Lamb kofta with tzatziki

This lamb kofta recipe came one summer day with thoughts of fresh aromatic herbs and colorful jeweled fruit.

Although I don’t need a summer day to fire up the barbecue, my love of grilling knows no bounds. I have been known to turn my BBQ on in the middle of a snowfall, I use a gas one and it serves me well and fast. Anyways 😂 this lamb kofta kebab recipe is a keeper whether you are grilling outside or not.

What you’ll love about this recipe

The ground meat soaks up the flavors quickly and it does not need any binders since a little fat helps the koftas hold together well. I don’t often use lamb mince, but the lamb koftas are so distinctive in the Middle Eastern and Greek cuisine, that is not easy to replicate them with beef mince for example. I am sure though it would be no sacrilege to replace the lamb with beef or pork if preferred.

My tzatziki style dip is very flexible, like many of my easy recipes, and it should be a freestyle affair. A little crunch from the cucumber, the freshness of the herbs and lemons with the sweet punch of the pomegranate makes this version a luxurious one.

1. Flavorful: Juicy lamb koftas that are 🌿herby 🌿 rather than spicy
2. Versatile: Make them with all lamb or a lamb and lean pork mix.
3. Easy to Make: Simple ingredients and minimal prep work.
4. Much lighter than others out there (I used 10% fat lamb, you can also mix it with some lean pork)
5. No bulking needed (such as breadcrumbs), but still oh, so juicy 🤤!
6. Perfect for Entertaining: Make the kofta mix in advance and grill when guests are ready to eat. The lamb kofta kebabs look so appetizing with those yummy griddle marks!

Ingredients you’ll need

• Lamb or lamb and lean pork mince (yields 10 small koftas or 6 large ones)
• 2 tbsp olive oil (and extra for brushing)
• Salt and black pepper
• half tsp black pepper
• Garlic
• Onion powder (you can also grate a medium onion)
• Small bunch of mint and parsley, leaves picked and finely chopped

How to make lamb kofta with tzatziki (step-by-step)

Pro Tips

• Soaking the bamboo skewers prevents them from burning on the grill.
• I normally make the kofta mix in advance like the day before and chill it until ready to shape, it allows the flavors to meld for even more deliciousness.
• Don’t overcook the koftas, or they will become dry. Brush them with a little olive oil, that helps with the juiciness.

What to serve with Lamb kofta

• 🥙The koftas are wonderful stuffed in some fluffy flatbread with salad 🥗 and ribbons of pickled red onion 🧅
• I am a sourdough convert and have been almost exclusively replacing all breads in my diet with sourdough bread for the past few years. This means I have accumulated a number of loved, tried and tested recipes that use up sourdough discard like this one.
• Or just use them to scoop up my thick tzatziki dip

This lamb kofta kebabs recipe is for you if you love mild and savory flavors. Enjoy the freshness for all your summer cookouts!

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• Post and tag me @candyflosie😉🤗!
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Lamb kofta with tzatziki

Flossie

Juicy Lamb kofta kebabs with a tzatziki style dip. Just easy lamb skewers cooked on a griddle, served with cool, refreshing tzatziki and fluffy flatbread.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course BBQ, dinner, dinner ideas, grilling, lunch

Cuisine Greek, Middle Eastern

Servings 10 small koftas

Ingredients

  

For the koftas

• 500 g lamb or lamb and lean pork mince (yields 6 large koftas or 10 small ones)
• 2 tbsp olive oil
• 1 tsp salt (to taste)
• half tsp black pepper (to taste)
• 1 large garlic clove (grated) or garlic powder
• 1 tsp onion powder or a medium onion grated
• 1 small bunch mint, leaves picked and finely chopped (or 1 tsp dried mint)
• 1 small bunch parsley, leaves picked and finely chopped

For the yogurt dip

• half cucumber
• 6 tbsp Greek style yogurt (preferable full fat)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp salt and freshly cracked black pepper (to taste)
• 2 tsp mint, finely chopped (or 1 tsp dried mint)
• 2 tsp dried oregano
• 1 small preserved lemon (optional)
• half a pomegranate (seeds picked)

Instructions

 

• Take the mince out of the fridge 15-20 minutes earlier.

  In a large bowl, mix the mince, garlic, onion powder, salt and pepper, chopped herbs and oil until very well combined and almost forming a paste. Cover and set aside for flavors to entwine for at least 30 minutes. If you want you can leave for longer or over night, but you need to place the mix in the fridge.
• Prepare your skewers – for bamboo skewers you need to soak in cold water for 20 minutes.
• Form sizable meatballs and shape them between your hands then thread them on the skewers. You should have 6 large koftas or 10 small ones
• Prepare your BBQ, grill or griddle pan to ensure it is hot. Place your skewers on the hot grill then turn heat to medium.
• Leave for 4 minutes then turn . Keep a close eye on them and turn on each side until nicely grilled (should have dark grill marks and golden brown).
• In total it should be 8-10 minutes and juices will run clear. Remove the koftas to a plate.

For the yogurt dip

• Slice your cucumber and remove the middle with seeds otherwise your dip will be watery. Dice your cucumber finely or grate it and squeeze the liquid out before adding it.
• Add the yogurt, oil, chopped herbs,salt and pepper.
• Add the finely chopped preserved lemon of using (careful to remove the pips).
• Mix and place in a bowl, decorate with the pomegranate seeds and more mint leaves.

Assemble your dish

• Assemble 1-2 skewers for one person, a few dollops of yogurt dip and a flatbread on your favorite plate.

Notes

Keyword koftas, lamb kofta kebabs, lamb koftas

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