Lamb kofta with cucumber yoghurt

Perfect for a tapas plate or light lunch, these lamb koftas go perfectly with the fresh cucumber yoghurt and warm pitta bread.

  • 30 mins preparation
  • Serves 4
  • Print


Lamb kofta
  • 1 kilogram lamb mince
  • 1 clove garlic, crushed
  • 1 medium (150g) onion, chopped finely
  • 1 long red chilli, seeded, chopped finely
  • 1/4 cup chopped fresh coriander leaves
  • 1/4 cup mint leaves, chopped finely
  • 2 tablespoon ras el hanout
  • 1 curly endive lettuce, trimmed
  • 4 wheat tortillas
Cucumber yoghurt
  • 2 lebanese cucumbers
  • 1 cup (280g) greek yoghurt
  • 1 teaspoon ground cumin
  • 2 tablespoon finely chopped mint


Lamb kofta with cucumber yoghurt
  • 1
    If using wooden skewers, soak them in water for 30 minutes.
  • 2
    Combine lamb, garlic, onion, chilli, coriander, mint, ras el hanout and salt and pepper to taste in a large bowl; mix well. Cover, refrigerate for at least 1 hour.
  • 3
    Meanwhile, to make cucumber yoghurt, cut cucumbers in half and scrape out the seeds with a teaspoon and discard; grate coarsely. Squeeze out the excess liquid using your hands. Combine the grated cucumber with yoghurt, cumin, mint and salt to taste in a medium bowl; stir well to combine.
  • 4
    Divide lamb mixture into 12 portions and shape around each skewer. Cook the skewers on a heated oiled flat plate or griddle pan over a medium heat for about 10 minutes, turning often, until browned and cooked through. Check that the barbecue is not too hot. as they may burn.
  • 5
    Serve skewers with cucumber yoghurt and lettuce on grilled wheat tortillas.


Uncooked lamb mixture suitable to freeze. Not suitable to microwave.

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