I keep coming back to these lamb koftas because they’re juicy, boldly spiced, and impossible to ignore. One platter on the table and they vanish fast.
I’ve had a soft spot for lamb koftas for years, mostly because they hit so hard for something so simple. The smell of lamb mince sizzling with all those punchy Middle Eastern spices gets me every time.
I love the charred edges, the juicy middle, the way Greek yoghurt cuts through the richness without stealing the show. And honestly, I could eat them straight from the pan, standing at the bench, no plate, no manners.
But tucked into flatbread with crunchy bits on the side? Even better.
Big flavour. Minimal fuss.
The kind of dinner I never get tired of.
Ingredients
- Lamb mince brings rich, juicy protein that makes koftas feel properly satisfying.
- Onion keeps things moist and adds a little sweetness without shouting.
- Garlic gives that cozy, savory kick you’d miss right away.
- Parsley freshens everything up, so the lamb doesn’t feel too heavy.
- Mint is optional, but it makes each bite taste brighter.
- Cumin and coriander bring warm, earthy flavor that screams kofta.
- Cinnamon adds a tiny sweet-spiced note.
Basically, it just works.
- Paprika gives gentle color and a mellow, smoky-ish vibe.
- Cayenne or chili flakes add heat, if you like a little drama.
- Breadcrumbs and egg help hold everything together, no sad crumbling.
- Greek yoghurt makes the dressing creamy, tangy, and honestly pretty refreshing.
- Lemon juice wakes it up, so it’s not just creamy.
- Olive oil adds richness and helps everything taste smooth.
- Salt and black pepper pull the whole dish into focus.
- Plus, extra herbs on top make it look fresh and homemade.
Ingredient Quantities
- 500 g lamb mince (ground lamb)
- 1 small onion, finely grated or very finely chopped (about 100 g)
- 2 garlic cloves, crushed or minced
- 1/2 cup fresh parsley, finely chopped (about 15 g)
- 2 tablespoons fresh mint, finely chopped (optional but recommended)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper or chili flakes, adjust to taste
- 1 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons breadcrumbs or fine stale bread crumbs
- 1 large egg, lightly beaten (helps bind)
- 2 tablespoons olive oil for frying or grilling
- 200 g Greek yoghurt
- 1 tablespoon lemon juice
- 1 small garlic clove, minced, for the yoghurt dressing
- 1 tablespoon olive oil for the yoghurt dressing
- Salt and black pepper to season the yoghurt (about 1/4 teaspoon salt)
- Extra chopped parsley or mint to garnish, optional
How to Make this
1. In a large bowl combine 500 g lamb mince, 1 finely grated small onion (about 100 g), 2 crushed garlic cloves, 1/2 cup chopped parsley, 2 tablespoons chopped mint, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, 1 teaspoon sweet paprika, 1/4 teaspoon cayenne or chili flakes, 1 teaspoon fine salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons breadcrumbs and 1 lightly beaten egg. Mix gently until just combined.
2. Cover and refrigerate the mixture for 20 to 30 minutes to let the flavors meld and to firm up for shaping.
3. Divide the mixture into 8 to 10 equal portions and shape each into an oblong kofta or onto skewers, pressing firmly so they hold their shape.
4. Heat 2 tablespoons olive oil in a large frying pan over medium to medium high heat, or preheat a grill to medium high and oil the grates.
5. Cook the koftas for 3 to 4 minutes per side in the pan, turning carefully, or grill for about 8 to 10 minutes total, turning until fully cooked through and nicely browned on all sides.
6. While the koftas cook, make the yoghurt dressing by whisking together 200 g Greek yoghurt, 1 tablespoon lemon juice, 1 small minced garlic clove, 1 tablespoon olive oil and about 1/4 teaspoon salt with a little black pepper to taste. Adjust seasoning and lemon to preference.
7. Transfer cooked koftas to a plate and let rest for a couple of minutes.
8. Serve the koftas hot with the yoghurt dressing spooned over or served on the side.
9. Garnish with extra chopped parsley or mint if desired and enjoy with flatbread, rice or salad.
Equipment Needed
1. Large mixing bowl
2. Box grater or fine grater
3. Measuring cups and spoons
4. Chopping board and chef knife
5. Wooden spoon or rubber spatula for mixing
6. Frying pan or grill and a pair of tongs (or skewers if shaping on skewers)
7. Small whisk and a small bowl for the yoghurt dressing
8. Plate or tray to rest cooked koftas and a serving spoon
FAQ
Lamb Koftas With Yoghurt Dressing Recipe Substitutions and Variations
- Lamb mince:
- Ground beef (similar fat content and flavor)
- Ground turkey (leaner, milder taste)
- Mixed ground beef and pork (adds juiciness and depth)
- Plant based ground substitute (for vegetarian option)
- Fresh parsley / mint:
- Cilantro (brighter, citrusy note)
- Dill (fresh, slightly anise-like)
- Flat leaf basil (sweet, aromatic)
- Breadcrumbs:
- Crushed pita or cracker crumbs (similar texture)
- Rolled oats, lightly pulsed (gluten free friendly)
- Almond meal (low carb, nutty flavor)
- Fine polenta or cornmeal (gives a crisp exterior)
- Greek yoghurt:
- Sour cream (creamy, tangy)
- Labneh or strained yoghurt (thicker, richer)
- Coconut yoghurt (dairy free, slightly sweet)
- Crème fraîche (richer, less tangy)
Pro Tips
1) Use lamb with a little fat or add a tablespoon of olive oil to the mix if your mince is very lean. That extra fat keeps the koftas juicy and stops them from drying out while cooking.
2) Mix gently and only until combined. Overworking the meat makes the texture dense. If the mixture feels too soft to shape, chill it for a bit longer rather than packing it harder.
3) Make a tiny test patty and pan fry it quick to taste for salt, spice and acidity before shaping everything. It is much easier to tweak seasoning with a small sample than after the whole batch is cooked.
4) Give the cooked koftas a short rest for 2 to 3 minutes so juices settle. The yoghurt dressing benefits from a little sitting time too, which lets the garlic and lemon mellow and flavors marry.
Lamb Koftas With Yoghurt Dressing Recipe
I keep coming back to these lamb koftas because they’re juicy, boldly spiced, and impossible to ignore. One platter on the table and they vanish fast.
4
servings
496
kcal
Equipment: 1. Large mixing bowl
2. Box grater or fine grater
3. Measuring cups and spoons
4. Chopping board and chef knife
5. Wooden spoon or rubber spatula for mixing
6. Frying pan or grill and a pair of tongs (or skewers if shaping on skewers)
7. Small whisk and a small bowl for the yoghurt dressing
8. Plate or tray to rest cooked koftas and a serving spoon
Ingredients
500 g lamb mince (ground lamb)
1 small onion, finely grated or very finely chopped (about 100 g)
2 garlic cloves, crushed or minced
1/2 cup fresh parsley, finely chopped (about 15 g)
2 tablespoons fresh mint, finely chopped (optional but recommended)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper or chili flakes, adjust to taste
1 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
2 tablespoons breadcrumbs or fine stale bread crumbs
1 large egg, lightly beaten (helps bind)
2 tablespoons olive oil for frying or grilling
200 g Greek yoghurt
1 tablespoon lemon juice
1 small garlic clove, minced, for the yoghurt dressing
1 tablespoon olive oil for the yoghurt dressing
Salt and black pepper to season the yoghurt (about 1/4 teaspoon salt)
Extra chopped parsley or mint to garnish, optional
Directions
- In a large bowl combine 500 g lamb mince, 1 finely grated small onion (about 100 g), 2 crushed garlic cloves, 1/2 cup chopped parsley, 2 tablespoons chopped mint, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, 1 teaspoon sweet paprika, 1/4 teaspoon cayenne or chili flakes, 1 teaspoon fine salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons breadcrumbs and 1 lightly beaten egg. Mix gently until just combined.
- Cover and refrigerate the mixture for 20 to 30 minutes to let the flavors meld and to firm up for shaping.
- Divide the mixture into 8 to 10 equal portions and shape each into an oblong kofta or onto skewers, pressing firmly so they hold their shape.
- Heat 2 tablespoons olive oil in a large frying pan over medium to medium high heat, or preheat a grill to medium high and oil the grates.
- Cook the koftas for 3 to 4 minutes per side in the pan, turning carefully, or grill for about 8 to 10 minutes total, turning until fully cooked through and nicely browned on all sides.
- While the koftas cook, make the yoghurt dressing by whisking together 200 g Greek yoghurt, 1 tablespoon lemon juice, 1 small minced garlic clove, 1 tablespoon olive oil and about 1/4 teaspoon salt with a little black pepper to taste. Adjust seasoning and lemon to preference.
- Transfer cooked koftas to a plate and let rest for a couple of minutes.
- Serve the koftas hot with the yoghurt dressing spooned over or served on the side.
- Garnish with extra chopped parsley or mint if desired and enjoy with flatbread, rice or salad.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 236g
- Total number of serves: 4
- Calories: 496kcal
- Fat: 39.6g
- Saturated Fat: 13.1g
- Trans Fat: 0.13g
- Polyunsaturated: 2.5g
- Monounsaturated: 23.9g
- Cholesterol: 175mg
- Sodium: 871mg
- Potassium: 590mg
- Carbohydrates: 6.9g
- Fiber: 1.1g
- Sugar: 3.3g
- Protein: 32g
- Vitamin A: 300IU
- Vitamin C: 8mg
- Calcium: 94mg
- Iron: 2.8mg
