Lamb and Sumac Koftas
Indulge in the bold and aromatic flavors of these Lamb and Sumac Koftas—a Middle Eastern-inspired dish that's as easy to make as it is impressive. Featuring tender ground lamb infused with a medley of warm spices like cumin, coriander, cinnamon, and the tangy zest of sumac, these koftas burst with rich, savory taste in every bite. The addition of fresh parsley and fragrant garlic adds a vibrant freshness, while a touch of chili flakes offers optional heat for spice lovers. Perfectly pan-fried or grilled to juicy perfection, these koftas make a versatile meal, beautifully paired with warm flatbreads, creamy yogurt, and a bright salad. Ready in under 40 minutes, this recipe is ideal for weeknight dinners or a crowd-pleasing centerpiece at your next gathering.
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Recipe Information
Ingredients
- 500 g Ground lamb
- 1 medium Brown onion, finely grated
- 3 Garlic cloves, minced
- 30 g Fresh parsley, chopped
- 1.5 tsp Ground cumin
- 1.5 tsp Ground coriander
- 0.5 tsp Ground cinnamon
- 1 tbsp Sumac
- 0.5 tsp Chili flakes (optional)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1.5 tbsp Olive oil (for cooking)
Instructions
In a large mixing bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, ground cumin, ground coriander, ground cinnamon, sumac, chili flakes (if using), salt, and black pepper.
Using clean hands, mix the ingredients thoroughly until well combined. This helps to evenly distribute the spices and ensures the koftas will hold together.
Divide the mixture into 12 equal portions. Shape each portion into an oval or sausage-like shape, about 2-3 inches long. If using skewers, mold the meat around the skewer for easier handling.
Place the koftas on a tray or plate, cover with plastic wrap, and refrigerate for at least 30 minutes. This step helps the flavors meld and prevents the koftas from falling apart during cooking.
Heat a large non-stick skillet, grill pan, or barbecue over medium-high heat. Add the olive oil if pan-frying.
Cook the koftas for about 3-4 minutes per side, turning carefully with tongs, until browned on all sides and cooked through. Be careful not to overcook as lamb can dry out quickly.
Remove the koftas from the heat and let them rest for a couple of minutes before serving.
Serve the lamb and sumac koftas with warm flatbreads, a dollop of yogurt or tzatziki, and a side of fresh salad or pickled vegetables. Enjoy!
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4332 mg | 188% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.5 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 286 mg | 22% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2365 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
