Description
Deliciously spiced lamb koftas served with a cooling yogurt dressing, perfect for a flavorful and easy-to-make meal. These koftas are packed with Middle Eastern spices, grilled on skewers, and served with fresh flatbreads and a crisp salad for a complete dish.
Ingredients
Scale
Kofta Ingredients
- 1 lb / 500 g lamb mince (ground lamb)
- 1/2 onion, grated
- 1/4 cup breadcrumbs, preferably panko
- 2 cloves garlic, crushed
- 2 tbsp chopped fresh coriander
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp paprika
- 1.5 tsp ground cinnamon
- 3/4 tsp cayenne pepper (adjust to taste)
- 1 tsp cooking / kosher salt
- 1/2 tsp black pepper
- 8 skewers
Yogurt Dressing Ingredients
- 1 cup yogurt, Greek or other thick plain
- 1 tbsp extra virgin olive oil
- 1 clove garlic, crushed
- 1 tsp cumin
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
To Serve
- 8 small flatbreads
- Shredded red cabbage, carrot and mint salad OR shredded lettuce, tomato and onion slices
Instructions
- Prepare Yogurt Sauce: In a bowl, combine yogurt, olive oil, crushed garlic, cumin, lemon juice, salt, and pepper. Mix well and refrigerate for at least 20 minutes to let the flavors meld together, although overnight chilling enhances the taste.
- Mix Kofta Ingredients: Grate the onion into a large mixing bowl using a box grater. Add the lamb mince, breadcrumbs, crushed garlic, chopped coriander, cumin, coriander powder, paprika, cinnamon, cayenne pepper, salt, and black pepper. Use your hands to mix everything thoroughly until evenly combined.
- Shape Koftas: With damp hands to prevent sticking, divide the mixture into 8 equal portions. Mold each portion around a skewer, shaping it smoothly for a polished look or leaving it a bit textured to create more surface area for browning during cooking.
- Grill Koftas: Preheat a grill or grill pan to medium-high heat. Place the skewered koftas on the grill and cook for about 6-8 minutes per side, turning carefully, until nicely browned on the outside and cooked through. Internal temperature should reach 160°F (71°C) for lamb.
- Serve: Warm the flatbreads. Serve the grilled koftas on the flatbreads alongside your choice of fresh salad—either shredded red cabbage, carrot, and mint salad or shredded lettuce with tomato and onion slices. Drizzle with the chilled yogurt dressing and enjoy your meal.
Notes
- Note 1: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Note 2: For less spicy koftas, reduce or omit the cayenne pepper according to your taste preference.
- Note 3: The salad serves as a fresh, crunchy accompaniment that complements the spicy and savory koftas.
- Note 4: The yogurt sauce benefits from resting to develop deeper flavors but can be served immediately if short on time.
