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Lamb-Kofta with Tzatziki

Lamb-Kofta with Tzatziki

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Succulent and juicy halal ground lamb seasoned with aromatic spices, shaped into koftas and pan-seared to perfection. Served alongside a cool, creamy homemade Tzatziki sauce for a wholesome and flavorful Middle Eastern inspired dinner.

Ingredients

Scale

1 lb halal ground lamb
0.5 small onion, grated
2 cloves garlic, minced
0.25 cup fresh parsley, chopped
1 tsp ground cumi
0.5 tsp ground coriander
0.25 tsp cayenne pepper
0.5 tsp salt
0.25 tsp black pepper
1 tbsp olive oil
1 cup plain full-fat yogurt
0.5 cucumber, grated and squeezed dry
1 clove garlic, minced
1 tbsp fresh lemon juice
1 tbsp fresh dill, chopped
1 tbsp extra virgin olive oil
1 pinch salt and pepper

Instructions

  1. In a medium bowl, combine the yogurt, grated cucumber (squeezed dry), minced garlic, fresh lemon juice, olive oil, dill (if using), salt, and pepper. Mix well
  2. Cover and refrigerate the Tzatziki for at least 30 minutes to allow flavors to meld
  3. In a large bowl, combine the halal ground lamb, grated onion, minced garlic, chopped parsley, cumin, coriander, cayenne pepper, salt, and black pepper
  4. Using your hands, gently but thoroughly mix the meat mixture until just combined, being careful not to overmix
  5. Divide the mixture into 10-12 equal portions and shape each into small torpedoes or flat patties, about 2-3 inches long
  6. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat
  7. Add the Kofta in a single layer (work in batches if necessary) and cook for 3-4 minutes per side until deeply browned and the internal temperature reaches 160°F (71°C)
  8. Arrange the cooked Lamb Kofta on a serving platter and serve immediately with the chilled Tzatziki

Notes

Ensure all ingredients are halal certified.

Avoid overmixing the meat to keep the koftas tender and juicy.

Squeezing the cucumber completely dry is vital to prevent a watery sauce.

Leftover koftas can be stored for 3-4 days; Tzatziki is best within 2-3 days.

Serve with warm pita bread, couscous, or a fresh green salad.

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