A dish with pita, tzatziki and lamb meatballs.
Photography, Emanuela Cino

Lamb Kofta With Tzatziki

This Middle Eastern lamb dish is loaded with flavour, thanks to a finely tuned blend of seasoning.

Kofta are at their most satisfying when served with a large dollop of tzatziki and pita bread, but you can also serve the meatballs hors-d’oeuvre-style with the tzatziki on the side.

A dish with pita, tzatziki and lamb meatballs.

Lamb Kofta With Tzatziki

Savoury Middle Eastern lamb meatballs served with pita bread and homemade tzatziki.
Course Main Course
Cuisine Middle Eastern
Servings 6

Ingredients
  

Tzatziki

  • 1 small English cucumber peeled and halved lengthwise
  • ¼ cup Greek yogourt
  • 3 sprigs mint chopped
  • 3 tbsp olive oil
  • 1 clove garlic finely chopped
  • ½ lemon juiced
  • pinch salt

Kofta

  • ½ onion finely chopped
  • ½ bunch mint
  • ½ bunch cilantro
  • 500 g ground lamb
  • 1 clove garlic minced
  • 1 egg yolk
  • 1 tsp + pinch ground cumin
  • 1 tbsp paprika
  • pinch salt
  • pinch freshly ground black pepper
  • 3 tbsp olive oil
  • 6 pieces pita bread warmed

Instructions
 

Tzatziki

  • Grate half of cucumber using large holes of a box grater. Using a vegetable peeler, thinly slice remaining cucumber half into ribbons. Transfer all cucumber into a colander and sprinkle with pinch salt. Let sit for 10 minutes. Squeeze cucumber and transfer to bowl.
  • Stir in yogourt, mint, olive oil, garlic and lemon juice. Season with salt.

Kofta

  • In large bowl, mix together onion, mint, cilantro, lamb, garlic, egg yolk, cumin, paprika, salt and pepper for seasoning.
  • Using hands, divide lamb mixture into 28 equal portions and roll into balls.
  • Heat half of the olive oil in a large skillet over medium-high heat; in batches, cook kofta balls, turning until browned all over and no longer pink inside. Repeat with the remaining oil and kofta balls.
  • To serve, spread pita with tzatziki topped with kofta. Garnish with mint and cilantro leaves.
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