Lamb Koftas with Whipped Feta and Flatbreads

Easy lamb kofta recipe made with spiced ground lamb, grilled on skewers, and served with whipped feta and warm flatbreads. Perfect for weeknight dinners, BBQs, or Middle Eastern-inspired meals. Includes garlic, cumin, coriander, and mint for bold flavor. Great with salad, tomatoes, and lemon for a complete, fresh meal.

Juicy, spiced lamb koftas served with creamy whipped feta, warm flatbreads, and fresh toppings. This Middle Eastern-inspired dish is packed with flavor and makes a fantastic meal for sharing.

Ingredients

For the lamb koftas:

• 500 g (1.1 lbs) lamb mince (20% fat)
• 3 tbsp panko breadcrumbs
• ½ small onion, finely diced
• 2 garlic cloves, minced
• 1 tsp dried mint (or 1 tbsp finely chopped fresh mint)
• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp oil

For the whipped feta:

• 200 g (7 oz) feta
• 100 g (3½ oz) cream cheese
• 1 small garlic clove, minced
• 3 tbsp olive oil
• 1 tsp lemon juice
• 3 tbsp cold water

To serve:

• 4 Greek-style flatbreads, warmed
• 1 tsp chilli flakes (red pepper flakes)
• 1 small red onion, finely sliced
• Cherry tomatoes, quartered
• Small bunch of parsley, finely chopped
• Lemon wedges

Instructions

1. Make the koftas:
   In a large bowl, combine the lamb mince, breadcrumbs, onion, garlic, mint, cumin, coriander, salt, and pepper. Mix well until fully combined.
2. Shape and cook:
   Divide the mixture into 8 portions and shape each one onto a metal or pre-soaked wooden skewer. Brush with oil.
   • To grill: Heat a griddle pan over medium-high heat and cook for 6–7 minutes, turning occasionally.
   • To broil: Preheat the grill (broiler) to high and cook on a wire rack for 6–7 minutes, turning a few times until browned and cooked through.
3. Prepare whipped feta:
   While the koftas cook, place the feta, cream cheese, garlic, olive oil, lemon juice, and cold water in a small food processor. Blend until smooth. Adjust texture with a little more oil or water, if needed.
4. Assemble and serve:
   Let the koftas rest for 2–3 minutes. Serve on warm flatbreads, topped with whipped feta, chilli flakes, red onion, tomatoes, parsley, and lemon wedges.

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Tips

• Use fattier lamb mince for extra juicy koftas — aim for at least 20% fat.
• Soak wooden skewers for 30 minutes before grilling to prevent burning.
• Blend whipped feta well for an ultra-smooth texture. Add a bit more olive oil if it’s too thick.

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Variations and Substitutions

• No skewers? Form into patties and cook in a skillet instead.
• Dairy-free? Skip the whipped feta or use a plant-based cream cheese alternative.
• Change the herbs: Swap mint with fresh coriander or parsley.
• Add spice: Mix a pinch of cayenne or chilli powder into the lamb mixture for more heat.

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FAQs

Can I make the koftas ahead?
Yes. Shape the koftas up to a day in advance and store them covered in the fridge until ready to cook.

Can I freeze lamb koftas?
Yes. Freeze shaped raw koftas between layers of parchment paper. Defrost overnight in the fridge before cooking.

What can I use instead of lamb?
Beef or turkey mince can be used, though the flavor and fat content will differ.

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Serving Suggestions

• Serve with a fresh cucumber-yogurt sauce or tzatziki on the side.
• Add pickled onions or olives for an extra punch of acidity.
• Pair with couscous, tabbouleh, or a simple salad for a complete meal.
• Offer extra flatbreads for a DIY wrap station at casual gatherings.

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Why You’ll Love This Recipe

• Full of bold spices and aromatic herbs.
• Creamy whipped feta adds a tangy contrast to the rich lamb.
• Great for sharing — ideal for family dinners or easy entertaining.
• Quick to prepare and easy to grill or cook indoors.