# What You’ll Need:
→ Lamb Kofta
01 - 1.1 lb ground lamb
02 - 1 small onion, finely grated
03 - 2 garlic cloves, minced
04 - 1 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh mint, finely chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp red pepper flakes (optional)
11 - 1 tsp fine salt
12 - 1/2 tsp freshly ground black pepper
13 - 1 tbsp olive oil
→ Tzatziki
14 - 3/4 cup plus 1 tbsp Greek yogurt
15 - 1/2 medium cucumber, finely grated, excess liquid squeezed out
16 - 1 garlic clove, minced
17 - 1 tbsp fresh dill, finely chopped
18 - 1 tbsp fresh mint, finely chopped
19 - 1 tbsp fresh lemon juice
20 - 1 tbsp olive oil
21 - Salt and freshly ground black pepper, to taste
→ To Serve
22 - Lemon wedges
23 - Fresh parsley or mint leaves
24 - Flatbreads (optional)
# Directions:
01 - In a large mixing bowl, add ground lamb, grated onion, minced garlic, chopped parsley and mint, cumin, coriander, cinnamon, smoked paprika, red pepper flakes if using, salt, black pepper and 1 tablespoon olive oil. Mix thoroughly with clean hands or a spatula until evenly distributed and tacky.
02 - Divide the mixture into 8 equal portions. With damp hands, press each portion onto a metal or soaked wooden skewer, shaping into a long oval sausage approximately 4–5 inches long and compacting firmly so it adheres to the skewer.
03 - Preheat a grill or heavy grill pan to medium-high heat and brush the grates or pan with a little oil to prevent sticking.
04 - Place skewers on the preheated grill and cook for 10–12 minutes, turning every 2–3 minutes so they brown evenly on all sides and reach an internal temperature of 70°C (160°F) or are fully cooked through.
05 - While the skewers cook, combine Greek yogurt, grated cucumber (squeezed dry), minced garlic, chopped dill and mint, lemon juice, olive oil, and salt and pepper in a bowl. Stir until smooth, taste and adjust seasoning, then refrigerate until ready to serve.
06 - Remove kofta from the grill and let rest 2–3 minutes. Serve hot with tzatziki, lemon wedges and fresh herbs; optionally accompany with flatbreads.
