Lamb Kofta with Rice & Veggie Kababs
From The Kitchen · Sheet Pan Suppers · one pan, hands-off
A little feast on one pan: warmly spiced lamb kofta on one side, charred veggie kababs on the other, and a scoop of lemony rice warmed right on the sheet to serve. The kofta and kababs roast together; the rice is cooked ahead (or last night’s) and warmed in a corner while everything finishes.
- Protein
- Spiced lamb kofta
- On the pan
- Veggie kababs & warm rice
- Seasoning
- Cumin, coriander, garlic, mint
- Oven
- 425°F
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 1/4 lb ground lamb
- 1 small onion, grated
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bell peppers, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, cut into thick coins
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 2 cups cooked basmati or brown rice (to serve)
- 1 lemon, cut into wedges
- Wooden or metal skewers
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 425°F and line a sheet pan with parchment. If using wooden skewers, soak them first.
- Mix the lamb with the grated onion, garlic, parsley, mint, cumin, coriander, paprika, salt and pepper. Shape into 8 ovals, molding each around a skewer (or leave them freeform).
- Thread the peppers, red onion, zucchini and tomatoes onto the remaining skewers and brush with the olive oil, salt and pepper.
- Lay the kofta on one half of the pan and the veggie kababs on the other. Roast 20–25 minutes, turning once, until the kofta is browned and cooked through (160°F) and the vegetables are charred at the edges.
- For the last 5 minutes, spoon the cooked rice into the empty corner of the pan (on a small piece of parchment or foil) to warm through — the rice is cooked ahead, since raw rice won’t cook on a sheet.
- Squeeze lemon over everything and scatter with a little extra mint. Serve with yogurt or tzatziki.
Gina’s tip
Grate the onion rather than chopping it — the juice keeps the kofta tender and helps it hold together. Squeeze out a little excess liquid if the mix feels wet.
Cook once, eat twice
This keeps and reheats beautifully — make a pan tonight and tomorrow’s lunch is handled. Warm a scoop of brown rice, farro or quinoa in the center of the pan to stretch it into a fuller meal.
Kofta feels celebratory but comes together fast — warm spices, real protein, a table that looks like you fussed when you didn’t.
One pan, one dinner, almost no dishes. Enjoy your evening.
— Gina