Mediterranean Lamb Kofta with Yoghurt Sauce
Spiced lamb kofta skewers, charred and juicy, served with a cooling cucumber‑mint yoghurt — perfect for a midweek feast or BBQ.
These Mediterranean lamb koftas are spiced but not shouty — all about texture and char. They’re brilliant for a BBQ, a midweek supper or piled into flatbreads for a proper feed.
The beauty is in the contrast: juicy, spiced lamb against a cooling cucumber‑mint yoghurt. Make the sauce ahead and the kofta mixture can chill while you get on with a salad or fries.
Ingredients
- 600 g lamb mince
- 1 brown onion — grated and excess liquid squeezed out
- 3 clove garlic
- 20 g fresh coriander — finely chopped
- 10 ml ground cumin
- 5 ml ground coriander
- 5 ml smoked paprika
- 5 ml ground allspice
- 5 ml chilli flakes — adjust to taste
- 5 ml sea salt
- 5 ml black pepper — freshly ground if possible
- 1 large egg
- 30 ml olive oil
- 240 g Greek style natural yoghurt
- 100 g cucumber — grated and excess liquid squeezed out
- 10 g fresh mint — finely chopped
- 1 lemon — juice and wedges to serve
- 5 ml sumac — for sprinkling
Equipment
- wooden skewers
- meat thermometer (optional)
Instructions
Grate the brown onion into a bowl, then squeeze out as much liquid as you can using kitchen paper. Put the grated onion to one side.
Grate the cucumber, place in a sieve over a bowl, sprinkle with a pinch of salt and leave for 5 minutes. Press the grated cucumber in kitchen paper to remove excess water.
Put the lamb mince into a large mixing bowl. Add the squeezed grated brown onion, two crushed garlic cloves, fresh coriander, ground cumin, ground coriander, smoked paprika, ground allspice, chilli flakes, sea salt, black pepper and the large egg. Mix gently but thoroughly until ingredients are evenly distributed — avoid overworking.
Shape the mixture into 12 even oblong koftas and thread each onto a skewer, pressing so they are compact and sit firmly on the skewer.
Cover and chill the skewered koftas in the fridge for 30 minutes to firm up.
While the koftas chill, make the yoghurt sauce: combine Greek style natural yoghurt, the squeezed grated cucumber, the remaining crushed garlic clove, fresh mint, the juice of half a lemon and a pinch of sea salt and black pepper. Taste and adjust lemon or salt.
Heat a large frying pan over medium–high heat, add half the olive oil and brown the kofta skewers for 3–4 minutes each side until well charred and cooked through — total cooking time about 10–12 minutes. Work in batches if needed, adding the remaining oil for the second batch.
Serve the koftas hot with the yoghurt sauce, a sprinkle of sumac, extra chopped fresh coriander and lemon wedges.
Tips
- Grate and squeeze the onion and cucumber well — excess moisture is the most common reason koftas fall apart or the sauce becomes watery.
- If you plan to grill on charcoal or a griddle, soak wooden skewers for 30 minutes first so they don’t burn.
- Make the yoghurt sauce a few hours ahead and keep chilled; the flavours improve and it frees you to focus on cooking.
- To check doneness without a thermometer, cut one kofta open — juices should run clear and meat no longer pink in the centre.
- Leftover cooked kofta keep in an airtight container in the fridge for up to 3 days; reheat gently in a moderate oven (160°C fan/180°C conventional) for 8–10 minutes to avoid drying out.
Substitutions
lamb mince → beef mince, same quantity
Stays closeGreek style natural yoghurt → plain natural yoghurt with a tablespoon of double cream for richness
Noticeably differentfresh coriander → fresh parsley, same quantity
Stays closelarge egg → 1 tablespoon ground almonds (for a lower‑egg version), add with the mince
Noticeably different
Nutrition
Per serving · estimated
- 580
- Calories
- 41 g
- Protein
- 6 g
- Carbs
- 43 g
- Fat
- 3 g
- Fibre
- 4 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make the kofta mixture ahead?
Yes — shape and refrigerate the skewered koftas for up to 24 hours. Bring them out of the fridge for 10 minutes before cooking so they lose extreme chill.
Can I cook these under a hot grill instead of a frying pan?
Yes. Place the skewers on a lightly oiled baking tray and grill 8–12 minutes, turning halfway, until charred and cooked through. Watch closely to avoid burning.
How can I make these gluten‑free?
This recipe is gluten‑free as written (no breadcrumbs). Always check spice blends and yoghurt labels for hidden gluten.
Can I freeze uncooked or cooked koftas?
Freeze uncooked shaped koftas on a tray, then transfer to a bag for up to 3 months; cook from frozen, adding a few minutes. Cooked koftas freeze well for up to 2 months; defrost in the fridge before reheating.
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