These Middle Eastern kofta bowls bring together juicy, spiced lamb koftas, a fresh tomato and cucumber salad, creamy hummus, crunchy pickled cabbage and a tangy tahini yoghurt sauce. You can also serve it with Kebab Shop Garlic Sauce. Everything is served together in one bowl, with plenty of fresh herbs, lemon and pomegranate molasses to bring it all to life.
The koftas are made with lamb mince and a generous blend of baharat, shawarma spice, cumin, coriander, smoked paprika and a little cinnamon. The combination gives the lamb plenty of flavour without overpowering it.
I love serving these bowls with warm flatbreads for scooping up the hummus and sauce. They're colourful, satisfying and easy to put together, whether you're cooking for the family or preparing lunch for the week.
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Quick Snapshot
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Servings: 4-6
- Difficulty: Easy
Why You'll Love These Kofta Bowls
- Plenty of flavour: The lamb is seasoned with baharat, shawarma spice, cumin, coriander and warming spices.
- Fresh and crunchy: Tomato, cucumber, red onion, parsley and sumac balance the richness of the lamb.
- A little bit of everything: Creamy hummus, pickled cabbage and tahini yoghurt make every bite different.
- Easy to customise: Add rice or flatbreads, or include extra salad depending on what you fancy.
- Great for sharing: Put everything in separate bowls and let everyone build their own.
Ingredients
For the Lamb Kofta
- 1 kg lamb mince (80:20): Lamb mince with around 20% fat keeps the koftas juicy and helps them develop a lovely browned exterior. Lamb works particularly well with the warm spices used here.
- 2 teaspoon baharat: A Middle Eastern spice blend that typically includes spices such as black pepper, cumin, coriander, cinnamon and cloves. Blends vary, so use one you enjoy.
- 2 teaspoon shawarma spice mix: Adds another layer of savoury, aromatic flavour. The exact ingredients depend on the blend you use.
- 1 teaspoon ground coriander: Brings a gentle citrusy, earthy flavour to the lamb.
- 1 teaspoon ground cumin: Adds warmth and an earthy depth that works beautifully with lamb.
- 1 teaspoon smoked paprika: Gives the mixture a subtle smokiness and a rich colour.
- 1 teaspoon garlic powder: Adds savoury garlic flavour throughout the koftas.
- ½ teaspoon ground ginger: Brings a little warmth and brightness.
- ½ teaspoon ground cinnamon: Adds gentle warmth without making the koftas taste sweet.
- 1 teaspoon ground black pepper: Gives the lamb a little heat and sharpness.
- 1-2 teaspoon salt: Start with 1 tsp, then fry a small piece of the mixture and taste it before deciding whether to add more. Spice blends can vary in salt content.
For the Tomato and Cucumber Salad
- 250 g cherry tomatoes, diced: Sweet, juicy tomatoes make up the base of the salad. Dice them into small pieces so they're easy to scoop up with the koftas and hummus.
- 2 small Lebanese cucumbers, diced, or ½ standard cucumber: Lebanese cucumbers are crisp and have relatively few seeds. If using a standard cucumber, remove some of the watery centre if needed.
- ½ red onion, finely diced: Adds a sharp, slightly sweet bite. Dice it finely so it doesn't overpower the other ingredients.
- A few fresh parsley leaves, finely sliced: Fresh parsley gives the salad a clean, herby flavour.
- ½ teaspoon sumac: Adds a tangy, lemony note that complements the lamb.
- Juice of ½ lemon: Freshens the salad and balances the richness of the meat.
- 50 ml extra virgin olive oil: Brings everything together and gives the salad a silky dressing.
- 1 tablespoon pomegranate molasses: Adds a sweet-sour depth that works particularly well with lamb and sumac.
For the Tahini Yoghurt Sauce
- 4 heaped tablespoon tahini: Choose a smooth tahini that tastes pleasantly nutty rather than bitter. It thickens considerably when lemon juice is added, so you'll need water to loosen the sauce.
- Juice of 1 lemon: Provides acidity and balances the richness of the tahini.
- 1 garlic clove, crushed or finely grated: Adds a punchy garlic flavour. Use a small clove if you prefer a milder sauce.
- 1 heaped tablespoon yoghurt: Makes the sauce creamier and softens the sharpness of the tahini and lemon.
- Salt, to taste: Brings the flavours together.
- A pinch of Aleppo pepper: Adds a gentle, fruity warmth. Leave it out or use a little mild chilli instead.
- Cold water, as needed: Helps bring the sauce to a smooth, pourable consistency.
This is a tahini yoghurt sauce inspired by tarator, a name used for different tahini-based sauces across the Eastern Mediterranean and Middle East.
To Assemble the Bowls
- Hummus
- Pickled cabbage
- Cooked lamb koftas
- Tomato and cucumber salad
- Tahini yoghurt sauce
- Warm flatbreads or cooked rice, optional
- Extra parsley, sumac or pomegranate molasses, optional
How to Make Middle Eastern Kofta Bowls
1. Season the lamb
Add the lamb mince to a large bowl with the baharat, shawarma spice mix, ground coriander, cumin, smoked paprika, garlic powder, ginger, cinnamon, black pepper and 1 teaspoon salt.
Mix thoroughly until the spices are evenly distributed throughout the meat. Avoid working the mixture for too long, as this can make the koftas dense.
Heat a small frying pan and cook a little of the mixture until fully cooked. Taste it carefully and add more salt to the raw mixture if needed, mixing again.
2. Shape the koftas
Divide the lamb mixture into portions and shape them into small oval koftas or slightly flattened patties. Keep them roughly the same size so they cook evenly.
If the mixture feels very soft, refrigerate it for 15-20 minutes before shaping or cooking.
3. Cook the koftas
Heat a large frying pan over a medium-high heat. Depending on the pan, you may not need to add any oil because the lamb will release some of its own fat.
Cook the koftas in batches, turning occasionally, until browned on the outside and cooked through. Allow around 10-15 minutes for small koftas, depending on their size.
For food safety, check that the centre reaches 70°C for 2 minutes, or an equivalent safe time and temperature combination. Transfer to a plate and leave to rest briefly while you prepare the bowls.
4. Make the tomato and cucumber salad
Add the diced cherry tomatoes, cucumber, red onion and sliced parsley to a bowl.
Add the sumac, lemon juice, extra virgin olive oil and pomegranate molasses. Toss gently to combine, then taste and adjust the seasoning if needed.
Set aside while you make the sauce. If preparing ahead, keep the dressing separate until closer to serving so the vegetables retain their crunch.
5. Make the tahini yoghurt sauce
Add the tahini, lemon juice, crushed garlic, yoghurt, salt and Aleppo pepper to a bowl.
Stir until combined. The mixture will initially thicken and may look a little stiff. Gradually whisk in cold water, a tablespoon at a time, until the sauce is smooth and creamy enough to drizzle.
Taste and adjust the lemon, salt or garlic to suit your preference.
6. Assemble the bowls
Spread a generous spoonful of hummus into each bowl. Add the warm koftas, tomato and cucumber salad, pickled cabbage and a drizzle of tahini yoghurt sauce.
Finish with extra parsley, a pinch of sumac or a little more pomegranate molasses if you like.
Serve immediately with warm flatbreads or rice.
Tips for the Best Kofta Bowls
- Taste before shaping the whole batch. Frying a small piece of the lamb mixture is the easiest way to check the seasoning, especially when using ready-made spice blends.
- Use lamb mince with enough fat. The fat in 80:20 lamb mince helps keep the koftas juicy.
- Avoid overcrowding the pan. Cook in batches to give the koftas enough room to brown instead of steam.
- Adjust the tahini sauce gradually. Add cold water a little at a time. It is much easier to thin the sauce than to correct one that has become too watery.
- Keep the salad fresh. If making the components ahead, dress the salad shortly before serving.
- Prepare everything separately. The hummus, salad, pickles and sauce can all be made in advance, making assembly quick when it's time to eat.
Variations
- Make it spicy: Add finely chopped jalapeño to the salad or serve the bowls with red zhoug.
- Add grains: Serve with vermicelli rice, bulgur wheat or fluffy rice for a more substantial meal.
- Use beef: Swap the lamb for beef mince if preferred. Choose mince with some fat to help keep the koftas moist.
- Add more crunch: Include shredded lettuce, sliced radishes or extra pickled vegetables.
- Make it dairy-free: Leave the yoghurt out of the tahini sauce and use cold water to achieve the desired consistency.
- Change the herbs: Add fresh mint alongside the parsley for a fresher flavour.
What to Serve with Kofta Bowls
These bowls are a meal in themselves, but they work particularly well with:
- Warm pita or other flatbreads
- Vermicelli rice
- Creamy hummus
- Pickled turnips or cabbage
- Fattoush or a simple green salad
- Red zhoug or extra tahini sauce
For a larger spread, serve the koftas with hummus, baba ganoush, flatbreads and a few bowls of pickles and salad.
Storage and Make Ahead
Fridge: Store cooked koftas in an airtight container in the fridge for up to 3 days. Keep the salad, hummus, pickled cabbage and sauce in separate containers.
Reheating: Reheat the koftas in a covered frying pan over a low-medium heat until piping hot throughout, or use the microwave. Add a splash of water if needed to keep them moist.
Make ahead: The kofta mixture can be seasoned and shaped ahead of time and kept covered in the fridge until ready to cook. The salad and sauce can also be prepared in advance, although the salad is best dressed just before serving.
Freezing: Freeze cooked, cooled koftas in a suitable airtight container for up to 3 months. Defrost in the fridge overnight and reheat until piping hot. The salad and tahini yoghurt sauce are best made fresh.
Frequently Asked Questions
What is the difference between kofta and kebab?
Kofta generally refers to seasoned minced meat shaped into balls, ovals or patties. Kebab is a broader term that can refer to minced meat, chunks of meat or other grilled preparations, depending on the region and dish.
Can I make the koftas in the oven?
Yes. Arrange the shaped koftas on a lined baking tray, leaving space between them. Bake at 220°C conventional / 200°C fan / 425°F until browned and cooked through, turning halfway if needed. The time will depend on their size, so check the centre rather than relying on time alone.
Can I prepare the bowls in advance?
Yes. Cook the koftas and prepare the hummus, sauce and vegetables separately. Store everything covered in the fridge and assemble just before serving. Keep the salad dressing separate until you're ready to eat.
Why has my tahini sauce become thick?
Tahini often thickens when mixed with lemon juice. This is normal. Whisk in cold water a little at a time until the sauce becomes smooth and pourable.
What can I use instead of lamb mince?
Beef mince is a good alternative. Chicken mince also works, although it is leaner and may produce a softer mixture. Adjust the seasoning and cooking time as needed.
Are these kofta bowls spicy?
The spice blend gives the lamb warmth and depth rather than intense heat. Aleppo pepper adds a mild chilli flavour to the sauce, but you can leave it out if you prefer a milder bowl.
More Recipes to Try
If you enjoy these kofta bowls, try serving them alongside homemade hummus, toum, pickled turnips, fattoush or vermicelli rice for an easy Middle Eastern-inspired spread.
Easy Homemade Turkish Chicken Doner Kebab
Adana Kebab - Turkish Lamb Kebabs
Joojeh Kebab - Persian Grilled Chicken Kebabs
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📖 Recipe
Middle Eastern Kofta Bowls with Tahini Yoghurt Sauce
Ingredients
Lamb Kofta
- 1 kg lamb mince 80:20 meat to fat ratio would be great, otherwise you will need to add some fat (1-2 tablespoon oil)
- 2 teaspoon baharat
- 2 teaspoon shawarma spice mix
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 teaspoon coarse ground black pepper
- 1-2 teaspoon salt
Tomato and Cucumber Salad
- 250 g cherry tomatoes diced
- 2 lebanese cucumbers diced, or around 150 g standard cucumber
- ½ red onion finely diced (½ onion)
- Handful fresh parsley finely sliced
- ½ teaspoon sumac
- ½ lemon juice only
- 50 ml extra virgin olive oil
- 1 tablespoon pomegranate molasses
Tahini Yoghurt Sauce
- 4 heaped tbsp tahini
- 1 lemon juice only
- 1 clove garlic crushed
- 1 heaped tbsp plain greek yoghurt
- A good pinch salt or to taste
- Pinch aleppo pepper
- cold water as needed to thin the sauce, i prefer it thick so i don't add it
To Assemble the Bowls
- 250 g hummus or as needed
- pickled cabbage
- Ruz bil Sha'riya Middle Eastern vermicelli rice, or any leftover cooked rice
- Warm flatbreads optional
- Extra fresh parsley
- sumac optional
- pomegranate molasses optional
Instructions
Season the lamb
- Add the lamb mince to a large bowl with the baharat, shawarma spice mix, ground coriander, cumin, smoked paprika, garlic powder, ginger, cinnamon, black pepper and 1 teaspoon salt.
- Mix thoroughly until the spices are evenly distributed throughout the meat. Avoid working the mixture for too long, as this can make the koftas dense.
- Heat a small frying pan and cook a little of the mixture until fully cooked. Taste it carefully and add more salt to the raw mixture if needed, mixing again.
Shape the koftas
- Divide the lamb mixture into portions and shape them into small oval koftas or slightly flattened patties. Keep them roughly the same size so they cook evenly.
- If the mixture feels very soft, refrigerate it for 15-20 minutes before shaping or cooking. I used it immediately.
Cook the koftas
- Heat a large frying pan over a medium-high heat. Depending on the pan, you may not need to add any oil because the lamb will release some of its own fat.
- Cook the koftas in batches, turning occasionally, until browned on the outside and cooked through. Allow around 10-15 minutes for small koftas, depending on their size.
- For food safety, check that the centre reaches 70°C for 2 minutes, or an equivalent safe time and temperature combination. Transfer to a plate and leave to rest briefly while you prepare the bowls.
Make the tomato and cucumber salad
- Add the diced cherry tomatoes, cucumber, red onion and sliced parsley to a bowl.
- Add the sumac, lemon juice, extra virgin olive oil and pomegranate molasses. Toss gently to combine, then taste and adjust the seasoning if needed.
- Set aside while you make the sauce. If preparing ahead, keep the dressing separate until closer to serving so the vegetables retain their crunch.
Make the tahini yoghurt sauce
- Add the tahini, lemon juice, crushed garlic, yoghurt, salt and Aleppo pepper to a bowl.
- Stir until combined. The mixture will initially thicken and may look a little stiff. Gradually whisk in cold water, a tablespoon at a time, until the sauce is smooth and creamy enough to drizzle.
- Taste and adjust the lemon, salt or garlic to suit your preference.
Assemble the bowls
- Spread a generous spoonful of hummus into each bowl. Add the warm koftas, rice, tomato and cucumber salad, pickled cabbage and a drizzle of tahini yoghurt sauce.
- Finish with extra parsley, a pinch of sumac or a little more pomegranate molasses if you like.
- Serve immediately.
Notes
Tips for the Best Kofta Bowls
- Taste before shaping the whole batch - Frying a small piece of the lamb mixture is the easiest way to check the seasoning, especially when using ready-made spice blends.
- Use lamb mince with enough fat - The fat in 80:20 lamb mince helps keep the koftas juicy.
- Avoid overcrowding the pan - Cook in batches to give the koftas enough room to brown instead of steam.
- Adjust the tahini sauce gradually - Add cold water a little at a time. It is much easier to thin the sauce than to correct one that has become too watery.
- Keep the salad fresh - If making the components ahead, dress the salad shortly before serving.
- Prepare everything separately - The hummus, salad, pickles and sauce can all be made in advance, making assembly quick when it's time to eat.
Variations
- Make it spicy: Add finely chopped jalapeño to the salad or serve the bowls with red zhoug.
- Add grains: Serve with vermicelli rice, bulgur wheat or fluffy rice for a more substantial meal.
- Use beef: Swap the lamb for beef mince if preferred. Choose mince with some fat to help keep the koftas moist.
- Add more crunch: Include shredded lettuce, sliced radishes or extra pickled vegetables.
- Make it dairy-free: Leave the yoghurt out of the tahini sauce and use cold water to achieve the desired consistency.
- Change the herbs: Add fresh mint alongside the parsley for a fresher flavour.
What to Serve with Kofta Bowls
These bowls are a meal in themselves, but they work particularly well with:- Warm pita or other flatbreads
- Vermicelli rice
- Creamy hummus
- Pickled turnips or cabbage
- Fattoush or a simple green salad
- Red zhoug or extra tahini sauce
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