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Lamb Kofta with Lemon Cream

Juicy lamb kofta kebabs with lots of fresh herbs, warm spices, a bit of heat, and a bit sweetness and texture from currants and almonds.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner
Cuisine: Middle Eastern
Servings: 4
Author: Jennifer Pallian BSc, RD


  • 1 lb ground lamb
  • 2 cloves garlic minced
  • 2 tbsp minced fresh mint
  • 2 tbsp minced fresh parsley
  • 2 tbsp currants or chopped raisins
  • 2 tbsp finely chopped almonds
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne
  • 1/8 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • Pita bread to serve

For lemon cream:

  • 1/2 cup sour cream
  • 1 lemon zest and juice
  • 1 tsp coarse salt

Suggested accompaniments, optional:

  • fresh mint leaves
  • chopped tomatoes
  • fresh parsley leaves
  • lemon wedges
  • sliced radishes
  • pickled peppers or other vegetables


  • Stir all kofta ingredients except olive oil together in a large bowl, gently pressing with your hands until well combined. Wet your hands and form mixture into 2" oblong meatballs.
  • Heat olive oil in a large skillet over medium-high heat; add kofta and cook without moving, until well-browned - they'll release easily when ready to flip. Brown on all sides, then reduce heat to medium-low until no longer pink inside.
  • Meanwhile, whisk together all ingredients for the lemon cream. Serve kofta with pita bread, lemon cream, and desired accompaniments.