Lamb Kofta with Tzatziki
Juicy, spiced lamb kofta, grilled to perfection and served with a cool, creamy cucumber and dill tzatziki sauce. A classic Mediterranean dish that's surprisingly easy to make at home.
For 4 servings
Prepare the tzatziki sauce.
Grate half a cucumber and squeeze out excess water. Finely chop fresh dill. In a medium bowl, combine Greek yogurt, drained cucumber, chopped dill, and lemon juice. Add salt and pepper, then mix thoroughly until smooth and well combined.
- Grate half a cucumber and squeeze out excess water.
- Finely chop 2 tablespoons of fresh dill.
- Combine yogurt, drained cucumber, dill, and lemon juice in a bowl.
- Season with salt and pepper, then mix until smooth.
TIPSqueezing out excess water from the cucumber is crucial for a thick, creamy tzatziki that won't become watery over time.Mix the lamb kofta ingredients.
Finely mince the yellow onion and garlic, then chop fresh mint and parsley. In a large bowl, combine the minced lamb with all prepared ingredients and spices. Mix thoroughly by hand for 2-3 minutes until the mixture is cohesive and evenly distributed.
- Finely mince the onion and garlic.
- Chop fresh mint and parsley.
- Combine all lamb kofta ingredients in a large bowl.
- Mix thoroughly by hand until cohesive.
Shape the kofta.
Divide the lamb mixture into 4 equal portions. Firmly press each portion around a skewer or shape into a cylindrical log, about 4-5 inches long and 1 inch thick. Ensure the mixture is compact to prevent crumbling during cooking.
TIPFor easier shaping and to prevent the meat from sticking to your hands, lightly moisten your hands with water before handling the lamb mixture.Cook the lamb kofta.
Heat 1.5 tbsp olive oil in a skillet over medium-high heat, or preheat your grill. Place kofta in the hot pan or on the grill. Cook 4-6 minutes per side, turning occasionally, until deeply browned and cooked through, reaching an internal temperature of 160°F (71°C).
Serve the kofta with tzatziki.
Carefully remove cooked lamb kofta from skewers (if used) and arrange on a platter. Spoon a generous amount of prepared tzatziki sauce alongside. Garnish with extra fresh dill or mint if desired. Serve immediately for best flavor and enjoyment.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, you can let the shaped kofta rest in the refrigerator for 30 minutes before cooking. This helps the flavors meld.
- 2If you have a grill, these are fantastic cooked over charcoal or gas for a smoky flavor.
- 3Ensure your pan is hot before adding the kofta to get a good sear and prevent sticking.
- 4The tzatziki sauce tastes even better if made a few hours ahead, allowing the flavors to deepen.
Adapt it for your goals.
Healthy
Bake the kofta on a wire rack set over a baking sheet at 400°F (200°C) for 15-20 minutes instead of pan-frying to reduce fat.
high proteinHigh protein
Use ground turkey or chicken instead of lamb for a leaner protein source. Adjust cooking time as needed.
dairy freeDairy free
For the tzatziki, use a plain, unsweetened coconut or almond-based yogurt alternative.
quickQuick
Instead of shaping into logs, form the mixture into small meatballs. They will cook faster, in about 6-8 minutes.
Why this is on our healthy list.
Rich in Protein
Ground lamb is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Source of Iron
Lamb provides heme iron, a form that is easily absorbed by the body, helping to prevent anemia and support energy levels.
Probiotics for Gut Health
The Greek yogurt in the tzatziki sauce contains live cultures (probiotics) that can help support a healthy gut microbiome and aid digestion.
Flavorful Herbs
Fresh mint, parsley, and dill are not just for flavor; they also contain antioxidants and vitamins that contribute to overall health.
Frequently asked questions
Lamb kofta can be a healthy choice as it's rich in protein and iron. This recipe uses lean lamb and pan-frying with minimal oil. Paired with yogurt-based tzatziki, it's a balanced main dish.