Baked African Lamb Koftas with Chickpeas

Why I Bake Lamb Koftas with Chickpeas

Not everyone has a grill at hand, and baking lamb koftas in the oven is a brilliant alternative. The heat circulates evenly, cooking the skewers gently while keeping them moist. Adding chickpeas to the tray is something I picked up in Casablanca, where they’re roasted alongside the meat so they soak up the juices and spices. It turns the koftas into a one-tray meal that’s simple but deeply satisfying.

If you’d like to explore all the different ways to cook, season, and serve koftas, everything is gathered in my complete African lamb koftas guide.

The Comfort of Oven-Baked Koftas

While grilling gives you charred smokiness, baking creates tenderness. The chickpeas add texture and substance, making this dish especially good for colder evenings when something hearty feels right. I often drizzle the tray with a little olive oil and scatter fresh herbs just before serving, which lifts the richness of the lamb.

If you’re torn between cooking methods, my baking vs grilling lamb koftas guide explains the strengths of each approach.

Ingredients for Baked African Lamb Koftas with Chickpeas

• 500 g lamb mince (20% fat)
• 1 small onion, grated and drained
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp olive oil

For the tray

• 1 can (400 g) chickpeas, drained and rinsed
• 1 red onion, cut into wedges
• 1 red pepper, sliced
• 1 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp smoked paprika
• Pinch of salt

How to Cook Baked Lamb Koftas with Chickpeas

Mix lamb mince with onion, garlic, spices, and seasoning until combined. Shape onto skewers and chill for 30 minutes. Heat the oven to 200°C (fan 180°C). On a large tray, toss chickpeas, onion wedges, and red pepper with olive oil and spices. Spread out evenly.

Place the skewers on top of the vegetables and bake for 15–18 minutes, turning once halfway through. The koftas should be golden, with the chickpeas crisped at the edges and infused with lamb juices.

Cooking Technique Explained: Roasting Koftas with Vegetables

Baking koftas directly on a tray of chickpeas and vegetables creates a self-basting effect. The lamb fat renders and drips down, flavouring everything beneath. The trick is not to overcrowd the tray, as air circulation is key to even roasting. For crispier chickpeas, use a preheated tray so they start roasting immediately. If you prefer smoke, see my grill guide for lamb koftas.

What to Serve with Baked Lamb Koftas and Chickpeas

I like pairing this dish with a cooling garlic yoghurt dip and a fresh tomato and cucumber salad. For bread, warm pita with za’atar works perfectly to mop up the juices.

Wine and Beer Pairings for Baked Lamb Koftas with Chickpeas

The earthy chickpeas pair well with a medium-bodied red. A Tempranillo from Rioja offers dried fruit notes that echo the roasted vegetables, while a South African Merlot provides smooth tannins to balance the lamb.

For beer, a nutty brown ale enhances the roasted chickpeas, while a crisp lager refreshes between bites without clashing with the spices.

FAQs about Baked Lamb Koftas with Chickpeas

Tips for Success with Baked Koftas

Don’t skip chilling the skewers — it helps them hold shape in the oven. Preheating the tray ensures the chickpeas and vegetables roast instead of steaming. Always taste the glaze from the lamb fat over the chickpeas before seasoning at the end, as it may not need extra salt.

Storage and Reheating Baked Koftas

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for 10 minutes, or in a hot pan with a splash of water to keep them moist.

Baked African Lamb Koftas with Chickpeas

Spooning & Forking

These baked lamb koftas are cooked in one tray with chickpeas, peppers, and onions. As the koftas roast, juices drip down and flavour everything beneath, creating a hearty and comforting dish. Easy enough for weeknights but full of satisfying African-inspired flavour.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Chilling time 30 minutes mins

Course Main Course

Cuisine African

Servings 4 Servings

Calories 412 kcal

Ingredients

  

1x2x3x

For the koftas

• 500 g Lamb mince Minimum 15-20% for best flavours
• 1 Onion grated and drained
• 2 cloves Garlic minced
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• ½ tsp Ground cinnamon
• 1 tsp Smoked paprika
• 1 tsp Sea salt
• ½ tsp Black pepper freshly ground
• 1 tbsp Olive oil extra virgin

For the tray

• 400 g Chickpeas tin, drained and rinsed
• 1 Red onion cut into wedges
• 1 Red pepper sliced
• 1 tbsp Olive oil
• ½ tsp Ground cumin
• ½ tsp Smoked paprika
• 1 pinch Sea salt

Instructions

 

• Mix lamb mince with onion, garlic, spices, and seasoning until combined. Shape onto skewers and chill for 30 minutes. Heat the oven to 200°C (fan 180°C). On a large tray, toss chickpeas, onion wedges, and red pepper with olive oil and spices. Spread out evenly.
• Place the skewers on top of the vegetables and bake for 15–18 minutes, turning once halfway through. The koftas should be golden, with the chickpeas crisped at the edges and infused with lamb juices.

Nutrition

Calories: 412kcalCarbohydrates: 18gProtein: 27gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 540mgPotassium: 420mgFiber: 5gSugar: 4gVitamin A: 240IUCalcium: 52mgIron: 3.6mg

Keyword grilled lamb, kofta, Lamb, lamb kofta, Oven, oven baked

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