Summer favourite with smoky depth
Warm evenings always push me towards food that feels alive with flavour and texture. These grilled lamb koftas with sumac onions are exactly that, rustic, juicy and threaded onto skewers that cook beautifully over hot coals or a griddle pan indoors. The lamb carries those deep, almost earthy notes that pair wonderfully with the brightness of sumac, which brings a sharp lift to the onions. The dish works well for late-summer suppers when you want something quick but full of character.
The first time I had koftas with sumac onions was in a little restaurant in London, and I remember the balance so clearly: tender meat next to crisp onions cut with citrusy tang. That moment convinced me that lamb koftas deserved more than just yoghurt on the side, they needed acidity to shine. Over the years I’ve worked on a version that keeps the meat moist while making sure the onions sing with enough freshness to cut through.
Lamb works so well with sumac
Middle Eastern lamb koftas have travelled across tables for centuries, shaped differently depending on region and custom. Lamb, with its higher fat content compared to beef, holds seasoning well and benefits from spices like cumin, coriander and paprika. The sumac onions, often overlooked, become more than garnish, they are the balancing act, pulling everything into harmony.
If you’ve only tried lamb koftas in restaurants, making them at home brings another layer of appreciation. Shaping the mixture onto skewers by hand feels almost meditative, and when the meat hits the heat you’ll know you’ve done it right from the aroma alone. If you’re nervous about koftas falling apart, I’ve written a guide to grilling lamb koftas without breaking that will keep your skewers intact.
The seasonal table
This recipe fits into different moments of the year. In summer, grilled koftas with sumac onions work brilliantly outdoors with a chilled glass of wine. In colder months, they can be served with flatbreads, roasted vegetables, or even a warming stew base. I’ve found that pairing koftas with smoky aubergine or spiced chickpeas brings seasonal variety, and you can find inspiration in my charcoal-grilled lamb koftas with smoky aubergine or oven-baked lamb koftas with spiced chickpeas. If you want to master the flavour profile further, I’ve also put together a Middle Eastern spice blends for lamb koftas guide, which explains how to adjust spices depending on season, mood, or pantry.
Ingredients you’ll need (serves 4)
- 500g lamb mince (15–20% fat)
- 1 small onion, grated
- 3 garlic cloves, finely minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 1 tbsp ground sumac
- Juice of ½ lemon
Instructions
Mix lamb mince with grated onion, garlic, cumin, coriander, paprika, cinnamon, parsley, salt and pepper. Work the mixture gently with your hands until the spices are evenly combined. Lightly oil your palms, then form the mince into oval shapes around metal or soaked wooden skewers. Press firmly so the meat clings well.
Chill the skewers in the fridge for at least 30 minutes before cooking. This helps them firm up and prevents splitting when grilled. Preheat a barbecue or griddle pan until very hot, then cook the koftas for 3–4 minutes per side until charred on the outside but still juicy inside. Rest them for a couple of minutes before serving.
For the onions, mix sliced onion with lemon juice, sumac and a pinch of salt. Leave for 10 minutes to soften and take on the tangy flavour. Serve the grilled lamb koftas hot, topped with sumac onions, and drizzle lightly with olive oil.
If you want tips on shaping meat onto skewers, check my shaping lamb koftas like a pro guide, which shows the best technique for even cooking.
What to serve with this recipe
Flatbreads, tahini sauce and a fresh tomato and cucumber salad are perfect partners. You could also make some tahini sauce to drizzle over the top, or serve with roasted aubergine for something heartier. For more inspiration on different ways to serve spiced skewers, you can explore my collection of the best Middle Eastern lamb kofta recipes.
Wine and beer pairings
For wine, a Lebanese red such as Château Musar pairs beautifully, as its earthy depth mirrors the lamb. A Rhône Grenache-Syrah blend also complements the smoky notes from grilling. For beer, a Belgian Dubbel works well because of its malty sweetness, while a crisp Pilsner refreshes between bites and enhances the brightness of sumac.
Frequently asked questions about grilled lamb koftas
Can I make these lamb koftas ahead of time?
Yes, you can shape the lamb mixture a day in advance and keep it chilled. Resting helps bind the flavours, and you can follow my grilling lamb koftas without breaking guide for reheating tips.
What if I don’t have sumac?
A squeeze of lemon zest mixed with a little vinegar works as a quick substitute, though it won’t carry the same depth. For more on balancing spices, see my spice blends for lamb koftas.
Can I cook koftas without skewers?
Absolutely. Shape them into small patties and fry in a hot pan until browned. For an oven-based version, try my oven-baked lamb koftas with spiced chickpeas.
How do I stop the onions being too harsh?
The trick is lemon juice and sumac — they break down the raw edge of the onion. Letting the onions sit for at least 10 minutes softens them into a sharp but pleasant accompaniment.
Tips for success with grilled lamb koftas with sumac onions
The secret lies in using lamb mince with enough fat to keep the koftas moist. If the meat is too lean, the skewers will dry out. Chilling the shaped koftas before grilling is also crucial, giving the meat time to bind. Don’t rush the cooking — you want colour on the outside and tenderness inside. Using fresh spices makes a huge difference; if possible, toast cumin and coriander seeds and grind them just before mixing.
Storage and reheating these grilled lamb koftas
Store cooked koftas in an airtight container in the fridge for up to three days. Reheat gently in a hot oven or on a griddle pan until warmed through. The onions, once dressed, are best eaten fresh, but you can keep leftovers for a day in the fridge. Freezing is possible for the uncooked shaped koftas; wrap them tightly before freezing, then thaw in the fridge before cooking.
Grilled lamb koftas with sumac onions
Ingredients
- 500 g Lamb mince 15-20% fat
- 1 small Onion grated
- 3 cloves Garlic finely minced
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 1 tsp Smoked paprika
- ½ tsp Ground cinnamon
- 2 tbsp Fresh Parsley chopped
- 1 tsp Salt
- ½ tsp Black pepper freshly ground
- 1 tbsp Olive oil
- 1 Red onion thinly sliced
- 1 tbsp Ground sumac
- ½ Lemon Juiced
Instructions
- Mix lamb mince with grated onion, garlic, cumin, coriander, paprika, cinnamon, parsley, salt and pepper. Work the mixture gently with your hands until the spices are evenly combined. Lightly oil your palms, then form the mince into oval shapes around metal or soaked wooden skewers. Press firmly so the meat clings well.
- Chill the skewers in the fridge for at least 30 minutes before cooking. This helps them firm up and prevents splitting when grilled. Preheat a barbecue or griddle pan until very hot, then cook the koftas for 3–4 minutes per side until charred on the outside but still juicy inside. Rest them for a couple of minutes before serving.
- For the onions, mix sliced onion with lemon juice, sumac and a pinch of salt. Leave for 10 minutes to soften and take on the tangy flavour. Serve the grilled lamb koftas hot, topped with sumac onions, and drizzle lightly with olive oil.