Grilled Lamb Kofta With Cucumber Mint Yogurt

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes plus 20 minutes chilling
• Cook Time: 10 minutes
• Total Time: 55 minutes

Quick Ingredients

• Kofta: 1 1/4 pounds ground lamb, 1/2 cup grated onion squeezed dry, 3 minced garlic cloves, 1/4 cup chopped parsley, 2 tablespoons chopped mint, 1/4 cup plain breadcrumbs, 1 large egg, 1 1/2 teaspoons kosher salt, 2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon smoked paprika, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon black pepper, pinch cayenne, 1 tablespoon olive oil
• Cucumber Yogurt: 1 cup full-fat Greek yogurt, 3/4 cup grated English cucumber squeezed dry, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon chopped mint, 1 small grated garlic clove, 1/4 teaspoon kosher salt
• To Serve: 4 warm flatbreads or pitas, 3 cups chopped romaine, 1 cup cherry tomatoes, 1/2 cup sliced cucumber, 1/4 cup thinly sliced red onion, 2 tablespoons lemon juice, 1 tablespoon olive oil, parsley, lemon wedges

Do This

• 1. Stir together the cucumber yogurt sauce; chill until serving.
• 2. Mix lamb, onion, garlic, herbs, breadcrumbs, egg, salt, and spices just until combined.
• 3. Shape into 8 oval patties or press around 8 skewers, then chill for 20 minutes.
• 4. Heat a grill or grill pan to medium-high, about 425 to 450 degrees F.
• 5. Oil the grates and grill kofta for 4 to 5 minutes per side, until browned and 160 degrees F inside.
• 6. Toss the salad with lemon juice, olive oil, salt, and pepper.
• 7. Serve kofta with cucumber yogurt, salad, warm flatbread, herbs, and lemon wedges.

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Why You’ll Love This Recipe

• Big flavor, familiar format: Juicy spiced lamb patties feel special, but they eat like a relaxed grilled dinner with flatbread and salad.
• Cool, creamy balance: The cucumber-mint yogurt sauce softens the warm spices and makes every bite fresh.
• Flexible shaping: Make oval patties for the easiest handling, or shape the lamb onto skewers for a classic kofta look.
• Weeknight-friendly: The kofta cook quickly, and the sauce and salad can be prepped ahead.

Grocery List

• Meat: Ground lamb
• Produce: Yellow onion, garlic, English cucumber, romaine lettuce, cherry tomatoes, red onion, fresh parsley, fresh mint, lemons
• Dairy: Full-fat plain Greek yogurt
• Bakery: Flatbreads, pitas, or naan
• Pantry: Plain breadcrumbs, large egg, extra-virgin olive oil, kosher salt, black pepper, ground cumin, ground coriander, smoked paprika, ground cinnamon, ground allspice, cayenne pepper

Full Ingredients

For the Lamb Kofta

• 1 1/4 pounds ground lamb, preferably 80 to 85 percent lean
• 1/2 cup finely grated yellow onion, squeezed firmly in a clean towel or paper towels to remove excess moisture
• 3 garlic cloves, finely minced or grated
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint
• 1/4 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1 1/2 teaspoons kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper, or more to taste
• 1 tablespoon extra-virgin olive oil, plus more for oiling the grill grates

For the Cucumber-Mint Yogurt Sauce

• 1 cup full-fat plain Greek yogurt
• 3/4 cup grated English cucumber, squeezed dry
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon finely chopped fresh mint
• 1 small garlic clove, finely grated
• 1/4 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper

For the Simple Salad

• 3 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced English cucumber
• 1/4 cup thinly sliced red onion
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For Serving

• 4 flatbreads, pitas, or naan, warmed
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley or mint, for garnish
• Optional: 8 metal skewers or 8 wooden skewers soaked in water for 30 minutes

Step-by-Step Instructions

Step 1: Make the cucumber-mint yogurt sauce

Place the Greek yogurt, grated cucumber, lemon juice, olive oil, mint, grated garlic, kosher salt, and black pepper in a medium bowl. Stir until creamy and well combined. Taste and add another pinch of salt or a few drops of lemon juice if you want it brighter. Cover and refrigerate while you prepare the kofta so the flavors have time to settle.

For the best texture, squeeze the grated cucumber very well before adding it to the yogurt. Too much cucumber water will make the sauce thin instead of cool and spoonable.

Step 2: Mix the lamb kofta gently

In a large bowl, combine the ground lamb, squeezed grated onion, garlic, parsley, mint, breadcrumbs, beaten egg, kosher salt, cumin, coriander, smoked paprika, cinnamon, allspice, black pepper, cayenne, and 1 tablespoon olive oil. Use clean hands or a fork to mix just until the seasonings are evenly distributed.

Avoid overmixing once everything comes together. Ground lamb becomes firmer the more it is worked, and a gentle mix keeps the kofta juicy and tender.

Step 3: Shape the kofta

Divide the lamb mixture into 8 equal portions, about 3 ounces each. For oval patties, shape each portion into a small football-shaped patty about 4 inches long and 1 inch thick. For skewers, press each portion around a skewer in a long oval shape, keeping the meat compact and even so it cooks at the same pace.

Place the shaped kofta on a parchment-lined plate or tray. Refrigerate for 20 minutes. This short chill helps the patties hold their shape on the grill and gives the breadcrumbs time to hydrate.

Step 4: Preheat the grill and prepare the flatbread

Preheat an outdoor grill or grill pan to medium-high heat, about 425 to 450 degrees F. If using an outdoor grill, clean the grates well and oil them lightly with a folded paper towel dipped in oil and held with tongs. If using a grill pan, brush it lightly with oil once hot.

Wrap the flatbreads in foil and warm them on the cooler side of the grill for 3 to 5 minutes, or warm them in a 300 degrees F oven for 8 to 10 minutes. Keep them wrapped so they stay soft and pliable.

Step 5: Grill the lamb kofta

Place the chilled kofta on the hot grill. Cook for 4 to 5 minutes on the first side, until well browned and easy to release. Turn gently and cook for another 4 to 5 minutes, until the second side is browned and the center reaches 160 degrees F on an instant-read thermometer.

If your kofta are shaped on skewers, turn them carefully with tongs, supporting the meat as needed. If any sticking happens, wait another 30 to 60 seconds before turning; well-browned meat releases more easily.

Step 6: Toss the salad

In a large bowl, combine the romaine, cherry tomatoes, sliced cucumber, red onion, and parsley. Drizzle with lemon juice and olive oil, then sprinkle with kosher salt and black pepper. Toss just before serving so the lettuce stays crisp and fresh.

Step 7: Plate and serve

Spread a generous spoonful of cucumber-mint yogurt on each plate or directly onto warm flatbread. Add 2 kofta per serving, a handful of salad, extra herbs, and lemon wedges. Serve immediately, with more yogurt sauce on the side for spooning over the lamb.

For a family-style meal, pile the kofta on a platter, place the salad in a wide bowl, stack the warm flatbreads in a towel-lined basket, and let everyone build their own plate.

Pro Tips

• Squeeze both the onion and cucumber: Removing excess moisture keeps the kofta from getting loose and the yogurt sauce from turning watery.
• Chill before grilling: Even 20 minutes in the refrigerator makes the patties easier to handle and helps them keep their oval shape.
• Use an instant-read thermometer: Ground lamb should reach 160 degrees F for food safety, and a thermometer helps you avoid overcooking.
• Oil the grates, not just the meat: Clean, lightly oiled grates are the best insurance against sticking.
• Keep the salad simple: The kofta and yogurt bring plenty of flavor, so lemon, olive oil, salt, and pepper are all the salad needs.

Variations

• Beef and lamb kofta: Use 3/4 pound ground lamb and 1/2 pound ground beef for a slightly milder flavor that still stays juicy.
• Spicier kofta: Increase cayenne to 1/4 teaspoon and add 1/2 teaspoon crushed red pepper flakes to the lamb mixture.
• Bowl-style dinner: Skip the flatbread and serve the kofta over cooked rice, couscous, or quinoa with salad and cucumber yogurt.

Storage & Make-Ahead

Make ahead: The cucumber yogurt sauce can be made up to 2 days ahead and stored covered in the refrigerator. The kofta mixture can be mixed and shaped up to 24 hours ahead; keep it covered and refrigerated until ready to grill.

Storage: Refrigerate cooked kofta in an airtight container for up to 3 days. Store the sauce, salad, and flatbread separately for the best texture. The salad is best eaten the day it is dressed.

Reheating: Reheat kofta in a covered skillet over medium-low heat for 5 to 7 minutes, or in a 325 degrees F oven for 10 to 12 minutes, until warmed through. Add a small splash of water to the skillet if needed to prevent drying. Do not microwave the yogurt sauce; serve it cold.

Freezing: Freeze uncooked shaped kofta on a parchment-lined tray until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before grilling. Cooked kofta may also be frozen for up to 2 months, though they are juiciest when cooked fresh.

Nutrition (per serving)

Calories: 684 kcal | Carbs: 48g | Protein: 36g | Fat: 40g | Saturated Fat: 15g | Fiber: 5g | Sugar: 8g | Sodium: 1110mg | Cholesterol: 142mg