April 13, 2022

Kofta Kebabs With Green Goddess Sauce


Prep Time

25 min

Cook Time

10 min

Total Time

35 min



lamb kofta kebabs with green goddess sauce



  • 2 pounds ground American lamb
  • 1 egg
  • 3 cloves garlic minced
  • 1/2 cup bread crumbs
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion salt

Green Goddess Sauce

  • 1 cup plain Greek yogurt
  • 1/4 cup olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 cloves garlic
  • 1/4 cup pitted Kalamata olives drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper



In a large bowl combine ground lamb, egg, minced garlic, bread crumbs, chili powder, black pepper, cumin, salt, and onion salt. With clean hands mix together well.

Form into 2-oz portion oval meatballs.  Insert a skewer into the meatball and press around the skewer.

Grill over medium-high heat on a gas or charcoal grill, cooking about 5 minutes on each side, or until internal temperature reaches 160 degrees.

Note: USDA recommends ground lamb reach an internal temperature of 160F.

Green Goddess Sauce

Combine all ingredients in a blender jar. Blend until smooth. Serve with kofta kebabs.

Storage: This dish will keep in the fridge for 3-5 days in an airtight container.

You can mix the ground lamb and form them onto skewers up to 24 hours ahead. Store in the fridge in an airtight container and grill when ready. You can also freeze kofta before it is cooked.  Allow to completely thaw before grilling.

green goddess sauce ingredients
lamb kofta kebabs
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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