Grilled Lamb Kofta with Tzatziki
These lamb kofta are everything you want from a grilled kebab — deeply spiced, charred on the outside, and juicy enough to make you close your eyes with the first bite. Ground lamb gets mixed with warm cumin, coriander, cinnamon, and fresh parsley, then shaped onto skewers and grilled over high heat until the edges caramelize and the fat renders into smoky, crispy bits.
The cool, garlicky tzatziki is the essential counterpoint. Thick Greek yogurt meets grated cucumber, a generous clove of raw garlic, fresh lemon juice, and a drizzle of olive oil — it's creamy, tangy, and refreshing enough to balance all that rich, spiced lamb beautifully.
Serve the kofta tucked into warm pita bread with the tzatziki, pickled red onions, and a handful of fresh herbs, or plate them over a bed of tabbouleh with hummus on the side. Either way, this is Mediterranean summer eating at its finest.
Ingredients
- ● 1.5 lbs ground lamb
- ● 1/2 small yellow onion
- ● 1/4 cup fresh flat-leaf parsley
- ● 3 cloves garlic
- ● 1.5 tsp ground cumin
- ● 1 tsp ground coriander
- ● 1/2 tsp ground cinnamon
- ● 1 cup Greek yogurt
- ● 1/2 piece English cucumber
- ● 1 tbsp lemon juice
- ● 2 tbsp extra virgin olive oil
- ● 4 pieces pita bread
- ● 1.5 tsp kosher salt
- ● 1/2 tsp black pepper
Instructions
- 1Make the tzatziki: combine the Greek yogurt, grated and squeezed cucumber, 1 minced garlic clove, lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon salt. Stir well and refrigerate until serving.
- 2In a large bowl, combine the ground lamb, grated onion, parsley, remaining 2 garlic cloves, cumin, coriander, cinnamon, 1 teaspoon salt, and pepper. Mix with your hands until just combined — don't overwork it.
- 3Divide the mixture into 8 equal portions. Shape each around a flat metal skewer, forming elongated oval shapes about 4 inches long and 1 inch thick. If not using skewers, shape into small oval patties.
- 4Preheat your grill or grill pan to high heat. Brush the grates with the remaining tablespoon of olive oil.
- 5Grill the kofta for 3-4 minutes per side, turning once, until nicely charred on the outside and cooked through but still juicy inside. Internal temperature should reach 160°F.
- 6Warm the pita bread on the grill for 30 seconds per side. Serve the kofta with warm pita, tzatziki, and your choice of pickled onions, tomatoes, or fresh herbs.
Nutrition Facts
| Calories | 450 |
|---|---|
| Protein | 32g |
| Carbohydrates | 22g |
| Fat | 26g |
