Lamb kofta with herbed tzatziki

Recipe from: 04 February 2011

Ingredients 12
Servings 4
Time 5 mins


  • 1
    large onion, finely chopped
  • 2
    garlic cloves, crushed
  • 1
    lamb mince
  • 2
    each freshly chopped mint and parsley
  • 1
    freshly chopped oregano (or 2 tsp dried)
  • 2
    ground coriander
  • 1
    ground cumin
  • 1/2
    each nutmeg, cinnamon and cloves
  • salt & pepper to taste
  • 1
  • pita breads, toasted, to serve
  • chunky tzatziki to serve


25 mins
Pre-heat the oven to 200°c.

Fry the onion and garlic in a bit of olive oil until soft and translucent (about 5-7 minutes).

Combine the lamb mince with all the herbs and spices in a large bowl and add the cooked onion and garlic. Add the egg and mix well. At this point you can cover the bowl and refrigerate or form the Kofta’s immediately.

Form the lamb mixture into kofta’s (oval shaped meatballs) and place on a sheet of wax paper.
Heat a few tablespoons of oil in a large frying pan and brown the kofta’s for 2 minutes per side.

I like to serve my Kofta’s on kebab sticks so at this point I skewer them onto bamboo skewers and then place them on the baking tray. Place on a baking tray and place in the oven for 10-15 minutes until they are cooked.

Serve the kofta’s with toasted pita breads and the chunky tzatziki.

Reprinted with permission of Simply Delicious.


Read more on: greek  |  mince  |  lamb  |  recipes

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