Lamb Koftas

Low-Carb Lamb Kofta Kebabs

Serves: 4 (makes about 12–16 koftas)  
Prep time: 15 minutes  
Cook time: 10–15 minutes  
Net carbs: Approximately 2–3g per serving (koftas only; tzatziki and salad add ~2–4g more)

These juicy, spiced lamb kofta kebabs draw from Middle Eastern flavors and stay fully low-carb/keto-friendly by skipping breadcrumbs or high-carb fillers. Ground lamb mixes with fresh herbs, garlic, and warm spices for a flavorful grill (or pan-fry) option. Serve with cooling tzatziki and a simple salad for a satisfying meal.

Ingredients

**For the koftas:**
- 450g ground lamb (preferably 80/20 for juiciness; can mix with ground beef if needed)
- 1 small onion, finely grated or minced (about ½ cup; squeeze out excess liquid to keep mixture dry)
- 3 garlic cloves, minced
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh mint, finely chopped (or 1 tbsp dried mint)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp ground allspice (optional, for authentic flavor)
- ½ tsp red pepper flakes (adjust for spice level)
- Salt and freshly ground black pepper, to taste (about 1 tsp salt)
- Optional: 1 egg (for extra binding if mixture feels loose)

For serving (low-carb sides):
- Homemade or store-bought tzatziki (Greek yogurt, grated cucumber, garlic, dill, lemon juice)
- Simple salad: Sliced cucumber, cherry tomatoes, red onion, olives, and feta cheese (optional), dressed with olive oil, lemon juice, salt, and pepper
- Lemon wedges for squeezing

Instructions

• Mix the kofta mixture.  
  In a large bowl, combine the ground lamb, grated onion (with excess liquid squeezed out), minced garlic, chopped parsley and mint, cumin, coriander, paprika, cinnamon, allspice, red pepper flakes, salt, and pepper. Mix thoroughly with your hands until sticky and well combined—this helps the koftas hold together. If needed, add the egg for better binding. Cover and refrigerate for 10–30 minutes to develop flavors (optional but enhances taste).
• Shape the koftas. 
  Preheat your grill, grill pan, or oven broiler to medium-high heat. Lightly oil the grates, pan, or skewers. Divide the mixture into 12–16 equal portions (about 2–3 tbsp each). Shape each into elongated cylinders (about 12cm long and 3cm thick) around metal or soaked wooden skewers for traditional kebabs, pressing firmly. Alternatively, form into patties or torpedo shapes without skewers.
• Cook the koftas.  
  Grill method: Place on the preheated grill and cook for 10–15 minutes, turning every 3–4 minutes for even browning, until charred outside and cooked through.  
  Pan-fry method: Heat 1–2 tbsp oil in a large skillet over medium-high heat. Cook in batches for 10–12 minutes, turning frequently.  
   Oven method: Broil on a lined baking sheet 12-15cm from heat for 10–12 minutes, turning halfway.
• Serve.  
     Rest the koftas for 2–3 minutes. Serve hot with tzatziki for dipping, the fresh salad on the side, and lemon wedges for brightness.

Tips

• For extra moisture, use fattier lamb—lean meat can dry out.  
• Customize spices: Add more heat with cayenne or freshness with extra herbs.  
• Make ahead: Shape and refrigerate up to 24 hours, or freeze uncooked koftas for up to 3 months.  
• Pairing ideas: Cauliflower rice tabbouleh or grilled zucchini for even lower carbs.

Enjoy this flavorful, protein-packed dish!