Lamb Koftas with Yoghurt

These lamb koftas with yoghurt dressing are bursting with Middle Eastern flavors and make a perfect meal for both weeknights and gatherings. The blend of fragrant spices mixed into rich ground lamb creates meatballs that are incredibly tasty whether grilled, barbecued, or cooked on the stove. Served in warm flatbreads with a refreshing cabbage and mint salad plus tangy yogurt sauce, they bring together a wonderful balance of hearty and fresh.

I first tried these koftas when craving big, exotic flavors without complicated prep, and now they are a regular request at family dinners and parties because everyone loves the combination of spice and tangy yogurt.

Ingredients

• Lamb mince: fresh and high quality for juicy koftas
• Onion: grated into the mix for moisture and subtle sweetness
• Panko breadcrumbs: preferred for light, soft texture in the meat mixture
• Fresh coriander: adds vibrant herbaceous flavor
• Spice mix: cumin, coriander, paprika, cinnamon, and cayenne pepper for authentic Middle Eastern warmth and complexity. Cinnamon is the secret hero here, giving the koftas their distinctive aromatic character
• Kosher salt and black pepper: balance and enhance all the flavors
• Yogurt: thick plain Greek style for creamy, tangy dressing
• Extra virgin olive oil: for smooth richness in the sauce
• Lemon juice: brightens and lifts the yogurt sauce
• Garlic: crushed in both koftas and sauce for punchy fragrance
• Flatbreads: such as pita or Lebanese style breads for wrapping, warmed for softness
• Shredded red cabbage salad: shredded red cabbage, carrot, and fresh mint salad adds crunch and freshness to the wraps

Instructions

Salsa the Aromatics:

Grate half an onion directly into a large mixing bowl. This adds moisture and softens the meat without losing the flavor. The grated onion distributes evenly so every bite is juicy.

Mix the Kofta Ingredients:

Add lamb mince, panko breadcrumbs, crushed garlic, chopped fresh coriander, and all the spices slowly measured out into the bowl with the grated onion. Salt and pepper go in last to season.

Combine and Knead:

Using clean hands, mix everything together thoroughly until the spices and herbs are completely incorporated, and the mixture feels sticky enough to hold together. This ensures even flavor and good texture.

Shape and Skewer:

Dampen your hands with cold water to prevent sticking, then divide the mixture into eight equal portions. Form each portion smoothly or with slight texture onto skewers, about the size of a finger. Skewers are traditional and help cooking evenly.

Prepare the Yogurt Sauce:

While you shape the koftas, combine the yogurt with olive oil, crushed garlic, lemon juice, cumin, and a little salt and pepper. Stir well and chill in the fridge for at least 20 minutes to develop flavor depth.

Cook the Koftas:

For stovetop cooking, heat half a tablespoon of oil in a skillet over medium high heat. Cook the koftas in batches turning regularly for about five minutes until evenly browned and cooked through. For barbecue, cook on medium high heat for six minutes with frequent turning. For oven broiler, set the koftas about 10 inches from the heat source and cook for around 12 minutes turning to achieve light browning but expect less crust than stovetop or BBQ.

Assemble and Serve:

Warm the flatbreads. Spread them with a generous amount of yogurt sauce, add some red cabbage, carrot, and mint salad, then nestle in the hot koftas. Drizzle with extra yogurt sauce to finish and fold for a perfect handheld meal.

The cinnamon in the koftas is my favorite part. It adds that unmistakable Middle Eastern warmth and aroma. I remember the first time I made these for a family gathering, and everyone was immediately asking for seconds because the scent alone made the whole house feel like a festive celebration.

Storage Tips

Store any leftover cooked koftas tightly wrapped in the fridge for up to three days. For longer storage, freeze uncooked skewered koftas on a tray first, then transfer to a sealed bag for up to three months. Reheat gently in an oven or on the stove to keep them juicy.

Ingredient Substitutions

If lamb is not available, beef or a mix of beef and lamb works beautifully. For breadcrumbs, if you don’t have panko, regular fine breadcrumbs are acceptable but the texture will be slightly denser. Fresh herbs like parsley can replace coriander if needed though it changes the flavour profile slightly.

Serving Suggestions

Try serving the koftas with a side of Middle Eastern lentil rice pilaf, or with a dollop of hummus alongside the yogurt sauce. The fresh cabbage and carrot salad is fantastic, but simple lettuce with tomato and onion also works well wrapped inside the breads.

These lamb koftas are flavorful and easy to make, great for weeknight meals or entertaining. Serve with warm flatbreads and plenty of yogurt sauce for the best experience.

Common Recipe Questions

→ What spices enhance the flavour of lamb koftas?

Cumin, coriander, paprika, ground cinnamon, and a touch of cayenne pepper create a warm, fragrant blend that defines the koftas' distinctive taste.

→ How should lamb koftas be cooked for best results?

Grilling over charcoal offers a smoky depth, but stove-top cooking or BBQ also yield tender, evenly browned koftas.

→ What’s a good accompaniment for lamb koftas?

Serve them with warm flatbreads, a tangy lemon-garlic yoghurt sauce, and a crisp cabbage, carrot and mint salad for balance.

→ Can skewers be omitted when shaping koftas?

Yes, koftas can be shaped as balls or cylinders without skewers and cooked similarly; use skewers for easier grilling.

→ Is the yoghurt dressing necessary?

The yoghurt sauce adds a creamy, zesty contrast that lifts the rich spices, but koftas are still delicious on their own or with alternative dips.

→ Can other meats substitute lamb in koftas?

Beef mince works well as a substitute, maintaining similar texture and absorbing the spice mixture effectively.