Lamb and Beef Kofta Kebab

Made from a juicy mix of ground beef and lamb, this kofta kebab recipe comes alive with the zesty punch of onions and garlic, fresh parsley, and a blend of Middle Eastern spices. Served with a homemade spicy tzatziki sauce, each bite of beef and lamb kofta is bursting with flavor.

What is kofta?

Kofta is a Middle Eastern and Mediterranean dish of minced meats. Typically ground beef and lamb, but can also be made out of chicken or fish. Think of it as middle eastern influenced meatball or meatloaf. They are usually either shaped as a patty or a longer cylindrical shape like on this skewer.

Kofta kebabs are traditionally grilled over charcoal and served with a variety of sides. They taste juicy and flavorful, with a hint of smokiness from the grill.

Why this kofta recipe works

This beef and lamb kofta kebab recipe combines ground beef and lamb, onions, parsley, and spices to create an explosion of flavor in every bite!

The ground meat mixture is then formed into long cylindrical patties which are formed onto skewers. Grilling them over charcoal gives them that perfect smoky flavor and ensures that they are cooked all the way through.

And, for a flavorful finishing touch, serve them with our homemade spicy tzatziki sauce! This cool and creamy sauce is made with Greek yogurt, cucumbers, garlic, and herbs.

Ingredients needed

Here’s everything you need to make these juicy beef and lamb kofta kebabs…

Kofta:

• Ground Beef: For the base of this dish, you’ll need a pound of ground beef! I use 80%lean /20% fat beef, the extra fat content keeps the kofta’s moist and juicy once cooked. You can also opt to use a leaner beef as well.
• Ground Lamb: To add a delicious depth of flavor, a half pound of ground lamb is added to the beef. It gives the kofta kebab an extra depth and complexity of flavor.
• Onion and Garlic: Chopped yellow onions give the kebabs a more intense flavor while still keeping it light. A small onion should work great! You’ll also need five peeled garlic cloves.
• Parsley: Fresh parsley adds a nice herby flavor as well as a bit of color. Make sure to remove the stems before chopping and adding them to the meat mixture. Save some to serve at the end.
• Spices: For seasoning, this recipe uses ground cumin, paprika, ground cardamom, dried oregano, cayenne pepper, kosher salt, and ground black pepper to create that classic Middle Eastern taste.
• Olive Oil: Two tablespoons of olive oil helps to keep the kofta kebabs from sticking to the grates once you are grilling.

Spicy Tzatziki Sauce:

• Greek Yogurt: You’ll need a container (5.3 oz) of plain Greek yogurt for the base of this sauce. Choose a full-fat option for the creamiest texture!
• Cucumber: A medium-sized English (or Persian) cucumber is grated into the yogurt to give it that distinctive tzatziki flavor.
• Garlic: Mince 1 garlic clove and add it to the yogurt for a garlicky kick.
• Lemons: Squeeze the juice from one lemon into the yogurt mixture to give it a nice tangy flavor. You’ll need about a tablespoon. Also, save some of the lemon zest to add to the tzatziki sauce.
• Olive Oil: A tablespoon of extra virgin olive oil helps to give the tzatziki a richer flavor and creamier texture.
• Jalapeño: For that spicy kick, add one minced jalapeño! I like to remove the seeds so it doesn’t overpower the rest of the ingredients, but leave them if you want the sauce to be really spicy.
• Kosher Salt and Ground Black Pepper: A must!
• Dill: To finish it off, add a 1/4 cup of freshly chopped dill. This adds a nice herbal note to the yogurt sauce!

Tip:

If you would like to save some time, you could always buy your favorite tzatziki sauce from the grocery store. However, I highly recommend making it yourself. It just tastes better!

How to make beef and lamb kofta kebab

Now that you have a list of everything you need, let’s get started with making these delicious Middle Eastern kofta kebabs…

Prep veggies and herbs

The first thing you will want to do is prep the herbs and aromatics that you need to add to the ground meat mixture.

Make meat mixture

Once your herbs and aromatics are minced and ready to go, get to work on mixing them together with the ground meats.

In a large bowl:

• Add in the ground beef, ground lamb, chopped onion-parsley mixture, and all the spices.
• Mix with your hands for 2-3 minutes until everything’s nicely combined and the spices are distributed.

Tip:

Don’t use a food processor to mix the ingredients. Overmixing can make the texture too dense, which causes the meat to dry out quicker! It’s better to use your hands so you can control how much you mix everything.

What is the difference between shish kebab and kofta kebab?

Shish kebab is a Middle Eastern dish in which pieces of meat or vegetables are grilled on skewers. Kofta, on the other hand, is made with ground meat that has been shaped into patties before being cooked.

Kofta kebab also has a different texture than a shish kebab, with its juicy and flavorful patties that hold together better on the skewer. Plus, it can be made with either beef, lamb, or chicken!

Do I have to use lamb?

The fat from the lamb makes these kebabs so juicy and flavorful. If you do not like lamb, you can do all ground beef, but I highly recommend keeping it traditional and using lamb.

Form lamb and beef kofta patties

Now that the ground meat mixture is seasoned, it’s time to form the kofta patties!

Here’s how to do it:

• Grab a small handful of meat and form it into a thick oval.
• Slide the skewer in through the center of the meat. Start wrapping the meat around the skewer by giving it a gentle squeeze from the top to the bottom.
• Keep going until you have a meat cylinder around the skewer, about 3-4 inches long and roughly 1cm out from the skewer.
• Do the same with the remaining meat.
• Brush olive oil onto koftas

Tip:

Use food-safe gloves for a quick and easy cleanup!

What kind of skewers should I use?

You can use metal or wooden skewers for this recipe. If using wooden skewers, make sure to soak them in water for 10 minutes before grilling so that they don’t burn.

Do I have to use skewers?

No, you do not have to use skewers. You can also shape the mixture into patties and cook them on a grill pan or cast iron skillet.

Grill the kofta kebab

Get that grill nice and hot so you can grill the kebab skewers!

• Get the grill preheated to 400°F for about 10 minutes.
• Brush some olive oil onto the koftas before putting them on the grill.
• Grill them for around 7-8 minutes, flipping them over halfway through.
• Remove from the heat and onto a platter to serve warm.

What if I don’t have a grill?

No problem! You can easily cook these kofta kebabs in the oven. Just preheat the oven to 375°F and bake for 30 minutes, flipping them over halfway through. You can use an oven-safe grill pan to try and get some of those grill marks.

My kofta keeps sliding off the skewer. What did I do wrong?

It sounds like you did not pack the meat tightly enough around the skewer. Try packing it more firmly and see if that helps!

How do I know if the beef and lamb kofta is cooked through?

You will know the kofta is cooked through when the internal temperature reaches 160°F (73.8°C). Insert a digital thermometer into the center of one of the koftas to check. The center should not be pink anymore.

Make spicy tzatziki sauce

Last but not least, the tzatziki sauce. If you have never tried this sauce, you are in for a treat! It’s simple to make and the perfect accompaniment to these kofta kebabs. It’s creamy, tangy, and just a bit spicy.

I hand chop all of the ingredients for a more textured tzatziki sauce. You can use a food processor, but it can make the tzatziki a bit more thin and watery.

Here’s how to make it:

• Grab a box grater and shred the cucumber.
• Place the shredded cucumber in the center of a clean dish towel or a few paper towels. Over a bowl, squeeze out as much water as possible from the cucumber.
• Then, in a medium-sized bowl, add some Greek yogurt, shredded cucumber, and the rest of the ingredients listed below.
• Mix it all up with a spoon until everything comes together.
• Give it a taste, and add more lemon if you want.
• Pop it in the fridge until you’re ready to dig in.

How to serve

Kofta kebab can be served as is, in a pita wrap, over a salad, there are a lot of ways to enjoy them. For the best taste and texture, serve them with a generous helping of spicy tzatziki sauce and pickled red onions! You can also top the skewers with additional parsley for extra color and flavor.

For a full meal, grill up some pita bread or naan in a hot cast iron skillet (or grill pan) to serve alongside the beef kofta and tzatziki sauce. And, don’t forget some of the more traditional Middle Eastern sides like:

• Hummus
• Olive medley
• Fresh Persian cucumbers
• Falafels with lemon tahini sauce
• Dolmas
• Couscous (or quinoa)
• Muhammara

How to eat

Kofta kebabs are best enjoyed fresh off of the grill. You can serve them to your guests on the skewer or you can easily slide the skewers out of them prior to serving.

How to store

These beef and lamb kofta skewers can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a baking sheet and bake at 350°F/175°C until warmed through. You can also use the microwave if you’re short on time!

Can I freeze kofta skewers?

Yes, you can freeze kofta skewers. Place them in a single layer on a baking sheet and place in the freezer for 1-2 hours or until frozen solid. Transfer to an airtight container or resealable bag and store in the freezer for up to 3 months.

To reheat, thaw overnight in the refrigerator and then bake at 350°F/175°C until warmed through.