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These lamb koftas with yoghurt dressing bring the vibrant flavors of the Middle East right into your kitchen. Perfectly spiced and grilled to juicy perfection, they are ideal for a cozy dinner or a festive gathering. Stuff them into warm flatbreads with a refreshing salad and tangy yogurt sauce for a meal that always impresses.
I started making these for a backyard BBQ and was amazed how everyone kept going back for more. Now this recipe is a regular at my family gatherings because it’s both flavorful and fun to make.
Ingredients
- Lamb mince: preferably with some fat content for juiciness and flavor
- Grated onion: helps keep the koftas tender and infuses them with moisture
- Panko breadcrumbs: for fluffier, softer koftas instead of standard breadcrumbs
- Fresh coriander leaves: add brightness and freshness to the meat mixture
- Spices: including cumin, coriander, paprika, and ground cinnamon create the authentic Middle Eastern flavor profile
- Cayenne pepper: for a gentle heat adjust or omit according to your spice preference
- Garlic cloves: crushed for a punch of savory flavor
- Salt and freshly ground black pepper: to enhance all the other tastes
- Greekstyle plain yogurt: forms the base of the cooling lemon garlic dressing
- Extra virgin olive oil: adds richness and smooth mouthfeel to the sauce
- Lemon juice: brightens the yogurt sauce with fresh acidity
- Optional flatbreads: to serve with the koftas and salad
Instructions
- Spoon yogurt dressing preparation:
- Combine Greek yogurt, crushed garlic, cumin, fresh lemon juice, olive oil, salt, and pepper in a bowl. Mix thoroughly then refrigerate for at least 20 minutes to allow flavors to meld. Overnight is even better for depth of taste.
- Prepare the kofta mixture:
- Using the large holes of a box grater, grate half an onion directly into a mixing bowl. Add the lamb mince, panko breadcrumbs, crushed garlic, chopped fresh coriander, and all the spice powders including cumin, coriander, paprika, ground cinnamon, cayenne pepper, salt, and pepper. Mix everything well using your hands, ensuring the spices are evenly distributed throughout the meat.
- Shape the koftas:
- With dampened hands, divide the meat mixture into eight equal portions. Thread each portion onto a skewer, shaping into a smooth cylinder or slightly nubbly kofta to increase browning surface area. This step is both fun and necessary to make sure they hold together well during cooking.
- Cook the koftas:
- For stovetop cooking, heat half a tablespoon of oil in a large skillet over medium high heat. Cook the koftas in batches, turning frequently for about five minutes total until browned evenly on all sides. If cooking on a BBQ, preheat to medium high and grill the koftas for about six minutes, rotating regularly so each side gets a nice char. For broiler or oven grilling, position the koftas about 10 inches from the heat source and cook for twelve minutes, turning occasionally to brown evenly. Browning is less intense this way but still yields delicious results.
- Serve and assemble:
- Lay out your flatbreads and spread a generous spoonful of the chilled yogurt dressing. Add the freshly made cabbage, carrot, and mint salad or any other salad of your choice. Place two koftas inside each flatbread, drizzle more yogurt dressing on top, then roll or fold for a perfect wrap. Serve immediately and enjoy the explosion of flavors.
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One of my most cherished memories with this dish is sharing it with friends while gathered around the grill, the air filled with fragrant smoke and laughter.
Storage tips
Store any leftover koftas in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or oven to maintain juiciness. Alternatively, freeze uncooked shaped koftas on a tray and then transfer to bags for up to three months. Thaw overnight before cooking.
Ingredient substitutions
Ground beef works perfectly if lamb is not your preference or unavailable. If panko breadcrumbs are unavailable, regular breadcrumbs can be used but expect slightly denser koftas. Fresh coriander can be swapped for chopped parsley if desired, though it will slightly alter the flavor profile. Cayenne pepper can be omitted or replaced with smoked paprika for milder heat and a smoky note.
Serving suggestions
Stuff the koftas into lightly warmed pita or any soft flatbread with the yogurt sauce and a crisp salad of shredded cabbage, carrot, and mint. Serve alongside a fluffy rice pilaf with dried fruits and nuts for a more substantial meal. Pair with grilled vegetables such as zucchini, eggplant, or peppers to add a smoky, earthy balance.
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These lamb koftas are fragrant and versatile, perfect for weeknight dinners or entertaining guests. Make the yogurt dressing ahead to save time and deepen the flavor.
Frequently Asked Questions About Recipes
- → What spices are used in lamb koftas?
Cumin, coriander, paprika, ground cinnamon, and cayenne pepper create a warm, aromatic spice blend essential for authentic lamb koftas.
- → How should lamb koftas be cooked for best flavor?
Grilling over charcoal infuses a smoky depth, though BBQ and stovetop methods also produce flavorful, evenly browned koftas.
- → What type of yoghurt dressing pairs well with lamb koftas?
A lemon garlic yoghurt sauce with olive oil, cumin, and a hint of salt and pepper complements the spicy lamb with creamy tang.
- → Can lamb koftas be made ahead of time?
Yes, koftas can be shaped and refrigerated or frozen in advance, making them convenient for busy days or entertaining guests.
- → What sides work well with lamb koftas?
Flatbreads, a shredded red cabbage and mint salad, hummus, and rice pilafs, such as lentil or dried fruit varieties, all pair beautifully.
- → Are there alternative shapes or cooking styles for koftas?
Yes, koftas can be smooth or dimpled on skewers, shaped as balls, cylinders, or footballs, and cooked using various methods like broiling or stovetop.