This grilled lamb kofta sandwich pairs smoky, spiced lamb kebabs with a creamy tahini-yogurt sauce, all tucked into warm pita. Ground lamb is seasoned with freshly ground coriander, Aleppo chili, pepper, and a touch of cinnamon, then grilled until juicy with light charred edges.
Finished with garlic sauce, fresh mint, lettuce, and crisp cucumbers, this Middle Eastern–inspired sandwich is bold, satisfying, and ideal for lunch or dinner straight from the grill.
Why This Lamb Kofta Sandwich Recipe Works
Prep-ahead friendly – The kofta can be mixed and shaped a day ahead, the tahini-yogurt sauce keeps well for several days, and the fresh toppings can be prepped in advance for quick assembly on grill day.
Balanced seasoning – The spice blend is worked into the meat so every bite has consistent flavor rather than just a surface seasoning.
Grill-friendly – The kofta hold together well on skewers and cook evenly, making them simple to manage on any grill.
Easy to assemble – Warm pita, layered sauces, and fresh herbs create a cohesive, customizable sandwich that’s satisfying to eat.
Ingredient Notes
Pita bread: Soft, pocket-style pita works best for stuffing and folding around the kofta without tearing.
Ground lamb: Choose ground lamb with some fat for richness and moisture—this keeps the kofta tender and flavorful on the grill.
Whole spices: Freshly grinding coriander seeds and peppercorns produces a brighter, more aromatic spice profile than pre-ground spices.
Aleppo chili flakes: Mild and slightly fruity, Aleppo chili adds warmth without overwhelming heat. Red chili flakes are a reasonable substitute if needed.
Parsley and onion: These add freshness and moisture to the kofta, helping keep the meat juicy while it grills.
Tahini paste: Use a smooth, well-stirred tahini for the sauce—thicker or separated tahini can be harder to blend.
Plain yogurt: Yogurt softens the tahini and adds a subtle tang, keeping the sauce creamy. For a thicker option, a strained yogurt or labneh works well.
Serve the tahini-yogurt sauce and a garlic sauce on the side so everyone can assemble their sandwich to taste.
Recipe Tips
Don’t over-mix the lamb: Combine ingredients just until blended. Overworking the meat can make the kofta dense.
Grind spices fresh: Freshly ground whole spices deliver better aroma and flavor than pre-ground versions.
Keep the kofta cold before grilling: Chilling shaped kofta helps them hold their shape and prevents sticking on the grill.
Oil the grill and the kofta: Lightly oiling both reduces sticking and creates even grill marks.
Watch the heat: Medium-high heat is ideal. If the grill is too hot, the outside can char before the interior cooks.
Use a thermometer: Cook the kofta to 160°F for a fully cooked yet juicy result.
Warm the pita just before serving: Briefly warming pita makes it more pliable and easier to fold without tearing.
Grilled Lamb Kofta Kabobs
These grilled lamb kofta kabob sandwiches show that simple components—well-seasoned lamb, a cool tahini-yogurt sauce, and fresh herbs—can create a memorable sandwich. Prep a few elements ahead, grill the kofta, and assemble quickly for a delicious handheld meal.
Grilled Lamb Kofta Kabab Sandwiches
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Ingredients
For the Spice Mixture:
- 1 tablespoon Aleppo chili flakes (or red chili flakes)
- 2 teaspoons coriander seeds
- 1 teaspoon whole peppercorns
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
For the Kofta Mixture:
- ½ cup fresh parsley, chopped
- ½ cup yellow onion, diced
- 2 pounds ground lamb
- 1 teaspoon salt
For the Tahini-Yogurt Sauce:
- ½ cup tahini paste
- ¼ cup fresh lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, grated
- ½ teaspoon salt
- ½ cup plain yogurt
To Assemble the Sandwiches:
- 6 pita breads
- ½ cup garlic sauce
- Lettuce leaves
- ½ cup fresh mint, chopped
- 1–2 Persian cucumbers, julienned (reserve a few slices for garnish)
- 12 appetizer picks (optional)
Instructions
- Prep the grill to medium-high heat (about 350°F for a pellet grill). Soak 6 long wooden skewers in water until ready to use.
- Combine the spice mixture in a spice grinder and process to a fine grind.
- In a large shallow bowl, add the parsley, onion, ground lamb, and spice mixture. Stir to combine gently—do not overmix. Divide into 6 equal portions. Shape each portion into an 8-inch cylinder and insert a skewer lengthwise.
- Brush the kabobs lightly with oil and place on hot grill grates. Cook for about 10–15 minutes, turning at least once. If using charcoal, rotate more frequently to manage hot spots. A thermometer should read 160°F when done.
To make the Tahini-Yogurt Sauce:
- Combine tahini, lemon juice, oil, garlic, and salt in a blender. Process until smooth, then add the yogurt and pulse just to combine. Transfer to a dish and chill; the sauce keeps 2–3 days refrigerated.
To assemble the sandwiches:
- Warm the pita on the grill for 1–2 minutes per side.
- Spread about 1 tablespoon garlic sauce on the pita, add lettuce, mint, and cucumbers. Slide a kabob off the skewer, add extra mint and cucumber slices, and fold the pita. Secure with a pick if desired.
- Serve the remaining tahini-yogurt sauce alongside the sandwiches.
Notes
Mix gently: Avoid overworking the meat to keep the kofta tender.
Serving size: These kofta sandwiches are hearty as a main. Slice a kofta lengthwise to make two smaller sandwiches if serving with sides.
Gas grill setup: Set a gas grill to medium or medium-high heat.
Make-ahead sauce: The tahini-yogurt sauce can be made 1–2 days ahead and refrigerated.
Adjust consistency: Thin the sauce with a tablespoon of water if needed.
Soaking skewers: Stand wooden skewers upright in a jar of water for easy soaking.
Nutrition
Serving: 1 serving • Calories: 615 kcal • Carbohydrates: 42 g • Protein: 53 g • Fat: 25 g • Saturated Fat: 6 g • Cholesterol: 137 mg • Sodium: 950 mg • Fiber: 4 g
Nutrition information is an approximation and should be used as a guide.
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