Turkish Lamb Kofta Kebabs

Name: Turkish Lamb Kofta Kebabs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 lb / 500g Lamb mince (or ground lamb, can substitute with beef); 1 Small onion (grated or minced, about 1/4 cup); 1 Garlic clove (minced); 1/4 cup Pistachio nuts (ground, optional (Note 2)); 3/4 tsp Cooking salt (or kosher salt (halve for table salt, +50% for salt flakes)); 1 tsp Black pepper; 1 tbsp Cumin powder; 1 tbsp Red pepper flakes; 1 tbsp Olive oil; 3/4 cup Plain yogurt (I use Greek yogurt); 1 tbsp Lemon juice; 1/2 Garlic clove (minced); Salt and pepper; Pita bread; Lettuce leaves; Sliced tomato; Sliced red onion

A beautifully fragrant and simple meal that you can get on the table in just 30 minutes. These Turkish lamb kofta kebabs are packed with warm spices and juicy flavor, perfect for a quick weeknight dinner. They cook up perfectly in a skillet or on the grill, and are fantastic served with a cool, zesty yogurt sauce and fresh pita bread. This recipe is an adaptation from the famous Effendi restaurant in Sydney, simplified for home cooking without losing any of the authentic taste.

Cuisine	Turkish
Category	Lamb
Prep Time	20 minutes
Cook Time	10 minutes
Total Time	30 minutes
Servings	4 servings
Difficulty	Medium
Published	8/18/2025

Instructions

1
First, make the Yoghurt Sauce. Combine the yogurt, lemon juice, minced garlic, salt, and pepper in a small bowl. Stir until well-mixed, then put it in the refrigerator to let the flavors meld together while you prepare the kebabs.
2
In a separate bowl, place all the Kebab ingredients except for the olive oil. Use your hands to gently combine everything together. Be careful not to over-mix the meat, as this can make the kebabs tough.
3
Divide the mixture into 8 equal portions. Take each portion and mold it firmly around a skewer to form a kebab shape.
4
Heat the olive oil in a large skillet over medium-high heat. Carefully add the skewers to the pan (you should be able to fit all 8 by alternating their direction). Cook for about 8 minutes, turning them a few times to make sure all sides are browned and the kebabs are cooked through.
5
While the kebabs are cooking, slice your tomatoes and red onion, and prepare the lettuce and pita bread.
6
Serve the hot kebabs with the warmed pita bread, fresh lettuce, sliced tomatoes, and red onion. Don’t forget a generous side of the chilled Yoghurt Sauce. A few wedges of fresh lemon also make a great addition for a bright squeeze of flavor.

Nutrition Information

Calories	330
Protein	37.7g
Carbohydrates	7.9g
Total Fat	16.1g
Saturated Fat	4.1g
Trans Fat	0g
Cholesterol	113mg
Sodium	1007mg
Potassium	514mg
Fiber	1.6g
Sugar	1g
Vitamin A	600IU
Vitamin C	6.6mg
Calcium	50mg
Iron	4.5mg

Recipe Notes

Onion – I find that grating the onion is the best way to release its juices and get great flavor mixed throughout the meat. Using a food processor works perfectly, too, or you can mince it very finely.
Pistachio Nuts – The original restaurant recipe includes ground pistachios for extra richness and a unique flavor. They are a wonderful addition, but the kebabs are still absolutely delicious if you leave them out.
Cooking Method – These kebabs are traditionally cooked over a charcoal grill, which adds an incredible smoky flavor. However, they work beautifully on a stove-top skillet or on a regular gas BBQ. If you are using a BBQ grill with open grates, remember to soak your wooden skewers in water for at least 30 minutes before cooking so they don’t burn.
Recipe Adjustments – The original recipe is a bit more complex, calling for a mix of lamb and veal mince along with lamb fat. This is a simplified version using just lamb, and to make up for the richer flavor, I’ve added extra onion and garlic. The result is just as flavorful and much easier for home cooks.