Back
🍢
Middle EasternNon-veg

Lamb Kofta with Tahini

Spiced minced-lamb skewers with cool tahini drizzle.

30 min4 serveseasy

Lamb Kofta with Tahini is a classic protein-forward Middle Eastern recipe built around minced lamb and tahini. It serves 4 and comes together in roughly 30 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 30 minutes without much fuss. The method leans on high-heat grilling, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are minced lamb and tahini. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: minced lamb can be replaced with a similar-cut alternative, just keep the fat content roughly the same.

Share this recipe

from Cook Max
Gmail Email WhatsApp X / Twitter Facebook

Every share includes a link back to Cook Max so friends can discover more free recipes.

Nutrition · per serving

480

kcal

32g

Protein

14g

Carbs

32g

Fat

lambgrillclassic

Ingredients

  • minced lambkey600 g
  • tahinikey4 tbsp
  • parsley1 cup
  • cumin1 tbsp
  • cinnamon0.5 tsp
  • sumac1 tsp
  • onion1
  • lemon1

Method

  1. 1
    Step 1 ~8 min

    Mix lamb with grated onion, herbs and spices; rest 20 min.

  2. 2
    Step 2 ~8 min

    Mould around skewers; chill 15 min.

  3. 3
    Step 3 ~8 min

    Grill 3 min per side until charred.

  4. 4
    Step 4 ~8 min

    Whisk tahini with lemon and water; drizzle over.

Per-step times are approximate and based on the total cook time of 30 minutes.

Pro tips & common mistakes

  • Rest the protein for a few minutes after cooking. Slicing straight away lets the juices run onto the board instead of into the bite.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

You may also like

Browse more Middle Eastern recipes or search all recipes.

Frequently asked questions

How long does Lamb Kofta with Tahini take to cook?
From prep to plate, Lamb Kofta with Tahini takes about 30 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Lamb Kofta with Tahini vegetarian?
No — this version contains non-vegetarian ingredients (minced lamb and tahini). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Lamb Kofta with Tahini?
The headline ingredients are minced lamb and tahini. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Lamb Kofta with Tahini?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Lamb Kofta with Tahini?
Lamb Kofta with Tahini pairs naturally with classic middle eastern sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have minced lamb?
If minced lamb is hard to find, look for the closest substitute by texture and cooking time — that matters more than matching the flavour exactly. The dish will still work; it will just lean in a slightly different direction.