Lamb Koftas with Yoghurt Dressing
A flavorful Mediterranean dish featuring juicy lamb koftas seasoned with aromatic spices and complemented by a refreshing yoghurt dressing. Perfect for gatherings as a DIY spread.
Ingredients
For the Koftas
- 1 lb lamb mince (ground lamb)
- 1/2 onion grated onion
- 1/4 cup breadcrumbs (preferably panko) Use panko for better texture
- 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
For the Yoghurt Dressing
- 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
For Serving
- 8 small flatbreads
- 1 serving Shredded red cabbage, carrot, and mint salad Optional alternatives: shredded lettuce, tomato, and onion slices
Instructions
Yoghurt Sauce Preparation
- Combine the ingredients for the yoghurt sauce and leave in the fridge for at least 20 minutes. Overnight is even better.
Kofta Preparation
- Grate the onion into a bowl. Add the remaining Kofta ingredients and mix well with your hands.
- With damp hands, divide the meat mixture into 8 equal pieces and push and shape the meat onto the skewers.
Cooking
- For stove: Preheat 1/2 tbsp oil in a large skillet over medium-high heat. Cook in batches for about 5 minutes, turning to brown evenly.
- For BBQ: BBQ on medium-high for about 6 minutes, rotating to brown all over.
- For broiler/oven grill: Preheat and cook koftas 30cm/10 inches from heat source for 12 minutes, rotating as needed until lightly browned.
Serving
- Arrange a DIY spread on a platter where everyone can serve themselves. Start with a flatbread, smear with Yogurt Sauce, top with salad, kofta, and drizzle over more Yoghurt Sauce.
Notes
Store leftover koftas in an airtight container in the fridge for up to 3 days, or freeze for about 2 months. Defrost in the fridge before reheating. Mix ingredients well for even flavor. Soak skewers to prevent burning. Try using beef or chicken mince for variation.