Lamb Koftas {with Tzatziki}

Lamb kofta kebabs recipe with flatbreads and Greek salad and tzatziki.

5 from 44 votes

Lamb Koftas {with Tzatziki}

These easy Lamb Koftas are so quick to make and perfect for the grill or barbecue. This lamb mince recipe is the taste of summer holidays. Serve with creamy tzatziki to serve.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Family Food, Mediterranean

Servings: People

Author: Sarah Rossi

Ingredients

500 g Lamb mince See notes
2 tsp Ground cumin
2 tsp Ground coriander
1 tsp Cinnamon
2 tsp Garlic powder See notes
Salt and freshly ground black pepper
2 tbsp Fresh mint

For the tzatziki:

250 g Greek yoghurt See notes
200 g Cucumber Chopped into tiny cubes or grated
2 tsp Garlic powder See notes
2 tsp Olive oil
0.5 tsp Salt
1 Lemon Juice only

To serve:

Greek salad
Flatbreads Or shop bought pittas, wraps or other breads

Metric - Imperial

Instructions

For the koftas

Mix the kofta ingredients together in a bowl using clean hands.
Either form into 8 balls, burger shapes, or shape on to metal or wooden skewers (see notes below). When you're ready to cook...

To cook under the grill:

Preheat your grill to a high heat. Add the koftas to the pan and cook the koftas, turning them regularly, until browned all over (approx. 15 minutes).

To cook on the BBQ:

When your barbecue is up to heat, cook the koftas until browned all over (approx. 15 minutes), turning regularly.

To cook on the hob (on griddle pan or frying pan):

Heat your pan until smoking hot. Cook the koftas on each until browned all over (approx. 15 minutes).

For the yoghurt tzatziki dip:

Mix all of the ingredients together and refridgerate until ready to serve.

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Notes

Skewers: You can use wooden skewers (from most supermarkets). Just be sure to soak them for at least an hour before using so they don’t burn. Or use these reusable Kitchen Craft Metal Skewers

Mince: This recipe would also work well with beef mince, or even turkey mince if you're trying to cut down your fat intake

Garlic powder: I really like using a good quality garlic powder instead of fresh garlic in this recipe, as it distributes through the meat and dip really evenly

Greek yoghurt: Full fat or lower fat is fine. It'll just be slightly less creamy if you use low fat

Nutrition