Lamb Kofta Recipe with Herby Yogurt & Flatbreads

Reasons Why People Love Our Lamb Kofta Recipe

✅ Made with quality British lamb mince

✅ Perfect for BBQs, flatbread boards, or weekday dinners

✅ Bursting with aromatic spices and herbs

Instructions

1. Mix and shape the Koftas

In a large bowl, combine the lamb mince, garlic, red onion, spices, herbs, salt and pepper. Use your hands to mix until well combined but not overworked. Divide into 8 equal portions and shape into oval sausage-like koftas around skewers (metal or soaked wooden). Chill for 10–15 minutes if you have time – this helps them hold shape.

2. Make the Herby Yoghurt

In a small bowl, mix the Greek yoghurt, garlic, lemon juice, herbs, and seasoning. Taste and adjust. Cover and refrigerate until ready to serve.

3. Cook the Koftas

Preheat your BBQ or grill to medium-high heat. Lightly brush the koftas with olive oil. Grill for 12–15 minutes, turning every few minutes, until well browned and cooked through. Internal temp should reach 70°C. Avoid pressing down to keep juices inside.

4. Build and Serve

Serve koftas with warm flatbreads, a generous spoonful of herby yoghurt, and your choice of salad, pickles or chilli sauce. Let guests build their own or plate them up ready to go.

Nutritional Information (Per Serving – inc. yogurt & flatbread)

• Calories: 480 kcal
• Protein: 27g
• Carbohydrates: 25g
• Sugars: 3g
• Fat: 30g
• Saturated Fat: 10g
• Fibre: 2g
• Sodium: 540mg

Frequently Asked Questions

Can I cook these without a BBQ?

Yes, lamb koftas can be cooked indoors using a grill or a cast-iron griddle pan. Preheat to high and cook for around 6–8 minutes per side, turning once they’re well-seared. Make sure the internal temperature reaches 70°C. While you won’t get quite the same smoky BBQ flavour, a hot griddle pan can give a delicious charred crust that still brings out the spices beautifully.

Can I freeze lamb koftas?

Yes. Lamb koftas freeze well either raw or cooked. If freezing raw, shape them and place on a tray to firm up in the freezer before transferring to a bag or container. Cooked koftas should be cooled completely before freezing. In both cases, label with the date and consume within 2–3 months. Defrost fully before cooking or reheating.

Can I make these koftas spicy?

Yes! You can easily adjust the heat to your taste. Add a pinch of chilli flakes, a finely chopped fresh red chilli, or a teaspoon of harissa paste into the mix. Alternatively, serve with a spicy sauce like zhug, hot sauce, or a harissa-yoghurt blend for those who like it fiery — while keeping the base recipe family-friendly.

What sides go best with lamb koftas?

Fresh, vibrant sides complement the rich spices in lamb koftas. Try warm flatbreads, a crisp chopped salad with cucumber and tomato, or a lemony tabbouleh. Grilled halloumi adds a salty contrast, while a dollop of herbed yoghurt sauce or tzatziki cools everything down. You could also include some olives, pickled red onions, or a couscous salad for a colourful BBQ spread.

How do I stop lamb koftas from falling apart on the grill?

The key is binding and chilling. Make sure your kofta mixture is well combined — kneading it slightly helps the proteins bind. Adding a tablespoon of breadcrumbs or a beaten free range egg can also improve cohesion if your mince is very lean. Once shaped, chill the koftas in the fridge for at least 30 minutes before grilling. This firms them up and helps them hold their shape during cooking.

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About the Author.

R Owton Wholesale Butchers

Traditional Family Butchers

The Owton family have been farming the land at Chalcroft Farm for over 750 years, and in business since 1976, so you can be sure we have the experience, knowledge and expertise about all things meat! We specialise in butchering locally sourced and traceable meat, working with over 40 farmers within Hampshire and Dorset to offer some of the finest meat produce in the south.