Spiced lamb kofta

    45 mins

    A refreshing yoghurt dip makes a perfect partner for these chunky meatballs made from minced lamb and aromatic spices.

    5 people made this

    Serves: 4 

    • 500g lean minced lamb
    • 1 onion, finely chopped
    • 1 egg
    • ¼ teaspoon ground cumin
    • ¼ teaspoon ground cinnamon
    • salt and freshly ground black pepper
    • 3 teaspoons olive oil
    • 150g Greek-style yoghurt
    • 3 teaspoons olive oil
    • ½ long cucumber, coarsely grated
    • 1 garlic clove, crushed
    • salt and freshly ground black pepper

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Soak eight wooden skewers in cold water for at least 30 minutes. Alternatively, use metal skewers.
    2. Mix together the lamb, onion, egg and spices in a bowl. Add salt and pepper, then bind the mixture together either in a food processor or by kneading with your hands.
    3. Divide the mixture into sixteen equal portions, then roll into balls. Thread two meatballs onto each of the skewers, leaving a space of about 2 cm between them. Lightly brush with the oil. Preheat a grill to a moderate heat.
    4. To make the dip, blend the yoghurt with the oil, then stir in the cucumber, garlic and salt and pepper to season. Mix well and chill until ready to serve.
    5. Put the skewers under the grill, about 12 cm from the heat (if your grill is not 12 cm high, watch the skewers carefully when cooking to avoid burning). Or cook on the barbecue. Cook for about 15 minutes, turning regularly, until golden. Serve with the yoghurt dip.

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    Reviews and ratings
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    Reviews in English (5)


    So simple. I actually made them as rissoles and baked them in the oven at a medium temperature because I was roasting beetroot to go with them. Then served the yoghurt mix on the side  -  16 Oct 2012  (Review from Allrecipes AU | NZ)


    Something else. I added garlic to the mince  -  28 Nov 2010  (Review from Allrecipes AU | NZ)


    Used different ingredients. To the mince mixture I add about 1/2 cup of fresh bread crumbs and 1/2 cup chopped continental parsley plus a tablespoon of tomato paste which adds a nice authentic flavour. In the yoghurt dip I used a lebanese cucumber as it is slightly sweeter and the seeds are smaller. I also added a few finely shredded mint leaves.  -  09 May 2011  (Review from Allrecipes AU | NZ)