Name: Juicy Lebanese Lamb Kofta with Tahini Sauce in 30 Minutes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Lebanese
Ingredients: 500g ground lamb; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp paprika; 1/4 tsp cinnamon; 1/4 tsp black pepper; 1/2 tsp salt; 2 tbsp fresh parsley, chopped; 1/4 cup tahini; 2 tbsp lemon juice; 2 tbsp water; 1 clove garlic, crushed; Pinch of salt

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When I think of Lebanese cuisine, the first thing that comes to mind is the incredible balance of flavors – warm spices, fresh herbs, and rich, creamy sauces. My Lebanese Lamb Kofta with Tahini Sauce is a perfect example of this magic. It’s one of those dishes that feels like a warm hug, with juicy spiced lamb kofta paired with a velvety tahini sauce that’s just *chef’s kiss*. Trust me, once you’ve tried this, you’ll want to make it your go-to for weeknight dinners or even casual gatherings. It’s simple, flavorful, and oh-so-satisfying. Let’s dive in!

Why You’ll Love This Lebanese Lamb Kofta with Tahini Sauce

This recipe is a total game-changer, and here’s why:

Quick & easy: Ready in under 30 minutes—perfect for busy nights when you’re craving something special.
Bold, authentic flavors: That warm spice blend (hello, cinnamon and cumin!) makes every bite unforgettable.

Versatile: Serve it with flatbread, over rice, or even stuffed into pita pockets for a handheld feast.
Crowd-pleaser: The creamy tahini sauce balances the spiced lamb so perfectly, even picky eaters will beg for seconds.

Seriously, this dish tastes like a trip to Beirut—without leaving your kitchen.

Ingredients for Lebanese Lamb Kofta with Tahini Sauce

Gathering the right ingredients is half the battle with this dish—but don’t worry, everything comes together easily! Here’s what you’ll need:

500g ground lamb (look for 80/20 fat ratio for juicier kofta)
1 small onion, finely chopped (trust me, take the time to chop it small!)

2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder works in a pinch)
1 tsp ground cumin (that warm, earthy base note)
1 tsp ground coriander (adds a citrusy brightness)
1/2 tsp paprika (smoked paprika gives an extra kick)
1/4 tsp cinnamon (the secret weapon—just enough to intrigue)
1/4 tsp black pepper (freshly cracked if you’ve got it)
1/2 tsp salt (adjust to taste)
2 tbsp fresh parsley, chopped (stems removed, leaves finely chopped)

1/4 cup tahini (stir the jar well first—the oil separates)
2 tbsp lemon juice (fresh squeezed makes all the difference)
2 tbsp water (to thin the tahini sauce)
1 clove garlic, crushed (for that punchy tahini sauce flavor)

Pinch of salt (balances the tahini’s richness)

Ingredient Notes & Substitutions

No lamb? No problem! Ground beef (85% lean) works beautifully too—just add an extra pinch of cinnamon to mimic lamb’s richness. If tahini’s new to you, look for it in the international aisle near other Middle Eastern ingredients. And if your tahini sauce breaks (it happens!), whisk in 1 tsp warm water at a time until smooth again. For parsley haters, fresh mint makes a refreshing swap in the kofta mixture.

How to Make Lebanese Lamb Kofta with Tahini Sauce

Ready to make magic happen? This dish comes together in no time, but the key is nailing those little details. Follow these steps, and you’ll have restaurant-quality kofta right at home!

Preparing the Lamb Kofta

First, preheat your grill or pan to medium-high heat—you want it nice and hot before the kofta hits the surface. In a large bowl, combine the ground lamb, chopped onion, minced garlic, cumin, coriander, paprika, cinnamon, black pepper, salt, and parsley. Now, here’s my secret: mix with your hands! It’s messy, but you’ll feel when everything’s just combined—don’t overwork it or the kofta will get tough. Shape the mixture into small oval patties (about 2 inches long) or press onto skewers if you’re feeling fancy. Pro tip: lightly wet your hands to prevent sticking!

Lebanese Lamb Kofta with Tahini Sauce - detail 1

Making the Tahini Sauce

While the kofta cooks, whip up that dreamy tahini sauce. In a small bowl, whisk together tahini, lemon juice, water, crushed garlic, and salt. At first, it might look lumpy or seize up—don’t panic! Keep whisking, and it’ll turn smooth and creamy. Too thick? Add water, 1 tsp at a time, until it’s pourable but still coats the back of a spoon. Taste and adjust—sometimes I add an extra squeeze of lemon for brightness.

Tips for Perfect Lebanese Lamb Kofta with Tahini Sauce

After making this dish countless times, I’ve picked up a few tricks that take it from good to unbelievable:

Rest those kofta! Let them sit for 5 minutes after cooking—this keeps all those delicious juices inside.

Season boldly. Don’t be shy with spices! Taste a tiny bit of raw mixture (if you’re comfortable) and adjust.
Keep the tahini sauce loose. It thickens as it sits—thin with warm water right before serving.
Mix gently. Overworked lamb gets tough—just combine until everything comes together.

Toast your spices? For extra depth, lightly toast cumin and coriander in a dry pan before using.

Small touches make all the difference!

Lebanese Lamb Kofta with Tahini Sauce - detail 2

Serving Suggestions for Lebanese Lamb Kofta with Tahini Sauce

Oh, the possibilities! These juicy kofta deserve the perfect partners. My absolute favorite way? Piled onto warm pita bread with crisp lettuce, sliced tomatoes, and a generous drizzle of tahini sauce—like a Middle Eastern taco night! For something lighter, serve alongside tabbouleh or a simple cucumber-tomato salad. Feeling fancy? Arrange them over fluffy basmati rice with extra sauce and a sprinkle of sumac. And don’t forget the pickles—turnip pickles or even quick-pickled onions add the perfect tangy crunch!

Storage & Reheating

Leftovers? Lucky you! Store cooked kofta and tahini sauce separately in airtight containers—they’ll keep for up to 3 days in the fridge. When reheating, skip the microwave (it dries them out!) and warm the kofta gently in a skillet over medium-low heat with a splash of water. The tahini sauce might thicken; just whisk in warm water by the teaspoon until smooth again. Trust me, day-old kofta makes amazing sandwiches—if they last that long!

Lebanese Lamb Kofta with Tahini Sauce FAQs

Got questions? I’ve got answers! Here are the most common things folks ask about making this dish:

Can I bake the kofta instead of grilling?
Absolutely! Bake at 190°C (375°F) for 15-18 minutes on a parchment-lined tray. Just flip them halfway—they won’t get those gorgeous grill marks, but the flavor’s still amazing.

My tahini sauce looks grainy—what went wrong?
Don’t worry, this happens to everyone! Just keep whisking aggressively while adding warm water, 1 tsp at a time. It’ll suddenly transform into creamy perfection.

Can I make these ahead?
Yes! Mix the kofta mixture up to a day in advance (store covered in the fridge). The tahini sauce also keeps beautifully—just stir well before serving.

No lamb available—what’s the best substitute?
Ground beef (85% lean) works great! Add an extra pinch of cinnamon to mimic lamb’s unique flavor. Chicken or turkey will work too, but they’ll be leaner.

How do I prevent kofta from falling apart?
Make sure your mixture isn’t too wet (squeeze excess liquid from onions!) and chill shaped kofta for 15 minutes before cooking—this helps them hold together.

Nutritional Information

Nutritional values are estimates and can vary based on ingredient brands and specific measurements used. Always consult a nutritionist or healthcare provider for precise dietary needs.

Share Your Experience

Made this recipe? I’d love to hear how it turned out! Leave a comment or rating—your feedback makes my day. You can also find more delicious recipes on Pinterest.

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love This Lebanese Lamb Kofta with Tahini Sauce