Lamb Koftas with Yogurt Dressing : Quick Dinner Recipe in 30 Minutes

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Are you craving a flavorful, restaurant-quality meal that you can whip up in just 30 minutes? These Lamb Koftas with Yoghurt Dressing are about to become your new weeknight favorite. Packed with aromatic Middle Eastern spices and served with a cool, tangy yogurt sauce, this recipe delivers an explosion of flavor that will transport your taste buds straight to the Mediterranean.

Whether you’re looking for quick dinner ideas, healthy dinner recipes, or creative ground meat recipes for dinner, these lamb koftas check all the boxes. They’re perfect for busy weeknights, weekend BBQs, or even meal prep. The best part? You probably have most of the ingredients in your pantry already!

This recipe uses simple techniques and accessible ingredients to create something truly special. The combination of warm spices, fresh herbs, and that creamy yogurt dressing creates layers of flavor that will have everyone asking for seconds. Let’s dive into how you can make this delicious dish at home.

What Are Lamb Koftas?

Koftas are a beloved Middle Eastern and South Asian dish made from seasoned ground meat shaped onto skewers or formed into meatballs. The word “kofta” comes from Persian, meaning “pounded meat.” These flavorful meat skewers are incredibly popular across Turkey, Greece, Lebanon, India, and beyond each region adding its own unique spice blend and serving style.

In this recipe, we’re using ground lamb mixed with aromatic spices like cumin, coriander, paprika, and cinnamon. The addition of grated onion keeps the meat incredibly moist, while breadcrumbs help bind everything together. Fresh coriander (cilantro) adds a bright, herbaceous note that balances the rich, warm spices perfectly.

What makes this recipe particularly appealing is its versatility. You can cook these koftas on the stove, on the BBQ grill, or under your oven broiler. Each method produces delicious results, making this an ideal recipe year-round.

Ingredients You’ll Need

For the Lamb Koftas

Kofta Spice Blend

For the Yoghurt Sauce

To Serve

• 8 skewers (metal or wooden; soak wooden ones for 30 minutes)
• 8 small flatbreads or 4 large, warmed
• Shredded red cabbage, carrot, and mint salad
• Or shredded lettuce, tomato, and onion slices

Step-by-Step Instructions

Prepare the Yogurt Sauce (Make Ahead)

Step 1: In a mixing bowl, combine 1 cup yogurt, 1 tablespoon olive oil, 1 crushed garlic clove, 1 teaspoon cumin, 1 tablespoon lemon juice, and 1/4 teaspoon each of salt and pepper.

Step 2: Whisk everything together until smooth and well combined. The sauce will look pale and creamy.

Step 3: Cover and refrigerate for at least 20 minutes to allow the flavors to develop. Making this the night before is even better the garlic and cumin will mellow and blend beautifully.

Make the Lamb Koftas

Step 4: Using a standard box grater and a large mixing bowl, grate half an onion directly into the bowl. The finer you grate it, the better it will integrate into the meat.

Step 5: Add 1 pound ground lamb, 1/4 cup breadcrumbs, 2 crushed garlic cloves, and 2 tablespoons chopped fresh coriander to the bowl with the onion.

Step 6: Add all the spices: 2 teaspoons each of cumin, coriander, and paprika; 1.5 teaspoons cinnamon; 3/4 teaspoon cayenne pepper; 1 teaspoon salt; and 1/2 teaspoon black pepper.

Step 7: Using clean hands, mix everything together thoroughly. Squish and knead the mixture until all ingredients are evenly distributed. This should take about 2-3 minutes.

Shape and Skewer

Step 8: Dampen your hands with water to prevent sticking. Divide the meat mixture into 8 equal portions each should be roughly the size of a golf ball.

Step 9: Take one portion and mold it around a skewer, forming an elongated sausage shape about 5-6 inches long. Press firmly to ensure the meat adheres to the skewer.

Step 10: You can make them smooth for a prettier presentation, or leave them slightly nubbly to create more surface area for browning and crispy bits. Both ways are delicious!

Cooking Methods (Choose One)

Stovetop Method: Heat 1/2 tablespoon oil in a large frying pan over medium-high heat. Cook koftas in batches for about 5 minutes total, turning every minute or so to brown evenly on all sides. Don’t overcrowd the pan.

BBQ/Grill Method: Preheat your grill to medium-high heat. Place koftas directly on the grill grates and cook for about 6 minutes, rotating every 1-2 minutes to achieve even browning and beautiful grill marks.

Broiler/Oven Grill Method: Position your oven rack about 30cm (10 inches) from the heat source. Preheat the broiler. Place koftas on a baking sheet and broil for about 12 minutes, rotating as needed. Note that you won’t get as deep a browning as stovetop or BBQ methods.

Serving Your Lamb Koftas

Step 11: Warm your flatbreads. You can do this in a dry pan, wrapped in foil in the oven, or for just a few seconds in the microwave.

Step 12: Create a DIY spread by arranging all components on a large platter: the cooked koftas, yogurt sauce, flatbreads, and your choice of fresh salad.

Step 13: To assemble, take a warm flatbread and generously smear it with yogurt sauce. Add a generous handful of shredded cabbage salad (or lettuce, tomato, and onion). Slide a kofta off its skewer onto the bread, drizzle with more yogurt sauce, wrap it up, and enjoy!

Pro Tips for Perfect Koftas

• Don’t skip the grated onion: It keeps the meat incredibly moist and tender. Make sure to grate it finely so it distributes evenly.
• Keep your hands damp: When shaping the koftas, wet hands prevent the meat from sticking and make shaping much easier.
• Press firmly onto skewers: Compact the meat well around the skewer to prevent it from falling off during cooking.
• Make the yogurt sauce ahead: The flavors develop and mellow when the sauce sits, making it taste even better. Overnight is ideal.
• Adjust the heat: If you’re sensitive to spice, reduce the cayenne pepper to 1/4 teaspoon or omit it entirely. The koftas will still be delicious.
• Try different meats: While lamb is traditional and flavorful, you can substitute with ground beef, ground chicken, or even turkey for a leaner option.
• Serve immediately: Koftas are best enjoyed hot off the grill or pan when they’re at their juiciest.

Kitchen Equipment You’ll Need

Having the right tools makes this recipe even easier. Here’s what you’ll need:

• Mixing bowls – For combining ingredients and marinating
• Frying pan – If cooking on the stovetop
• Oven – For broiling method
• Baking sheets – For broiler method
• Kitchen utensils – Tongs for turning koftas
• Box grater – For grating onion
• Skewers (8 pieces) – Metal or wooden

Serving Suggestions

These lamb koftas are wonderfully versatile. Here are some delicious ways to serve them:

• Traditional wrap style: In warm flatbread with yogurt sauce and fresh vegetables
• Over rice: Serve on a bed of fluffy basmati rice or pilaf with the yogurt sauce drizzled on top
• With Greek salad: Pair with a crisp Greek salad featuring tomatoes, cucumbers, olives, and feta
• In a bowl: Create a Mediterranean bowl with hummus, tabbouleh, pickled vegetables, and the koftas
• As appetizers: Make smaller koftas and serve with the yogurt sauce as a dip for parties

Storage and Meal Prep

Refrigeration: Cooked koftas will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan or microwave.

Freezing: You can freeze uncooked shaped koftas on a baking sheet, then transfer to a freezer bag once solid. They’ll keep for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.

Yogurt sauce: The sauce keeps well in the refrigerator for up to 5 days. In fact, it gets better as the flavors meld together.

Meal prep tip: Shape the koftas on a Sunday and store them in the fridge. During the week, you can cook them fresh in just 5-6 minutes for an incredibly quick dinner.

Nutritional Benefits

This recipe offers several nutritional advantages. Lamb is an excellent source of high-quality protein, iron, zinc, and vitamin B12. The spices used particularly cumin, coriander, and cinnamon contain antioxidants and anti-inflammatory compounds. Greek yogurt provides probiotics for gut health, along with calcium and additional protein.

By serving the koftas with plenty of fresh vegetables and limiting heavy sauces, you’re creating a balanced meal that’s both satisfying and nutritious. This makes it one of those healthy dinner recipes that doesn’t sacrifice flavor for nutrition.

Frequently Asked Questions

Can I make these koftas without skewers?

Absolutely! You can shape the mixture into meatballs or small patties and cook them the same way. This is especially helpful if you’re cooking indoors and want to avoid dealing with skewers in a pan.

What’s the best meat to use for koftas?

Lamb is traditional and provides the most authentic flavor with its rich, slightly gamey taste. However, ground beef (80/20 blend) works wonderfully and is more budget-friendly. Ground chicken or turkey are leaner options but may be slightly drier add an extra tablespoon of grated onion to compensate.

Can I make the kofta mixture ahead of time?

Yes! You can prepare the mixture up to 24 hours in advance and keep it covered in the refrigerator. In fact, letting it rest allows the flavors to develop even more. You can also shape them onto skewers and refrigerate until ready to cook.

My koftas fell apart during cooking. What went wrong?

This usually happens when the meat isn’t pressed firmly enough onto the skewers or when the mixture is too wet. Make sure to compact the meat well, and if your mixture seems very wet from the onion, add an extra tablespoon of breadcrumbs.

How do I know when the koftas are fully cooked?

Koftas are done when they reach an internal temperature of 160°F (71°C) for lamb or beef, or 165°F (74°C) for chicken or turkey. They should be browned on the outside and no longer pink in the center. If you cut one open, the juices should run clear.

Can I make these koftas in an air fryer?

Yes! Preheat your air fryer to 375°F (190°C). Place the koftas in a single layer (you may need to cook in batches) and cook for 10-12 minutes, turning halfway through, until browned and cooked through.

What can I substitute for fresh coriander/cilantro?

If you’re not a fan of cilantro (some people have a genetic aversion to it), you can use fresh parsley, mint, or a combination of both. Each will give a slightly different but equally delicious flavor profile.

Is there a dairy-free alternative to the yogurt sauce?

You can use coconut yogurt or cashew-based yogurt as a dairy-free alternative. Another option is to make a tahini-based sauce using tahini, lemon juice, garlic, cumin, and water thinned to your desired consistency.

Why This Recipe Works

What makes these lamb koftas so successful is the perfect balance of flavors and textures. The warm spices create depth without overwhelming the palate. The grated onion adds moisture while the breadcrumbs provide structure, preventing the koftas from becoming dense or dry. The yogurt sauce offers a cool, tangy contrast that complements the rich, spiced meat beautifully.

This recipe also exemplifies what makes ground meat recipes for dinner so appealing they’re economical, quick to prepare, and endlessly versatile. Whether you’re cooking for a family dinner, meal prepping for the week, or entertaining guests, these koftas deliver impressive results with minimal effort.

Final Thoughts

These Lamb Koftas with Yoghurt Dressing prove that quick dinner ideas don’t have to be boring or complicated. With just 30 minutes and a handful of pantry spices, you can create a meal that’s bursting with flavor and feels special enough for any occasion.

The beauty of this recipe lies in its flexibility. Cook them on the stovetop on a busy Tuesday, fire up the grill for a weekend cookout, or use the broiler when the weather doesn’t cooperate. Serve them traditionally in flatbread, over rice, or alongside your favorite salads. No matter how you prepare them, you’ll have a delicious, satisfying meal that rivals anything from your favorite Mediterranean restaurant.

So next time you’re wondering what to make for dinner, remember these koftas. They’re proof that with the right recipe, you can transform simple ingredients into something extraordinary. Your family will be asking for these again and again!

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Lamb Koftas with Yogurt Dressing : Quick Dinner Recipe in 30 Minutes

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Succulent lamb koftas seasoned with aromatic Middle Eastern spices, grilled to perfection and served with a cool, tangy yogurt dressing. Perfect for weeknight dinners or weekend BBQs, these flavorful skewers are ready in just 30 minutes!

• Author: Alex
• Prep Time: 15
• Cook Time: 15
• Total Time: 30
• Yield: 8 koftas
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern

Ingredients

For Koftas: 1 lb (500g) lamb mince (ground lamb) 1/2 onion, grated 1/4 cup breadcrumbs (preferably panko) 2 cloves garlic, crushed 2 tbsp chopped fresh coriander For Kofta Spices: 2 tsp cumin 2 tsp coriander 2 tsp paprika 1.5 tsp ground cinnamon 3/4 tsp cayenne pepper (adjust to taste) 1 tsp cooking/kosher salt 1/2 tsp black pepper For Yoghurt Sauce: 1 cup yogurt (Greek or thick plain) 1 tbsp extra virgin olive oil 1 clove garlic, crushed 1 tsp cumin 1 tbsp lemon juice 1/4 tsp salt and pepper, each To Serve: 8 skewers 8 small flatbreads or 4 large, warmed Shredded red cabbage, carrot and mint salad OR shredded lettuce, tomato and onion slices

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Instructions

1. Combine yogurt sauce ingredients in a bowl and refrigerate for at least 20 minutes (overnight is even better) for flavors to develop. Grate the onion into a large mixing bowl using a standard box grater. Add ground lamb, breadcrumbs, crushed garlic, chopped coriander, and all the spices (cumin, coriander, paprika, cinnamon, cayenne, salt, and black pepper) to the bowl. Mix everything together thoroughly with your hands until all ingredients are evenly distributed, about 2-3 minutes. With damp hands, divide the meat mixture into 8 equal portions. Mold each portion around a skewer, forming an elongated sausage shape about 5-6 inches long. Press firmly to ensure meat adheres to the skewer. For stovetop: Heat 1/2 tbsp oil in a large skillet over medium-high heat. Cook in batches for 5 minutes total, turning to brown evenly. For BBQ: Grill on medium-high for 6 minutes, rotating to brown all over. For broiler: Cook 10 inches from heat source for 12 minutes, rotating as needed. Warm flatbreads in a dry pan, oven, or microwave. To assemble, spread yogurt sauce on flatbread, add salad, slide kofta off skewer onto bread, drizzle with more sauce, wrap, and enjoy!

Notes

If using wooden skewers, soak them in water for 30 minutes before use to prevent burning. Flatbread options: Use store-bought pita, naan, or make homemade flatbread. Salad alternatives: Traditional shredded red cabbage with carrot and mint is recommended, but lettuce, tomato, and onion also work great. Meat substitutions: Can use ground beef, chicken, or turkey instead of lamb. Spice adjustment: Reduce cayenne to 1/4 tsp or omit for less heat. Storage: Cooked koftas keep refrigerated for 3 days. Freeze uncooked shaped koftas for up to 3 months. The yogurt sauce gets better with time – make it the night before if possible!