Grilled Lamb Kofta Sandwiches

This grilled lamb kofta sandwich brings together smoky, spiced lamb kebabs with creamy tahini-yogurt sauce, all tucked into warm pita. Ground lamb is seasoned with freshly ground coriander, Aleppo chili, and cinnamon, then grilled until juicy and lightly charred.

Finished with garlic sauce, mint, lettuce, and crisp cucumbers, it’s a bold Middle Eastern–inspired meal perfect for lunch or dinner straight from the grill.

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Why This Lamb Kofta Sandwich Recipe Works

Prep-ahead friendly – The kofta can be mixed and shaped a day in advance, the tahini-yogurt sauce keeps well for several days, and the fresh toppings can be prepped ahead, making grill day assembly quick and stress-free.

Built-in flavor. The spice mixture is blended into the lamb instead of sprinkled on, which gives the kofta balanced seasoning.

Grill-friendly and reliable. The kofta hold together well on skewers and cook evenly, making them easy to manage on any grill.

Built for assembly. Warm pita, layered sauces, and fresh herbs make every bite cohesive, satisfying, and customizable.

Ingredient Notes

Pita bread: Soft, pocket-style pita works best for stuffing and folding around the kofta without tearing.

Ground lamb: Lamb provides the richness and moisture that make kofta tender and flavorful. Choose ground lamb with some fat for the best texture on the grill.

Whole spices: Coriander seeds and peppercorns are freshly ground for a more aromatic, balanced spice profile than pre-ground spices.

Aleppo chili flakes: Mild and slightly fruity, Aleppo chili adds warmth without overwhelming heat. Red chili flakes can be used as a 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 make the sauce harder to blend.

Plain yogurt: Yogurt softens the tahini and adds a subtle tang, keeping the sauce creamy. You can swap in labneh for a thicker spread.

The Lebanese Garlic Sauce and the Tahini-Yogurt sauce are served in small dishes so everyone can put their own sandwich together.

If you enjoy the warm spices in these kofta, my Moroccan lamb meatballs are another great way to use ground lamb with a slightly different spice profile.

Hummus is a great side to serve with this recipe, either spread inside the pita or served on the side alongside the kofta sandwiches.

Grilled Lamb Kofta Kabobs

These grilled lamb kofta kabob sandwiches prove that grilling doesn’t have to be complicated to be good. Juicy, well-seasoned lamb, a cool tahini-yogurt sauce, and fresh herbs do most of the work, and the pita just holds it all together. Prep a few things ahead, grill the kofta, and dinner is handled.

If you’re looking for a non-grilled option, my lamb pita sandwich is another solid choice.

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

5 from 25 votes

Grilled Lamb Kofta Kabab Sandwiches

By Pat Nyswonger

Grilled lamb kofta seasoned with freshly ground spices is cooked until juicy and lightly charred, then tucked into warm pita with garlic sauce, crisp vegetables, fresh herbs, and a creamy tahini-yogurt sauce. This recipe is grill-friendly, prep-ahead friendly, and makes a satisfying handheld meal for lunch or dinner.

If you make this recipe, please leave a star rating and comment.

Servings: 6 servings

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Ingredients 

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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 cloves, grated
• ▢ ½ teaspoon salt
• ▢ ½ cup plain yogurt

To Assemble the Sandwiches:

• ▢ 6 Pita breads
• ▢ ½ cup Lebanese Garlic Sauce
• ▢ Lettuce leaves
• ▢ ½ cup fresh mint, chopped
• ▢ 1 to 2 Persian cucumbers, julienned, reserve a few slices for garnish
• ▢ 12 appetizer picks

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Instructions 

• Prep the grill to medium-high heat. If you have a pellet grill, set it to 350°F. Soak 6 long wooden skewers in a pan or jar of 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 the mixture together to combine completely, do not over-mix. Divide the meat mixture into 6 equal portions. Shape each portion into an 8-inch long cylinder and insert a skewer lengthwise. 
• Brush the kabobs lightly with oil and place them on the hot grill grates. Cook the kabobs for about 10-15 minutes, at least once halfway through the grill time. If you have a charcoal grill, it may have hot spots and need more frequent turning. A meat thermometer should read 160°F when the kofta kebabs are done.

To make the Tahini-Yogurt Sauce:

• Combine the tahini paste, lemon juice, oil, garlic, and salt in a blender. Process until smooth, then add the yogurt and pulse to combine. Transfer to a dish. This sauce can be made in advance. It will keep 2-3 days refrigerated.

To assemble the sandwiches:

• Warm the pita bread on the grill for 1 to 2 minutes per side.
• Spread about 1 tablespoon of the garlic sauce on the pita bread and add portions of the lettuce, mint leaves, and cucumbers. Slide a kabob off the skewer, add more mint leaves and cucumber slices, and fold the pita bread together. 
• Serve the remaining tahini-yogurt sauce alongside the sandwiches.

Notes

Mix gently: Do not over-mix the ground lamb with the spices, or the kofta may become dense and dry.

Serving size: These kofta sandwiches are hearty enough to serve as a main dish. The kofta can be sliced lengthwise to make two smaller sandwiches if serving with sides.

Gas grill setup: If using a gas grill, set the heat to medium or medium-high.

Make-ahead sauce: The tahini-yogurt sauce can be prepared in advance and stored in the refrigerator for 1–2 days.

Adjust consistency: Thin the tahini-yogurt sauce with a tablespoon of water if needed.

Soaking skewers: Place wooden skewers upright in a quart jar filled with water for easy soaking.

Nutrition

Serving: 1 serving, Calories: 615kcal, Carbohydrates: 42g, Protein: 53g, Fat: 25g, Saturated Fat: 6g, Cholesterol: 137mg, Sodium: 950mg, Fiber: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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