Easy Lamb Koftas with Yoghurt Dressing Recipe | Juicy & Spiced Middle Eastern Dish
Cook lamb koftas with yoghurt dressing using this easy recipe. Juicy lamb seasoned with aromatic spices, grilled to perfection, and paired with a creamy yoghurt dressing for a refreshing, flavorful Middle Eastern-inspired meal.
Equipment
- Grill or skillet
- Mixing bowl
- Skewers (wooden or metal)
- Grater for onion and cucumber
Ingredients
For Koftas:
- 1 lb ground lamb mince (20% fat recommended)
- 1 small onion, grated
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp cinnamon
- 1 tsp paprika
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- ½ cup breadcrumbs (or almond flour for gluten-free)
- Salt & pepper to taste
For Yoghurt Dressing:
- 1 cup Greek yoghurt
- ½ cucumber, grated and drained
- Juice of ½ lemon
- 1 garlic clove, minced
- 1 tbsp fresh mint, chopped
- Salt & pepper to taste
Optional Sides:
- Pita bread, rice pilaf, Israeli salad, pickles
Instructions
- Prepare Kofta Mixture In a mixing bowl, combine lamb, onion, garlic, spices, herbs, and breadcrumbs. Mix gently until just combined. Chill for 15 minutes to firm up.
- Shape Koftas Form mixture into skewers or patties. If using wooden skewers, soak them in water first.
- Cook Koftas Preheat grill or skillet to high heat. Cook koftas for 8–10 minutes, turning occasionally, until charred and cooked through. Rest for 5 minutes before serving.
- Make Yoghurt Dressing Mix yoghurt, cucumber, lemon juice, garlic, and mint in a bowl. Season with salt and pepper. Chill until ready to serve.
- Serve Plate koftas with yoghurt dressing, pita, rice, or salad. Garnish with fresh herbs.
Notes
- Use lamb with 20% fat: Keeps koftas juicy.
- Grate onion directly into lamb: Adds moisture.
- Rest after cooking: Retains juices.
- Customize protein: Beef, chicken, or vegan mince work too.
- Storage: Refrigerate cooked koftas up to 3 days; yoghurt dressing up to 2 days.