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Flavorful Lamb Kofta Kebabs Recipe with Creamy Garlic Yogurt Sauce

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Juicy, richly spiced lamb kofta kebabs paired with a tangy, creamy garlic yogurt sauce that balances the meat’s intensity. A quick and easy recipe perfect for weeknights or dinner parties.

Ingredients

Scale
  • 1 pound (450 g) ground lamb
  • 1 small onion, finely grated or minced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh mint, chopped (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup (240 ml) plain Greek yogurt
  • 2 garlic cloves, minced or pressed
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt, to taste
  • Optional: a pinch of ground cumin or sumac

Instructions

  1. Prepare the Lamb Mixture (10 minutes): In a medium bowl, combine the ground lamb, grated onion, minced garlic, parsley, mint, cumin, coriander, smoked paprika, cinnamon, salt, and pepper. Drizzle in the olive oil and mix gently but thoroughly until evenly incorporated. Avoid overmixing.
  2. Shape the Kofta Kebabs (10 minutes): Divide the meat mixture into 8 equal portions. With damp hands, mold each portion around a skewer in a long, slightly flattened sausage shape about 4 inches long. Press firmly but not too tight.
  3. Make the Garlic Yogurt Sauce (5 minutes): In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, and a pinch of salt. Adjust seasoning and optionally add cumin or sumac.
  4. Preheat the Grill or Pan (5 minutes): Heat grill or grill pan over medium-high heat until hot. Lightly oil the grates or pan to prevent sticking.
  5. Cook the Kebabs (8-10 minutes): Place skewers on grill or pan. Cook about 4-5 minutes per side, turning carefully to get an even char and cook through. Avoid pressing down on the meat.
  6. Rest and Serve (2 minutes): Remove kebabs from heat and let rest for a couple of minutes before serving.

Notes

Use ground lamb with 15-20% fat for best results. Avoid overmixing the meat to keep koftas tender. If mixture is too soft, chill for 15 minutes before shaping. Rest kebabs after cooking to retain juices. Grill pan can be used indoors if outdoor grill is unavailable.

Nutrition

Keywords: lamb kofta, kebabs, garlic yogurt sauce, Middle Eastern, grilled lamb, easy dinner, weeknight meal, creamy sauce

Find it online: https://blairrecipes.com/flavorful-lamb-kofta-kebabs-recipe-with-creamy-garlic-yogurt-sauce-easy/