Lamb Koftas with Yoghurt Dressing

Overview

  • Yield: 8 skewers

Ingredients

Koftas:

  • 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

Kofta Spices:

  • 2 tsp cumin

  • 2 tsp coriander

  • 2 tsp paprika

  • 1.5 tsp ground cinnamon

  • 1 tsp cayenne pepper (this is a bit spicy, reduce to taste or leave out)

  • 1 1/2 tsp salt

  • 1/2 black pepper

Yoghurt Sauce:

  • 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 and pepper , each

To Serve:

  • 8 skewers (Note 1)

  • 8 flatbreads (small) or 4 large, warmed ( homemade or bought, Note 2)

  • Shredded Red Cabbage, Carrot and Mint Salad (Note 3)

  • OR shredded lettuce, tomato and onion slices (Note 3)

Method

  1. Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
  1. Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.
  1. With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).

Cooking:

  1. Stove: Preheat 1/2 tbsp oil in a large skillet over medium high heat. Cook in batches for 5 minutes in total, turning to brown evenly all over.
  1. BBQ: BBQ on medium high for about 6 minutes, rotating to brown all over.
  1. Broiler/oven grill: preheat and cook koftas 30cm/10" from heat source for 12 minutes, rotating as needed until lightly browned (you won't get as good a browning as stove/BBQ).

Serving:

  1. Do a DIY spread - pile everything onto a platter a make everyone serve themselves.
  1. Get a flatbread, smear with Yogurt Sauce, top with Red Cabbage Mint Salad (more options Note 3) then Kofta, drizzle over more Yoghurt Sauce. Devour and be happy!

Notes

  • Note: I made 1.5x for the photos. Recipe makes 8 skewers with 500g/1lb meat.

  • Soak Skewers - if using wooden or bamboo skewers and planning to cook on BBQ grill or under broil/oven grill, soak for for 30 minutes prior to threading meat on.

  • If using metal skewers, cooking on stove or plate side of BBQ, no need to do this.

  • Flatbread - any flatbreads that can be wrapped around the koftas will work a treat here. If using small pita breads (pictured), stuff each one with 2 koftas (this is enough for a normal meal I find), or make them with 1 kofta each (pictured in post). Or use large flatbreads (like Lebanese bread) and make 1 long one.

  • You could also make your own - try these Easy No Yeast Flatbreads!

  • Salad for stuffing - I usually make this Red Cabbage Mint Salad which is on theme and also the fresh mint flavour goes beautifully here. Other options are:

  • Shredded iceberg lettuce (or just handfuls of leafy greens) with slices of tomato and onion (like the way Doner Kebabs are made), some fresh coriander/cilantro, parsley or mint would also be lovely

  • Tabbouleh - see recipe in Doner Kebab recipe

  • More options:

  • This seasoned Middle Eastern Lentil Rice Pilaf (Mejadra) is super tasty and would go perfectly to serve on the side / stuffing inside the pitas

  • Middle Eastern Chickpea Salad with Cucumber and Tomato (skip the chickpeas if you want) - great juicy crunch factor

  • Hummus instead of / in addition to yogurt sauce

  • Add a side of juicy marinated BBQ Vegetables (or road them!) - extra amazing to stuff into pitas with the koftas

  • Nutrition per kofta, assuming 2 koftas stuffed in 1 pita bread and assuming fatty lamb mince is used (supermarket mince is leaner so will be less calories). Assumes all sauce used (full fat yogurt).

References and Acknowledgments

Lamb Koftas with Yoghurt Dressing