Spiced Lamb Koftas on the BBQ: Juicy, Smoky, and Full of Flavour
There’s something genuinely rewarding about threading spiced lamb onto skewers and grilling them over hot coals or gas flames. Lamb koftas bring tons of flavour, and they’re a favourite way to bring friends together for a relaxed BBQ. The mix of warming spices and savoury lamb, kissed by the smoke from your grill, creates an aroma that always draws a crowd. Whether you’re using a classic charcoal barbecue or a gas grill, these koftas are pretty straightforward to make. They’re quick to prep and even quicker to disappear from the platter.
Lamb sometimes scares people off because it seems fancy, but once you try these koftas, you’ll notice how easy it is to get restaurant-quality results in your own backyard. They can be prepped ahead for parties or pulled together for a casual weeknight dinner. The blend of herbs and spices gives you a lot of flexibility to put your own flavour spin on things, too.
Why BBQ Lamb Koftas Are a Winner
- Minimal fuss for maximum flavour. The spice and herb mixture does most of the heavy lifting.
- Works on both gas and charcoal BBQs. The recipe is super flexible for whatever grill you’ve got.
- Great for sharing. Skewers make it fun and easy, perfect for parties and family meals.
- Customizable heat and spice level. Adjust the chili, garlic, or herbs to your taste.
- Leftover-friendly. Koftas are just as tasty the next day, either cold or reheated.
Ingredients for Spiced Lamb Koftas
Here’s what you’ll need and most are easy to track down at your local shop:
- 500g (about 1 lb) ground lamb (not too lean is best)
- 1 small onion, finely grated
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional, but I’m a big fan)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili flakes or powder (more if you like extra heat)
- 1 teaspoon smoked paprika (for that extra BBQ flavour)
- 1/2 teaspoon salt
- Black pepper, to taste
- 1 tablespoon olive oil (plus more for brushing)
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes so they don’t burn)
How to Make Lamb Koftas for the BBQ
1. Mix Your Kofta Ingredients
Start by combining the ground lamb, onion, garlic, parsley, mint, cumin, coriander, cinnamon, chili flakes, smoked paprika, salt, pepper, and olive oil in a large bowl. I use my hands for this since it helps everything blend fully. If the mix feels very wet, pop it in the fridge for 20 minutes to firm up a bit. This makes shaping much easier.
2. Shape the Koftas
Divide the mixture into 8 equal portions. With damp hands, form each portion into a sausage shape and press it gently around a skewer. Compacting the meat keeps the koftas from falling apart.
3. Prep Your BBQ
- Charcoal BBQ: Light your coals and wait until they’re covered with white ash and glowing. Aim for medium high heat so the outside chars nicely without burning before the inside is cooked.
- Gas BBQ: Preheat on high for 10-15 minutes, then lower to medium high. Clean and oil the grates to prevent the koftas sticking.
4. Grill the Koftas
Brush each kofta lightly with olive oil. Place them on the hot grill and cook about 8-10 minutes, turning every couple of minutes for even browning. You’re looking for a beautiful char on the outside and juicy, tender meat inside. If you notice flare-ups, move the koftas to a cooler part of the grill.
5. Serve and Enjoy
When cooked, let the koftas rest for a couple minutes. Serve with flatbread, tangy yogurt sauce, salads, or wrap them up with fresh veggies. I love a squeeze of lemon on top for an extra zesty kick.
Extra Tips and Fun Variations
- If you want to mix things up, swap out some lamb for a bit of beef mince for a milder flavour.
- Add extra smoky flavour to your gas BBQ by tossing a foil packet of wood chips over the flames while cooking.
- Pine nuts add a gentle crunch, while a dash of sumac gives extra zing.
- You can make the kofta mix up to a day before and keep in the fridge until ready to grill.
- Try serving your koftas with homemade tzatziki, pickled onions, or a cucumber and tomato salad for a fresh touch.
Common Questions About BBQ Lamb Koftas
Can I cook these without skewers?
Yes! Shape them into meatballs or small patties and grill them directly on well-oiled grates or a grill pan.
What’s the best way to check if koftas are done?
The centre should reach about 70°C (160°F) with a meat thermometer. Or, cut into one to confirm it’s no longer pink inside but still juicy.
Can I freeze the kofta mixture?
Absolutely. Shape your koftas, freeze on a tray, then store in a bag for up to two months. Thaw in the fridge before grilling.
How do I stop them sticking to the grill?
Pre-oil your grill grates and gently brush the koftas too. Don’t move them too soon. Once they have a good crust, they release easier.
Try These Spiced Lamb Koftas at Your Next BBQ
This recipe turns simple ingredients into an eye-catching BBQ dish that feels a bit special without any tricky techniques. Once you try lamb koftas hot off the grill, you might add them to your regular summer line-up. If you end up trying different herbs, sauces, or serving styles, share how you put your own spin on them—they’re easy to customize and even easier to enjoy. Happy grilling!