Lamb Koftas with Tzatziki


Lamb Koftas with Tzatziki


For the Koftas

500g (1lb 2oz) minced lean lamb
1 small onion, finely grated
1 fresh red chilli, deseeded and finely chopped
1 cup fresh root ginger, peeled and grated
2 cups of mint leaves, chopped
2 cups of coriander leaves, chopped
½ Tbsp. ground cumin
½ Tbsp. ground coriander
2 garlic cloves, minced
4 Tsp. melted clarified butter
Juice from ½ a lemon
Salt and pepper to taste

 For the Tzatziki

350g/12oz Greek yoghurt
1 cucumber
2 Tbsp. lemon juice
2 cloves of garlic, grated finely
dash of extra virgin olive oil


Begin by preparing the Tzatziki. Peel and de-seed the cucumber then grate. Place the grated cucumber in a clean muslin cloth or a tea towel and wrap tightly in order to squeeze out all the excess liquid.

In a bowl combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and place in the fridge to keep cool.

Mix together the minced lamb, onion, chilli, ginger, herbs, ground spices, garlic and a large pinch of salt in a bowl. Divide the mixture into eight portions and roll each one into a long sausage shape.

Thread each kofta on to a bamboo skewer. Cover and keep in the fridge until you’re ready to cook them.

When you’re ready to cook the koftas, lightly brush each kofta with the clarified butter and place them on a hot barbecue. Cook them for three to four minutes on each side until cooked through. Place the cooked koftas on a cooling rack or plate to rest for 10 minutes.

Squeeze lemon juice over the koftas and serve on top flat breads with the tzatziki dip.

Products Used

MasterClass Stainless Steel Four Sided Box Grater With Collecting Box
Home Made Traditional Stoneware 21cm Mixing Bowl
MasterClass Measuring Cup Set
MasterClass Copper Finish Measuring Spoon Set
KitchenCraft 30cm Bamboo Skewers
KitchenCraft Silicone Pastry / Basting Brush