Lamb Kofta with Herbed Yogurt
Flavorful ground lamb kofta (meatballs or patties) seasoned with Middle Eastern spices, grilled or pan-fried until tender, and served with a refreshing, zesty herbed yogurt sauce. A satisfying meal for two.
Prepare the herbed yogurt
In a small bowl, combine 1/2 cup plain Greek yogurt, 1 tablespoon finely chopped fresh mint, 1 tablespoon finely chopped fresh dill, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir well to combine. Taste and adjust seasoning if needed. Cover and refrigerate until serving. This allows the flavors to blend.
💡 Pro Tips:
- •Using Greek yogurt makes a thicker, creamier sauce.
- •Fresh herbs provide the best flavor.
Make the lamb kofta
In a large bowl, combine 1 pound ground lamb, 1/4 cup finely grated onion, 2 cloves minced garlic, 2 tablespoons finely chopped fresh parsley, 1 tablespoon finely chopped fresh mint, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until all ingredients are just combined. Do not overmix, as this can make the kofta tough. Divide the mixture into 6-8 equal portions and shape them into small, oval patties or sausage shapes (kofta). Kofta are seasoned meatballs or patties.
💡 Pro Tips:
- •Overmixing can make kofta tough; mix just until combined.
- •Shaping evenly helps them cook uniformly.
Cook the kofta (Grill or Pan-Fry)
Heat 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat. Once hot, carefully place the kofta in the pan. Cook for 3-5 minutes per side, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 160°F (71°C). If grilling, place directly on hot grill grates and cook until charred (lightly blackened) and cooked through. Remove from heat and let rest for 2 minutes.
💡 Pro Tips:
- •Browning the kofta creates a flavorful crust.
- •Do not overcrowd the pan; cook in batches if needed.
Serve
Serve the hot lamb kofta immediately alongside the chilled herbed yogurt. You can also serve them with a simple cucumber and tomato salad, or wrapped in warm pita bread (the pita bread would make the dish not keto).
💡 Pro Tips:
- •The cool yogurt provides a refreshing contrast to the warm, spiced kofta.
- •Kofta are best enjoyed fresh and hot.
- Large bowl (for kofta mixture)
- Small bowl (for yogurt sauce)
- Large skillet or grill pan
- Tongs or spatula
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a spicier kofta, increase the amount of red pepper flakes or add a finely minced green chili to the mixture.
- 💡You can bake the kofta instead of pan-frying: arrange on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
- 💡Leftover kofta and yogurt sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
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