Variation
Beef Kofta: Substitute ground beef (20% fat) for the lamb.
Dinner · Grilling · Main Course · Middle Eastern
Grilled Lamb Kofta With Garlic Labneh
These juicy grilled lamb kofta are seasoned with warm spices and served alongside a creamy, lemon-infused garlic labneh for the perfect summer dinner.
Prep
25 min
Cook
12 min
Difficulty
Medium
Serves
4
Preparation
Get these tasks done before you start cooking.
Mix and Shape
- 1
Combine Ingredients
In a large bowl, mix the ground lamb, grated onion, garlic, herbs, and all spices by hand until just combined.
Tip: Grate the onion over a paper towel and squeeze out excess moisture to prevent the meat from becoming too wet.
- 2
Form Kofta
Divide the mixture into 8 equal portions and shape them into long, oval logs around metal or soaked wooden skewers.
Tip: Chill the shaped skewers in the fridge for 30 minutes to help the fat firm up, ensuring they don't fall off the grill.
How to Make Grilled Lamb Kofta With Garlic Labneh
Total time: 37 min · Yields 4 servings
- 1
Prepare the Garlic Labneh
In a small bowl, whisk together the labneh, olive oil, garlic paste, lemon zest, and oregano. Taste and add a pinch of salt if needed. Cover and refrigerate until serving.
- 2
Preheat the Grill
Clean your grill grates and preheat to medium-high heat (about 400°F/200°C). Lightly oil the grates using a folded paper towel dipped in vegetable oil.
- 3
Grill the Kofta
Place the lamb skewers on the hot grill. Cook for 4 to 5 minutes on the first side without moving them, allowing a deep brown crust to form.
- 4
Turn and Finish
Carefully flip the skewers and cook for another 4 to 5 minutes. The internal temperature should reach 160°F (71°C) for medium doneness.
- 5
Rest the Meat
Remove the skewers from the grill and let them rest on a warm plate for 3 to 5 minutes. This allows the juices to redistribute for a tender bite.
Chef's Tips
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Do not overwork the meat or the texture will become rubbery like a sausage.
- Use a high-fat lamb blend to ensure the kofta stays moist under the high heat of the grill.
What to Serve with Grilled Lamb Kofta With Garlic Labneh
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside warm, charred pita bread.
- Add a side of sliced cucumbers and vine-ripened tomatoes.
- Place over a bed of saffron-infused basmati rice.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Spicy Kofta: Add 1/2 tsp red chili flakes or a dollop of harissa paste to the meat mixture.
Storage & Reheating
Store cooked kofta in an airtight container for up to 3 days. Reheat gently in a pan over medium heat. Labneh keeps for 5 days.
Further reading
Frequently asked questions
What is the best meat for grilled lamb kofta?
A lamb shoulder blend with roughly 20% fat is ideal. This ensures the meat stays juicy and flavorful during high-heat grilling.
Can I make grilled lamb kofta in a pan?
Yes, you can use a cast-iron grill pan over medium-high heat. Cook for the same amount of time, turning frequently for even browning.
Why is my lamb kofta falling off the skewer?
This usually happens if the meat is too warm or contains too much moisture. Squeeze the grated onions dry and chill the formed skewers before grilling.
What can I substitute for labneh?
Full-fat Greek yogurt is the best substitute. For a thicker consistency, strain the yogurt through cheesecloth for 2 hours before using.
Is lamb kofta gluten-free?
This specific recipe is gluten-free as it uses no breadcrumbs. Always check your spice labels to ensure no anti-caking agents contain gluten.
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