Oven-baked Lamb Koftas With Spiced Chickpeas

Name: Oven-baked lamb koftas with spiced chickpeas
Prep time: 10 min
Cook time: 25 min
Ingredients: 500 g Lamb mince (15-20%fat); 1 small Onion (grated); 2 cloves Garlic (minced); 1 tbsp Ground cumin; 1 tbsp Ground coriander; 1 tsp Ground cinnamon; 1 tsp Smoked paprika; 2 tbsp Fresh Parsley (chopped); 1 tsp Sea salt; ½ tsp Black pepper (freshly ground); 2 tbsp Olive oil (extra virgin); 400 g Chickpeas (tinned, drained); 1 Red pepper (chopped into chunks); 1 tsp Chilli Flakes; ½ Lemon (juiced)

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Cosy traybake for colder evenings

When the evenings turn colder and lighting the barbecue feels out of reach, I often turn to oven-baked versions of dishes I usually grill. These oven-baked lamb koftas with spiced chickpeas are a proper weeknight treat, rich, fragrant and filling without being too heavy. Baking koftas on a tray with chickpeas not only saves on washing up but also allows the flavours to mingle beautifully in the oven.

I first made this recipe during a wet January when I wanted something comforting yet not stew-like. The oven provided steady heat, crisping the koftas gently while the chickpeas absorbed all the pan juices. The result is a dish with a homely warmth, but still true to the layered flavours of Middle Eastern lamb koftas.

This oven-baked koftas work so well

Cooking koftas in the oven has its advantages. The meat keeps moist because it bakes in its own fat, and you can batch-cook several skewers at once, which is ideal when feeding more than four. The chickpeas become almost creamy in the oven while holding on to their shape, making them a brilliant base for the lamb.

If you’re unsure about shaping koftas for the oven, my lamb koftas shaping guide can help you achieve uniform skewers that bake evenly. For flavour adjustments, my Middle Eastern spice blends for lamb koftas post will give you alternative ideas to play with.

Building a seasonal table with chickpeas

This recipe fits autumn and winter particularly well. Chickpeas roasted with cinnamon, cumin and a hint of chilli create a warming base that makes the lamb feel hearty but not too rich. I’ve served this with roasted squash during October and with a simple cucumber yoghurt salad in spring.

For more seasonal inspiration, take a look at my lamb koftas in tomato and cinnamon sauce which works wonderfully in cooler months, or try the fresher grilled lamb koftas with sumac onions for summer evenings.

Ingredients you’ll need (serves 4)

500g lamb mince (15–20% fat)
1 small onion, grated
2 garlic cloves, minced
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cinnamon
1 tsp smoked paprika
2 tbsp fresh parsley, chopped
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
400g tin chickpeas, drained and rinsed
1 red pepper, chopped into chunks
1 tsp chilli flakes
Juice of ½ lemon

Instructions

Mix lamb mince with grated onion, garlic, cumin, coriander, cinnamon, smoked paprika, parsley, salt and pepper. Shape into oblong koftas by hand and chill them in the fridge for at least 30 minutes.

Preheat the oven to 200°C (fan 180°C). In a roasting tin, toss chickpeas with olive oil, chopped red pepper, chilli flakes, and a squeeze of lemon juice. Nestle the koftas between the chickpeas, spacing them apart slightly. Bake for 20–25 minutes, turning the koftas once, until browned and cooked through.

Rest for 5 minutes before serving. The chickpeas will have absorbed some of the lamb juices, creating a deeply savoury base. If you want to drizzle with sauce, my delicious kofta tahini sauce works especially well here.

What to serve with this recipe

I like to serve these baked koftas with a crisp green salad or roasted vegetables such as courgettes and aubergine. Warm flatbreads on the side are optional but make the dish feel more complete. You might also pair this with smoky sides like my charcoal-grilled lamb koftas with smoky aubergine for a mixed platter. If you’re curious how these oven-baked skewers compare to other styles, I’ve shared more Middle Eastern lamb kofta recipe ideas worth trying at home.

Wine and beer pairings

A Spanish Tempranillo works brilliantly with the chickpeas, offering a balance of fruit and spice. Alternatively, a New Zealand Syrah provides peppery notes that echo the seasoning. For beer, a Vienna Lager is malty enough to complement the lamb without being overwhelming, while an IPA with citrus hops provides a refreshing counterpoint to the earthy chickpeas.

FAQs about oven-baked lamb koftas with spiced chickpeas

Can I bake koftas without skewers?

Yes, the oven method makes this very straightforward. Shape them into oblongs and place them directly on the tray with the chickpeas. For help with shaping, see my shaping lamb koftas like a pro.

How do I stop koftas from drying out in the oven?

Make sure your lamb mince has enough fat, ideally 15–20%. Cooking them nestled with chickpeas helps too, as they soak up the juices. My grilling lamb koftas without breaking guide also covers moisture-retaining tips that apply to oven cooking.

Can I use beef instead of lamb?

Yes, though the flavour will be different. Lamb provides a richer, slightly sweeter taste. If using beef, increase the spice slightly to balance the flavour, and refer to my spice blends for lamb koftas guide for adjustments.

Do baked koftas freeze well?

Uncooked shaped koftas freeze very well. Place them on a tray until firm, then bag them up and store for up to three months. Bake straight from frozen, adding an extra 5–7 minutes to the cooking time.

Tips for success with oven-baked lamb koftas with spiced chickpeas

Choose a roasting tin large enough for airflow around the koftas, otherwise they’ll steam instead of browning. Don’t overcrowd the tray. Keep an eye on timing, lamb cooks quickly in the oven, and overbaking dries them out. Toss the chickpeas halfway through so they crisp evenly, and don’t skip the resting step, it allows juices to settle for a more tender bite.

Storage and reheating oven-baked lamb koftas with spiced chickpeas

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven at 180°C for 10–12 minutes until hot through. The chickpeas may firm up slightly when cold, but they soften again on reheating. This dish also freezes well, either cooked or uncooked.