Lamb Koftas with Yoghurt Dressing Recipe

If you’re craving a dish that’s packed with flavor, bursting with spices, and just downright comforting, you’ve got to try this Lamb Koftas with Yoghurt Dressing Recipe. I absolutely love how the tender spiced lamb combines with the cool, tangy yoghurt dressing—it’s like a little Middle Eastern party happening right in your mouth! Whether you’re cooking for a casual weeknight or a fun gathering, this recipe is easy, quick, and guaranteed to get everyone asking for seconds.

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Ingredients You’ll Need

The secret to mouthwatering lamb koftas is in the spices and fresh ingredients that balance the rich meatiness. I always recommend using fresh coriander and good-quality thick yoghurt for that creamy, cooling dressing—it really makes the dish pop! Here’s what I usually grab at the store before getting started:

• Lamb mince: Opt for good quality ground lamb with some fat content—it keeps the koftas juicy and tender.
• Onion: Grated onion blends effortlessly into the mixture adding moisture and subtle sweetness.
• Breadcrumbs: I prefer panko here for a light texture that holds the koftas together without weighing them down.
• Garlic: Freshly crushed garlic amps up the savory profile—never use pre-minced for that authentic flavor.
• Fresh coriander: Adds a bright herbal note; you’ll notice the fresh kind makes a big difference over dried.
• Spices (cumin, coriander, paprika, cinnamon, cayenne): These mix to create the signature kofta aroma, so don’t skip or skimp here!
• Salt and black pepper: Because seasoning is everything (trust me, it’s easy to under-season lamb).
• Thick plain yoghurt: Greek yoghurt works best for the dressing—it thickens up beautifully and balances the spices.
• Extra virgin olive oil and lemon juice: For dressing acidity and richness, they brighten the yoghurt sauce perfectly.
• Flatbreads: I like small ones so each bite is a perfect little wrap of flavor.
• Salad ingredients: Shredded red cabbage, carrot, and mint salad or simple lettuce, tomato, and onion slices add crunch and freshness.
• Skewers: Essential for shaping and grilling your koftas — metal or soaked wooden skewers both work well.

Variations

I love making this Lamb Koftas with Yoghurt Dressing Recipe my own depending on the occasion. Sometimes I tweak the spice levels, other times I swap out fresh coriander for parsley—both are equally delicious! Don’t be afraid to get creative and adjust it to what your family loves.

• Mild Version: If you’re sensitive to heat or cooking for kids, reduce or leave out the cayenne pepper—I’ve done this many times and the koftas still have that amazing depth of flavor without the spicy kick.
• Herb Swap: Substitute fresh coriander with fresh mint or parsley for a different, yet fresh and vibrant taste.
• Make it a Mix: Try blending lamb with beef or lamb with pork mince for a juicier texture—I’ve found this especially handy when feeding a crowd.
• Cooking Method: Traditionally, these are grilled over charcoal, but cooking them on the stove or oven works wonders when you don’t have a BBQ.

How to Make Lamb Koftas with Yoghurt Dressing Recipe

Step 1: Prep Your Yoghurt Dressing

Start by mixing the yoghurt with crushed garlic, cumin, lemon juice, olive oil, and a pinch of salt and pepper. I always recommend letting this chill in the fridge for at least 20 minutes to let those flavors meld beautifully—overnight is even better if you have the time! Trust me, it makes the dressing extra creamy and flavorful, which balances the spices in the koftas perfectly.

Step 2: Mix and Shape Your Kofta Meat

Grate the onion directly into a large bowl using a standard box grater—that way, the juicy onion gets well incorporated into the lamb without large chunks. Add in the lamb mince, breadcrumbs, crushed garlic, fresh coriander, and all the spices along with salt and pepper. Use your hands to mix everything well—you want everything combined but don’t overwork the meat or your koftas will get tough.

Next, wet your hands slightly and divide the mixture into 8 equal portions. Shape each piece around a skewer, smoothing them out if you prefer a neater look, or keeping them a bit nubbly if you love that extra browned crust. I often do a mix, it’s fun and tasty!

Step 3: Cook Your Koftas to Perfection

These koftas cook quickly—about 3-4 minutes per side over medium-high heat on the stove or on the grill. Keep an eye on them so they don’t dry out; you want a lovely browned exterior while staying juicy inside. The smell of those Middle Eastern spices cooking is honestly intoxicating and might make you hungry before dinner’s even ready!

Step 4: Serve It Up with Fresh Sides

Warm your flatbreads while the koftas cook so they’re soft and pliable for wrapping. I serve with either a crisp shredded red cabbage, carrot, and mint salad or a simple lettuce, tomato, and onion combo for freshness—either works beautifully. Don’t forget a good dollop of the yoghurt dressing on the side or drizzled on top. Yum!

How to Serve Lamb Koftas with Yoghurt Dressing Recipe

Garnishes

I always top my lamb koftas with extra chopped fresh coriander and a sprinkle of sumac if I have it—it adds a beautiful citrusy tang and a pop of color. A few thin slices of red onion or toasted pine nuts on top also take the dish to delicious new heights.

Side Dishes

My go-to sides are simple yet flavorful: a crunchy red cabbage and carrot salad with mint balances the richness perfectly. You can also serve with warm flatbreads, pickled vegetables, or even a hummus dip alongside for a full, festive spread.

Creative Ways to Present

For special occasions, I like to lay the koftas over a bed of couscous or fluffy rice, drizzle them with yoghurt dressing, and surround with bright salad and olives. Turning it into a DIY flatbread station is always a hit too—everyone gets to build their own wraps just how they like!

Make Ahead and Storage

Storing Leftovers

You can store leftover koftas in an airtight container in the fridge for up to 3 days. I usually separate the yoghurt dressing in its own container to keep it fresh and prevent things from getting soggy.

Freezing

If you want to make a big batch ahead, these koftas freeze really well uncooked. Shape them on skewers, lay flat in a freezer-safe container, and freeze for up to 3 months. When ready, just pop them straight from the freezer to the grill or oven, adding a couple extra minutes to the cook time.

Reheating

For leftovers, I gently reheat the koftas on the stovetop or in the oven at low heat to maintain juiciness, rather than microwaving which can dry them out. Warm your yoghurt dressing separately and serve fresh for the best taste.

FAQs

Final Thoughts

This Lamb Koftas with Yoghurt Dressing Recipe is one of those dishes I keep coming back to because it’s simple, packed with incredible flavors, and just so satisfying. When I first tried these koftas, I was hooked by that amazing aroma and how the cool yoghurt balanced the spices—it’s a flavor combo that just works every time. I can’t wait for you to try making it yourself and share it with your family or friends. Seriously, once you have this on your rotation, it’s definitely going to be a favorite you make over and over. Happy cooking!

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