Lamb Kofta with Tzatziki
Spiced, juicy, and utterly irresistible. These lamb kofta are like little flavor bombs — smoky from the grill, cool from the tzatziki. Mediterranean summer on a plate.
Main Dish · Prep 20 min · Cook 12 min · Serves 4 · Medium · By Tina · Published
Ingredients
- 500 g ground lamb
- 1 small onion, grated
- 1 tsp cumin, ground
- 1 tsp coriander, ground
- 3 tbsp fresh mint, chopped
- 200 g Greek yogurt, for tzatziki
- 1 small cucumber, grated, squeezed dry
- 4 rounds pita bread, warm
Mediterranean Magic
Close your eyes. You're on a Greek island. The sun is setting. Someone hands you a warm pita stuffed with spiced lamb and cool, creamy tzatziki. That's what this recipe tastes like.
The Kofta
Mix the lamb with grated onion (squeeze out the moisture first!), cumin, coriander, chopped mint, salt, and pepper. Really work it together — the more you mix, the better they hold on the skewer.
Shape into sausage-like logs around metal skewers (or pre-soaked wooden ones). Grill or broil for about 5-6 minutes per side until charred and cooked through.
Quick Tzatziki
Mix Greek yogurt with grated cucumber (squeezed dry!), a minced garlic clove, lemon juice, olive oil, and fresh dill. Season with salt. It takes 2 minutes and is infinitely better than store-bought.
Tina's Tips
- Chill the meat mixture for 30 minutes before shaping — holds together much better
- Serve on warm pita with sliced tomatoes, red onion, and a drizzle of tzatziki
- These freeze beautifully raw — grill from frozen, adding a couple extra minutes
- The tzatziki also works as a dip with veggies or chips
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