Variation
Beef Kofta: Substitute the lamb with 80/20 ground beef.
Dinner · Main Course · Grilling · Middle Eastern
Lamb Kofta Skewers With Whipped Feta Dip
These juicy lamb kofta skewers are seasoned with warm spices and served alongside a tangy whipped feta dip for the perfect Mediterranean dinner.
Prep
25 min
Cook
12 min
Difficulty
Medium
Serves
4
Preparation
Get these tasks done before you start cooking.
Meat Prep
- 1
Drain the Onion
Place the grated onion in a clean kitchen towel and squeeze out all excess moisture before adding to the meat.
Tip: Removing water prevents the koftas from falling off the skewers during cooking.
- 2
Mix Ingredients
In a large bowl, combine lamb, onion, garlic, herbs, and spices. Mix by hand until just combined.
Tip: Do not overwork the meat or the texture will become tough and rubbery.
The Dip
- 1
Blend Feta
Combine feta, yogurt, olive oil, and lemon in a food processor. Blitz until completely smooth.
Tip: If the dip is too thick, add one teaspoon of cold water at a time to reach your desired consistency.
How to Make Lamb Kofta Skewers With Whipped Feta Dip
Total time: 37 min · Yields 4 servings
- 1
Shape the Koftas
Divide the meat mixture into 8 equal portions. Mold each portion into a long, cylinder shape around a metal or soaked wooden skewer.
- 2
Chill the Meat
Place the assembled skewers on a tray and refrigerate for at least 30 minutes. This helps the fat solidify so they hold their shape on the grill.
- 3
Heat the Grill
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- 4
Sear the Lamb
Place skewers on the grill. Cook for 4 to 5 minutes per side, turning carefully, until charred on the outside and cooked to a medium internal temperature.
- 5
Rest the Meat
Remove the koftas from the heat and let them rest on a warm plate for 3 to 5 minutes before serving.
Chef's Tips
- Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
- Use ground lamb with at least 15% fat to ensure the meat stays moist under high heat.
- Wet your hands slightly with cold water when shaping the koftas to prevent the meat from sticking to your skin.
What to Serve with Lamb Kofta Skewers With Whipped Feta Dip
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve inside warm pita bread with sliced cucumbers.
- Place atop a bed of turmeric rice.
- Serve as an appetizer platter with olives and pickled peppers.
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 tablespoon of harissa paste to the meat mix.
Variation
Baked Version: Bake at 200C (400F) for 15-18 minutes if a grill is unavailable.
Storage & Reheating
Store leftover koftas in an airtight container in the fridge for up to 3 days. Reheat gently in a pan. The feta dip lasts up to 5 days.
Further reading
Frequently asked questions
Why do my lamb kofta skewers fall off the grill?
This usually happens if the meat mixture is too wet or hasn't been chilled. Ensure you squeeze the liquid out of the grated onions and chill the skewers for 30 minutes before cooking.
What is the best type of meat for lamb kofta skewers?
Ground lamb with a fat content of 15% to 20% is ideal. Extra lean lamb will result in a dry, crumbly texture that lacks flavor.
Can I make the whipped feta dip in advance?
Yes, you can make the dip up to 48 hours in advance. Keep it refrigerated and give it a quick stir before serving to restore the texture.
How do I know when the koftas are done?
The lamb should reach an internal temperature of 71C (160F). Visually, they should be well-browned on all sides and firm to the touch.
Can I use dried herbs instead of fresh?
Fresh parsley provides a essential brightness, but if you must use dried, reduce the quantity to 2 tablespoons and add a squeeze of extra lemon to the meat.
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