Experience authentic Lebanese cuisine with these Lamb Kofta (Kafta), perfect for grilling on the barbecue or baking in the oven. These Koftas are tender, juicy, and have a captivating aroma, enhanced by the Lebanese 7 Spice blend. Serve them with rice, Lebanese bread, and a fresh salad, complemented by sides like hummus, yogurt, or a zesty onion garlic sauce for a truly satisfying and complete meal!
Are you a fan of Middle Eastern cuisine? I certainly am – it’s one of my all-time favourite cuisines. The richness of flavour and the abundance of spices make it truly exceptional.
These Lamb Koftas (Kafta) are incredibly tasty and easy to prepare. In under 30 minutes, you can have these Koftas on your table, making them one of the quickest and most delicious dish.
A kofta is minced meat thoroughly blended with a mix of spices and optional fresh ingredients, resembling a meatball. In Lebanese, the term ‘Kafta’ translates to ‘meatball.’ While similar to meatballs in concept, Kaftas are distinct in that they are shaped into oblong sausages rather than small round balls.
Koftas can be shaped around wooden skewers or hand-formed (as I have here) and then either grilled on a gas or charcoal barbecue or baked in the oven. While grilling stands out as the preferred method, providing a distinctive colour, flavour and char that oven baking may lack, the latter still yields excellent results.
Expert tips
- Resting Time:
- Allow the kofta mixture to rest in the refrigerator for at least 30 minutes before shaping and cooking. This helps the flavours meld resulting in a better texture.
- Skewering Technique:
- If using skewers, wet your hands with water to prevent the meat from sticking, and shape the kofta’s around the skewers evenly.
- Grilling:
- Grill the lamb kofta’s for an authentic flavour. Cooking them over an open flame imparts a smokiness that you cant get any other way.
- Avoid Overcooking:
- Kofta’s are best when cooked to medium or medium-well. Overcooking can lead to dryness.
- Serve with Accompaniments:
- Serve the lamb kofta’s with traditional accompaniments like tzatziki, hummus, or a fattoush salad.
- Use Beef Mince Instead:
- Lamb Kofta is also equally good made with beef mince. Sometimes lamb mince is not always available or maybe you just prefer beef. If using beef mince, make sure you use regular 3 star beef mince. The fat is needed to keep the kofta’s moist and delicious.
❄️ Storage
FRIDGE:
Store any leftover lamb or beef koftas in the fridge in an airtight container and consume within 3 days.
FREEZE:
These koftas are a fantastic stand-by-meal to have in the freezer. I like to make double the batch and freeze one portion raw and cook the other. If you plan to freeze them, wrap each individually in plastic wrap and then place them in a freezer-safe bag. Label, date and use within 3 months.
Thaw in the fridge overnight before cooking as directed or if cooked, reheat throughly in the microwave or in a frying pan or bbq over a low heat until piping hot.
Lamb Kofta
Ingredients
- 1 cup parsley leaves
- 1 red onion, roughly chopped
- 500g lamb mince (you can also use beef mince)
- 2-3 teaspoons Lebanese 7 spice Mix (See Notes)
- ½ teaspoon paprika
- ½ teaspoon salt
Instructions
KOFTA'S
- Place parsley and red onion into a food processor and blend until roughly chopped. (See pics above in post for the correct texture).
- Place lamb mince, parsley mixture, Lebanese 7 spice, paprika and salt and pepper into a bowl. Using your hands, mix this until very throughly combined. Divide into 8 portions and shape each portion into a sausage shape. ( See pics above in post). If preferred, these can be shaped onto a metal skewers or bamboo skewers . Cover and chill if not cooking straight away.
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. ( See pics above in post). If preferred, these can be shaped onto a metal skewers or bamboo skewers. Cover and chill if not cooking straight away.
TO GRILL
- Heat a barbecue grill, charcoal grill or griddle pan skillet over medium high heat and spray grills with oil prior to cooking. (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. Do not overcook them, you want them nice and tender on the inside. Remove from grill and serve with sides of choice. Garnish with fresh parsley.
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. Garnish with fresh parsley.
Notes
- MEASUREMENTS
We use Australian metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20 ml, 1 cup = 250m
We use free range extra large size eggs. Each egg weighs approximately 59g. - MINCE
You can use lamb or beef mince to make these kofta’s. If using beef mince, make sure you use ‘regular’ 3 star beef mince with a rough fat content of 17%. They need the fat to keep them juicy and tender. Any less could make them dry and the texture won’t be as good. You could try 4 star beef mince with a fat content of 10% if you prefer though. But just don’t use extra lean mince – it’s just too lean for Kofta’s. - LEBANESE 7 SPICE
You can purchase this spice mix from some gourmet grocers, Middle Eastern stores or online. It is much easier to make yourself from ingredients from your local supermarket though. See my recipe for Lebanese 7 Spice to make your own. It is an essential spice mix for these Kofta’s as this is were they get their unique and amazing flavour from. - STORING LEFTOVERS
Store any leftover Kofta’s in an airtight container in the fridge and use within 3 days. Reheat gently in the microwave on MEDIUM (50%) power, in the oven, frying pan or air fryer.
You may also like
- Middle Eastern Lamb & Pasta Bake
- Lamb Meatballs with Harissa & Chickpeas
- Hummus – yummy to dip your Kofta’s into to
- Lebanese 7 Spice Mix – You are going to need this to make these Kofta’s. It only takes 5 minutes or less
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