Spicy Lamb Kofta with Yogurt Sauce – Mediterranean Recipes for Dinner
Alright, picture this: the smoky aroma of spices wafting through the kitchen, little charred lamb koftas sizzling on the grill, and a cool, creamy yogurt sauce ready to soothe the heat. I can barely wait to dig in every time I make this! This recipe is one of those Mediterranean gems that’s **bursting with bold flavors** but surprisingly simple. If you’ve ever thought lamb was tricky, I’m here to prove it’s actually pretty easy—and incredibly rewarding! Plus, with a yogurt sauce that balances the spices perfectly, these koftas make for a crowd-pleasing, dinner-table hero. Let’s jump into one of my favorite go-to recipes when I want something satisfying and a little adventurous.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
Ingredients
For the Main Dish:
- 1 lb ground lamb
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper (adjust for spice level)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for cooking)
For the Sauce / Garnish:
- 1 cup plain Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp fresh mint or dill, chopped
- Salt to taste
- Drizzle of olive oil (optional)
How I Make It
Step 1:
Start by mixing your ground lamb in a large bowl with the finely grated onion, minced garlic, and all the spices: cumin, smoked paprika, cinnamon, cayenne, salt, and pepper. Don’t be shy about mixing well—you want every bite packed with flavor.
Step 2:
Next, fold in the chopped parsley and gently shape the mixture into small, evenly sized koftas—about 2 inches long and 1 inch thick works perfectly for grilling or pan-searing.
Step 3:
Heat the olive oil in a skillet over medium-high heat or preheat your grill. Cook the koftas for about 4-5 minutes per side, until they’re nicely browned on the outside and cooked through inside. The lamb should reach an internal temperature of 160°F for safety.
Step 4:
While your koftas cook, mix the Greek yogurt with lemon juice, chopped mint or dill, and a pinch of salt. Taste and add more lemon or herbs if you prefer it tangier or fresher.
Step 5:
Once the koftas are done, place them on a serving platter with a drizzle of olive oil over the yogurt sauce, or serve it on the side for dipping.
Variations & Tips
- Swap lamb for ground beef or turkey for a milder flavor.
- Add finely chopped green chilies if you want to turn up the heat.
- For an even smokier taste, grill the koftas rather than pan-frying.
- Mix in a tablespoon of breadcrumbs if you want a firmer kofta texture.
- Serve wrapped in warm pita bread with fresh cucumbers and tomatoes.
- Use cilantro instead of parsley for a slightly different herb note.
How I Like to Serve It
I often pile these flavorful koftas onto a big platter with warm pita bread, fresh salad, and that cool yogurt sauce on the side—it’s perfect for sharing at casual dinners or weekend gatherings. These also shine in a Mediterranean-style bowl, paired with rice, roasted veggies, and a sprinkle of pistachios.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet or oven to keep the koftas juicy and avoid drying out.
Closing: This recipe always hits the spot because it combines bold spices, juicy lamb, and a refreshing sauce that just works every single time.