Lamb Kofta with Yogurt Sauce

Francine Lizotte


These tasty little Middle East Lamb Kofta meatballs are certainly a delicious change. With fresh ingredients such as mint and parsley, this is a great recipe to enjoy all year round!


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12-14 koftas
10 Min
6 Min
Stove Top


  • 1 lb
    ground lamb
  • 1/2 c
    white onions, finely chopped
  • 2 large
    cloves garlic, pressed
  • 1 Tbsp
    fresh mint, chopped
  • 1 Tbsp
    fresh parsley, chopped
  • 2 tsp
    ground cumin
  • 1 tsp
    mild paprika
  • 1/4 tsp
    cayenne pepper, or to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • ·
    ground himalayan sea salt, to taste
  • ·
    olive oil, for brushing meat plus coating baking sheet and griddle

  • 1/2 c
    plain yogurt
  • 1 Tbsp
  • 1/2 Tbsp
    freshly squeezed lemon juice
  • 1 tsp
    mint leaves, finely chopped
  • ·
    freshly ground black pepper, to taste
  • 1/2 tsp
    ground cumin

How to Make Lamb Kofta with Yogurt Sauce


  1. In a bowl, combine all the ingredients. Roll lamb mixture to the size of a golf ball then flatten them down to about ½-inch thick. Place patties on a baking sheet greased with oil. Brush oil on patties, loosely cover and refrigerate for 30 minutes.
  2. Heat a griddle pan on medium-high heat and when hot, cook koftas for 3 minutes per side
  3. This can be served with flatbread and yogurt sauce or on sliders with yogurt sauce and muhammara
  4. To make yogurt sauce... In a small bowl, combine all the ingredients, stir, taste & adjust. Cover and refrigerate until ready to serve, about 30 minutes.
  5. To view this recipe on YouTube, click on this link >>>>

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