Lamb Kofta with Tzatziki

Lamb kofta with tzatziki is a classic Mediterranean dish that brings together robust spices, fresh herbs, and creamy yogurt for a flavorful meal. Kofta is a type of meatball or kebab that is popular across the Middle East, North Africa, and parts of the Mediterranean. When paired with a cooling tzatziki sauce, the result is a well-balanced dish that can be served as a main course, appetizer, or part of a larger spread. Whether you’re hosting a gathering or preparing a family dinner, this step-by-step recipe will guide you through making tender lamb kofta and a refreshing tzatziki sauce from scratch.

Ingredients

To ensure the best flavor, it’s important to use fresh, high-quality ingredients. Here is what you will need for both the lamb kofta and the tzatziki:

For the Lamb Kofta:

1.5 pounds (700g) ground lamb
1 small onion, finely grated or minced
3 garlic cloves, minced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil (for brushing)

For the Tzatziki Sauce:

1 cup Greek yogurt (full-fat or low-fat)
1/2 cucumber, peeled and grated
2 garlic cloves, finely minced
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparing the Tzatziki Sauce

Start by making the tzatziki sauce, as it benefits from some time in the refrigerator to allow the flavors to meld. Begin by preparing the cucumber. Peel it, then grate it using a box grater. Place the grated cucumber in a clean kitchen towel or a few layers of paper towels and squeeze out as much moisture as possible. Removing excess water ensures your sauce remains thick and creamy.

In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, fresh dill, salt, and pepper. Stir well until all the ingredients are evenly mixed. Taste and adjust the seasoning if needed. Once the sauce is ready, cover and refrigerate it for at least 30 minutes. This resting time enhances the overall flavor and texture.

Mixing the Kofta Mixture

Next, turn your attention to the lamb kofta. In a large mixing bowl, place the ground lamb. Add the finely grated onion, minced garlic, chopped parsley, chopped mint, and all the spices: cumin, coriander, cinnamon, smoked paprika, cayenne pepper (if using), salt, and black pepper. Using your hands or a spatula, mix the ingredients thoroughly until everything is well incorporated. Be careful not to overmix, as this can make the kofta tough.

If time allows, let the mixture sit in the refrigerator for 20 to 30 minutes. This brief chilling period helps the flavors develop and makes the mixture easier to shape.

Shaping the Kofta

Once the lamb mixture is well-combined and slightly chilled, it’s time to shape the kofta. You can form the mixture into small oval patties, meatballs, or elongated sausage shapes, depending on how you plan to cook them and your presentation preference. If you are using skewers, shape the meat around the skewer into a long, cylindrical shape, pressing firmly so it adheres well.

For best results, keep your hands slightly damp while shaping the kofta to prevent the mixture from sticking. You should end up with around 12 to 14 kofta, depending on the size.

Cooking the Kofta

There are several ways to cook lamb kofta, depending on your kitchen setup and preference. The three most common methods are grilling, pan-searing, or baking.

Grilling: Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates or brush the kofta with olive oil. Cook the kofta for 3 to 4 minutes per side, turning once, until they are fully cooked and have nice grill marks.

Pan-Searing: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the kofta in batches, being careful not to overcrowd the pan. Cook for about 4 minutes per side, or until golden brown and cooked through.

Baking: Preheat your oven to 400°F (200°C). Place the kofta on a lined baking sheet and brush lightly with olive oil. Bake for 15 to 20 minutes, flipping halfway through, until browned and cooked to your desired level of doneness.

Serving Suggestions

Lamb kofta is incredibly versatile and can be served in a variety of ways. One popular option is to serve the kofta with warm pita bread or flatbread, allowing guests to build their own wraps with tzatziki sauce, lettuce, tomatoes, red onion, and perhaps a sprinkle of crumbled feta cheese. This method works especially well for casual gatherings or family-style dinners.

Alternatively, you can serve the kofta over a bed of rice or couscous, accompanied by grilled vegetables such as zucchini, bell peppers, and eggplant. This approach creates a complete and satisfying meal that highlights the Mediterranean flavors.

For a lighter presentation, consider offering the kofta as part of a mezze platter, surrounded by small dishes of olives, hummus, tabbouleh, and marinated artichokes. The tzatziki can be served in the center for dipping, creating a visually appealing and flavorful spread.

Tips for Success

To achieve the best possible results, keep a few key tips in mind. First, using fresh herbs rather than dried ones will significantly enhance the flavor and brightness of both the kofta and the tzatziki. If fresh mint is unavailable, you can omit it or substitute with a small amount of dried mint, but fresh is highly recommended.

Second, make sure to remove as much liquid as possible from the grated cucumber before adding it to the tzatziki. Excess moisture can lead to a watery sauce, which may detract from the creamy texture that makes tzatziki so enjoyable.

Third, don’t skip the resting time for the kofta mixture and the tzatziki. These short periods allow the ingredients to meld, resulting in a more cohesive and flavorful final dish.

Finally, when cooking the kofta, be cautious not to overcook them. Lamb is a flavorful meat that can become dry if left on the heat too long. Cook just until the internal temperature reaches 160°F (71°C), or until the outside is nicely browned and the center cooked through.

Variations and Additions

While the basic lamb kofta and tzatziki recipe is delicious as is, there are several ways to adapt the dish to suit your preferences or dietary needs. For example, if you prefer a leaner option, you can substitute ground beef or a combination of lamb and beef. Some even use ground turkey or chicken, though these may require additional fat or seasoning to achieve a similar richness.

If you enjoy a bit of heat, try adding more cayenne pepper or a pinch of crushed red pepper flakes to the meat mixture. For a more aromatic profile, consider including a small amount of ground allspice or nutmeg, both of which complement the lamb beautifully.

You can also experiment with the tzatziki by adding a touch of grated lemon zest or a pinch of sumac for a tangy twist. If dill is not to your taste, fresh mint can be used instead to maintain the cooling effect of the sauce.

Make-Ahead and Storage

Both the lamb kofta and the tzatziki are excellent candidates for meal prep. The kofta mixture can be made a day in advance and stored in the refrigerator until ready to cook. Likewise, shaped kofta can be frozen for longer storage. Simply place them on a baking sheet in a single layer, freeze until solid, and then transfer to a freezer-safe bag or container. When ready to cook, thaw in the refrigerator overnight and follow your preferred cooking method.

The tzatziki sauce can also be made ahead of time and stored in an airtight container in the refrigerator for up to three days. In fact, it often tastes better the next day after the flavors have had more time to blend.

Pairing Suggestions

To complete your Mediterranean meal, consider pairing lamb kofta with a bright, herbaceous side salad such as Greek salad with tomatoes, cucumbers, olives, and feta cheese. A lemony quinoa or bulgur salad with fresh herbs and chopped vegetables also makes an excellent accompaniment.

For beverages, a crisp white wine such as Sauvignon Blanc or a dry rosé pairs nicely with the richness of the lamb and the tangy tzatziki. Non-alcoholic options like sparkling water with a splash of lemon or a mint-infused iced tea also complement the dish well.

Final Thoughts

Preparing lamb kofta with tzatziki at home is a rewarding culinary experience that brings the vibrant flavors of the Mediterranean to your table. With just a few fresh ingredients and straightforward techniques, you can create a dish that is both satisfying and versatile. Whether served as part of a casual dinner or a festive gathering, this recipe offers a delicious way to explore traditional flavors while allowing room for creativity and personal touches. Enjoy crafting this flavorful meal and savor the rich blend of herbs, spices, and textures that make it a favorite in Mediterranean cuisine.

Lamb Kofta with Tzatziki