These easy Lamb Koftas are quick to prepare and perfect for the grill, griddle or frying pan. Succulent and packed with Mediterranean flavours, this lamb mince recipe evokes the taste of summer holidays and pairs brilliantly with creamy tzatziki and fresh salad.
When I want something that feels like a holiday but is simple to make at home, these Lamb Koftas are my go-to. They take minutes to mix and around 15 minutes to cook, and the warm spices combined with fresh mint make them truly memorable.
Serve with a generous spoonful of tzatziki and a crisp Greek-style salad, or tuck them into warm flatbreads for an easy family meal.
Why you’ll love this recipe for lamb koftas
⭐️ Ideal for barbecues and summer gatherings
⭐️ Ready to prepare in under 10 minutes
⭐️ A simple, crowd-pleasing taste of the Mediterranean
Notes from the cook
Lamb mince carries flavour beautifully, which is why I chose it for these kebabs. The spice blend here — cumin, coriander and cinnamon — gives the meat character without overpowering it, while garlic powder and fresh mint add balance and freshness. If you prefer, you can use fresh garlic finely minced, but garlic powder mixes more evenly through the mince.
These koftas are very forgiving: shape them into balls, flattened burgers or onto skewers. They cook quickly, so keep an eye on them and turn regularly to achieve an even char and colour. Serve with tzatziki and simple sides for a complete meal that feels summery any time of year.
More summery lamb dishes
Slow Cooker
Slow Cooker Lamb Orzo Stew {with Feta}
Lamb
Lamb Tagine
Winter Warmers
Slow Roasted Shoulder of Lamb
Lamb
Lamb Chops
Lamb Koftas Ingredients
- Meat – 500 g lamb mince (ground lamb) works beautifully here; it binds well and stays juicy.
- Spices – Ground cumin, ground coriander and a touch of cinnamon give a warm, Mediterranean character.
- Garlic powder – For even distribution; replace with finely minced fresh garlic if preferred.
- Fresh mint – Adds brightness to the meat mix.
- For the tzatziki – Greek yoghurt, cucumber (grated or very finely chopped), garlic powder, olive oil, salt and lemon juice for freshness.
How to make Lamb Koftas
1. Combine the lamb mince with the spices, garlic powder, chopped mint, salt and pepper in a bowl. Use clean hands to mix until everything is evenly incorporated. Avoid overworking the meat to keep the koftas tender.
2. Shape the mixture into 8 even portions — form into long koftas around skewers or into small patties or balls depending on your preference.
3. Cook over medium-high heat: on the barbecue, under the grill, or on a hot griddle or frying pan. Turn regularly so all sides brown evenly. Total cooking time is around 12–15 minutes depending on thickness — ensure there is no pink in the centre before serving.
4. For the tzatziki, mix Greek yoghurt with grated cucumber, a splash of olive oil, lemon juice, garlic powder, and salt. Chill until ready to serve. Prepare a simple Greek salad and warm flatbreads to complete the dish.
Options for cooking Lamb Kofta kebabs
BBQ – Cook over hot coals or a gas grill for a smoky char.
Grill (broiler) – Use a preheated, hot grill for a quick, even cook.
Frying pan or griddle – A heavy pan on the hob works well and gives good colour.
Whichever method you choose, turn the koftas regularly and aim for a total cook time of around 12–15 minutes. Make sure the meat is cooked through before serving.
Substitutions
- Mince – Swap lamb for beef mince or turkey mince if you prefer a leaner option. Each will work with the same spice mix.
Leftovers and storage
In the fridge: Cooked koftas keep well for 2–3 days and are delicious cold in salads or wraps.
In the freezer: Shape the koftas and freeze them raw on a tray, then transfer to a bag. Defrost thoroughly before cooking.
Recipe tip
Skewers
If using wooden skewers, soak them in water for at least an hour before cooking to prevent burning. Metal skewers are reusable and remain cool enough to handle quickly after grilling.
FAQs
Serve with Greek salad, flatbreads or pittas, and a cooling tzatziki. Side dishes like couscous, rice salad or roasted potatoes also work well for a heartier meal.
Yes. Try a lamb keema curry or classic shepherd’s pie for different flavours and preparations using lamb mince.
I hope you enjoy making these lamb koftas — they’re an easy, flavourful option for weeknights or barbecues. If you try the recipe, please leave a rating or comment to share how it turned out.
Share your photos and tag the cook in your social posts if you’d like to show how yours turned out.
Lamb Koftas {with Tzatziki}
Quick lamb koftas flavoured with cumin, coriander and mint, served with creamy tzatziki and flatbreads. Prep about 10 minutes, cook around 15 minutes.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Serves: 4
Ingredients
- 500 g lamb mince (ground lamb)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp cinnamon
- 2 tsp garlic powder (or 2 cloves fresh garlic, minced)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh mint, finely chopped
For the tzatziki
- 250 g Greek yoghurt
- 200 g cucumber, grated or very finely chopped
- 2 tsp garlic powder (or fresh garlic to taste)
- 2 tsp olive oil
- ½ tsp salt
- Juice of 1 lemon
To serve
- Greek salad
- Flatbreads, pittas or wraps
Instructions
- Mix the lamb mince with the spices, garlic powder, chopped mint, salt and pepper in a bowl until evenly combined.
- Form into 8 portions: shape around skewers or make small patties or balls.
- Cook under a hot grill, on a preheated barbecue, or in a hot griddle/frying pan. Turn regularly and cook for about 12–15 minutes until browned all over and cooked through.
- For the tzatziki, combine the yoghurt, grated cucumber, garlic, olive oil, lemon juice and salt. Chill until ready to serve.
- Serve the koftas with tzatziki, salad and warm flatbreads.
Notes
Skewers: If using wooden skewers, soak them for at least an hour before cooking. Metal skewers are reusable and convenient.
Mince alternatives: Beef or turkey mince can be used if preferred; turkey will be leaner and produce a lighter result.
Yoghurt: Full-fat Greek yoghurt gives the creamiest tzatziki, but low-fat works fine too if you prefer.
Nutrition (per serving – approximate)
Calories: 407 kcal | Carbohydrates: 7 g | Protein: 29 g | Fat: 30 g
Nutrition values are estimates and should be used as a guide only.