my cousin tried these, and (not exaggerating) he declared, “You need to sell these at the farmer’s market.” If that isn’t a glowing review, I don’t know what is.

How To Make Lamb Kofta Kebab on the Grill

Making these is honestly easier than finding a parking spot at the beach on a Saturday. Take your ground lamb, throw it in a bowl with chopped onion, a bit of garlic, fresh parsley (or cilantro if you’re wild), breadcrumbs, and classic spices like cumin and coriander. Crack in an egg to keep things stuck together. Mix it up with your hands—don’t wimp out here, squish it real good.

Shape that mixture into chunky cigar shapes (or, if your hands are tired, little squished ovals are great too) and slide them gently onto skewers. Press them so they’ll cling on tight. Lay them on a hot, oiled grill. I flip mine once after about six minutes, then just three minutes per side until both have crispy edges and the inside is cooked but juicy.

Maybe throw some lemon wedges on the grill alongside. I always do, even if nobody asks for them. Squeeze over the kebabs when you serve—game changer.

If you’re new to the grilling world and want to up your skills, I wrote about grilled lemon herb chicken with roasted vegetables too, which kind of started my grilling adventures in the first place.

“These koftas blew my mind. I usually don’t love lamb, but I’m eating seconds right now. The spice mix is perfect!” — Tasha L.

Best Way to Cook Grilled Lamb Kofte

You don’t need to overcomplicate it. Honestly, grilling is the top way if you ask me. Charcoal grill? Even better. That smoky flavor clings to the spiced lamb and makes everything taste like a vacation in the Mediterranean. But, maybe it’s raining (or the grill is out of gas). A good heavy skillet does the trick indoors, medium-high heat, and don’t crowd the pan.

Sometimes I cook them in the oven if I’ve made a giant batch. Not quite as fun, but you get a nice even cook. If you really want those crispy edges—broil for a couple minutes at the end. Watch them, though! Homes have been known to fill with smoke.

Keep an eye out for overcooking. Nobody likes dry lamb. I pull them when the center’s still juicy and let them rest a couple minutes on a plate. Oh, and if you have leftover kebabs? Chopped up in warm pitas the next day is honestly dreamy.

Yogurt Sauce for Grilled Lamb Kofte

This is where you can mess around and still win every time. For me, the best sauce is just plain Greek yogurt mixed with smashed garlic, a squeeze of lemon juice, some grated cucumber, and sea salt. Nothing fancy but it feels so fresh. Mint’s good in there too, or dill, whatever’s growing right now. I plop it into a bowl and drizzle with olive oil.

Even my picky niece dips her grilled cheese in this stuff (don’t knock it till you try it). I like to make a little extra and use it as salad dressing later on.

Tip: Make your sauce while the lamb’s grilling. It needs time to chill out and get thicker in the fridge. That’s a trick I learned from a friend who’s basically a sauce whisperer.

What to Serve Along Grilled Lamb Kofte

Nobody eats just kebabs. I mean, you could, but it’s way better with a few simple sides. Here’s what works best around my table:

• Heap your kofte kebabs onto warm flatbreads or pita, and pile on lettuce, fresh sliced onions, and tomato.
• Spoon over lots of that tangy yogurt sauce.
• If you’re feeling fancy, add some roasted veggies. Or for less clean-up, you could go for that foil packet grilled sausage and veggies vibe.
• And don’t forget something fresh on the side, like a cucumber salad or even a bowl of grilled cheese and tomato soup if you want to keep things casual.

Honestly, nobody leaves the table hungry when you set it up like this.

FAQs Grilled Lamb Kofte

Do I have to use lamb?
Nope! Beef or turkey works, but lamb’s flavor is classic. Some folks even blend half and half.

How do I stop the koftas from falling apart on the grill?
A bit of egg and breadcrumbs helps. Also, gently shape them and press them tightly onto the skewers. Let them firm up in the fridge for 10-15 minutes before grilling.

Can I make them ahead?
Definitely. Prep the mix and shape them earlier in the day, keep in the fridge, and just grill when you’re ready.

What if I don’t have skewers?
No problem! Just shape the lamb into patties or meatballs. You can grill them or cook on a stovetop pan.

Can these be frozen?
Absolutely. Shape, freeze on a tray until firm, then pop in a bag. Grill from frozen or thaw beforehand.

Bring a Taste of the Mediterranean Home

You really can’t go wrong with these easy, crazy-good grilled lamb kofte kebabs. You saw how simple it is to shape, season, and cook, and honestly the hardest part’s picking which sides to serve. Trust me, there’s a reason folks keep making these every weekend. If you’re craving new ideas, try what’s suggested at Lamb Kofta Kebabs (Grilled), or maybe get saucy inspiration from Lamb Koftas with Yoghurt Dressing – RecipeTin Eats. Either way, your next grill night is about to level up. Let me know how it goes—I’ve never met anyone who could resist a second helping.