If you want big flavour with minimal fuss, these Middle Eastern Lamb Koftas are going to be your new go-to. They’re juicy, tender, loaded with herbs and warm spices, and taste like something straight out of your favourite Lebanese restaurant – only way easier to make at home. Dinner on the table in 30 minutes, and every bite is ridiculously good.
Why You’ll Love These Koftas
- Explosive flavour thanks to Lebanese 7 Spice
- Tender & juicy – never dry, never boring
- Grills like an absolute champion
- Oven-friendly for those rainy nights
- Flexible – swap lamb for beef or use a mixture of both
- Dinner in 30 minutes
- Mixture can also be made in a Thermomix (instructions in the recipe card below)
What Exactly Is a Kofta?
Think of it as the Middle Eastern version of a meatball – BUT better.
Koftas are shaped into long, sausage-style logs rather than balls, giving you more surface area for flavour and the perfect char.
You can hand-shape them or slide them onto metal/bamboo skewers. Either way, they cook fast and stay beautifully tender (as long as you don’t overcook them).
Expert Tips
- Wet your hands when shaping to stop the mixture sticking.
- Shape the koftas gently so they stay together without becoming dense.
- Grill for the best smoky flavour — it really makes a difference.
- Don’t overcook them; medium to medium-well keeps them juicy.
- Choose a mince with a fat content of at least 15-20% to keep them moist.
- Chill the kofta mixture in the fridge for 30 minutes or longer for a deeper flavour.
Serving Suggestions
Serve your koftas with:
- Hummus
- Tzatziki, garlic yoghurt or toum (Lebanese garlic dip)
- Fattoush or a fresh chopped salad
- Lebanese rice
- Warm Lebanese bread or freshly made pita
Storage
- Store cooked koftas in an airtight container in the fridge for up to 3 days.
- Reheat gently in the microwave, frying pan, oven or air fryer until warmed through.
- Koftas freeze brilliantly — raw or cooked.
- Wrap each kofta individually, then place into a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before cooking (if raw) or reheating (if cooked).
More Middle Eastern Recipes:
- Lebanese 7 Spice Mix – You are going to need this to make these Kofta’s
- Middle Eastern Lamb & Pasta Bake
- Lamb Meatballs with Harissa & Chickpeas
- Hummus
Lamb Kofta
Juicy Middle Eastern Lamb Koftas made with lamb mince, fresh herbs and Lebanese 7 Spice. Grill or oven-bake in just 30 minutes. Serve with rice, bread, salad and hummus for a flavour-packed, easy weeknight dinner.
Ingredients
- 1 cup parsley leaves
- 1 red onion, roughly chopped
- 500g lamb mince (you can also use beef mince – see Notes)
- 2-3 teaspoons Lebanese 7 spice Mix (See Notes)
- 1 teaspoon sweet paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
KOFTA'S
- Place parsley and red onion into a food processor and blend until roughly chopped. Transfer to a bowl.
- Add the lamb mince, Lebanese 7 spice, paprika and salt and pepper into the bowl with the parsley mixture. Using your hands, mix until throughly combined.
- Divide into 8 portions and shape each portion into a sausage shape. If preferred, these can be shaped onto a metal or bamboo skewers. Cover and chill if not cooking immediately.
THERMOMIX
- Place parsley and onion into TM Bowl. Chop for 3 seconds, Speed 5. Scrape down sides and repeat.
- Add lamb mince to TM bowl, breaking up lightly with your fingers. Add Lebanese 7 spice, smoked paprika, salt and pepper. Cover with lid. Mix for 20 seconds, Speed 3 until combined. Remove mixture.
- Divide mixture into 8 portions and shape each portion into a sausage shape. If preferred, these can be shaped onto a metal or bamboo skewers. Cover and chill if not cooking immediately.
TO GRILL
- Heat a barbecue grill, charcoal grill or griddle pan skillet over medium high heat and spray with oil (Use an oil with a high smoke point oil such as rice bran or grapeseed).
- Cook kofta's for about 3-4 minutes per side (being 4 sides) or until cooked to your liking (be careful not to overcook them, you want them nice and tender). Remove from grill and serve immediately with bread and sides of choice.
TO OVEN BAKE
- Preheat oven to 200℃ (180℃ fan forced). Line a baking tray with baking paper and arrange kofta's on tray so they are not touching. Bake in the oven for 18-20 minutes, turning halfway through, or until cooked to your liking and golden brown.
- Remove from oven and serve immediately with sides of your choice.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - MINCE
You can use lamb or beef mince to make these kofta’s. If using beef mince, make sure you use a mince with a fat content of least 18%. They need the fat to keep them juicy and tender. Any less can make them dry and the texture won’t be quite as good. - LEBANESE 7 SPICE
You can find Lebanese 7 Spice at gourmet grocers, Middle Eastern stores or online, but it’s honestly so easy to make yourself with everyday supermarket spices. Check out my homemade Lebanese 7 Spice recipe — it’s essential for these koftas and gives them their signature flavour.
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