Charred Lamb Koftas with Lemon-Mint Yoghurt

⏱ 40 min · Serves 4

Juicy, spice-flecked lamb koftas with a smoky char, cooled by a bright lemon and mint yoghurt. They cook in minutes under a hot grill or on a griddle pan, so this is weeknight food that tastes like a weekend feast.

Per serving: 650 kcal · 37.0g protein · 45.0g carbs · 36.0g fat

Ingredients

• 500g lamb mince (about 20% fat)
• 1 small onion, grated and squeezed dry
• 3 garlic cloves, finely grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 3 tbsp finely chopped flat-leaf parsley
• 2 tbsp finely chopped fresh mint
• 1 tsp fine salt
• 1/2 tsp black pepper
• 2 tbsp fine breadcrumbs
• 1 tbsp olive oil, for brushing
• 250g thick Greek yoghurt
• Zest and juice of 1/2 lemon
• 1 tbsp chopped fresh mint (for the yoghurt)
• 1 small garlic clove, crushed
• Salt, to taste
• 4 flatbreads or pittas, to serve
• 1 red onion, thinly sliced, to serve
• 1 tomato, sliced, to serve
• Pinch of sumac (optional)

Method

1. If using wooden skewers, soak 8 of them in water for 20 minutes.
2. Put the lamb mince in a large bowl with the grated onion, garlic, cumin, coriander, paprika, cinnamon, cayenne, parsley, mint, salt, pepper and breadcrumbs.
3. Mix and knead with your hands for 2-3 minutes until the mixture feels slightly sticky and springy - this helps the koftas hold together.
4. Divide into 8 pieces. Mould each around a skewer into a sausage about 12cm long, pressing firmly. Chill for 15 minutes to firm up.
5. Meanwhile, stir the yoghurt with the lemon zest and juice, mint, crushed garlic and a pinch of salt. Chill until needed.
6. Heat a griddle pan or grill to high. Brush the koftas with olive oil.
7. Cook for 4-5 minutes per side, turning once, until deeply charred outside and just cooked through (an internal temp of 70C).
8. Rest for 2 minutes. Warm the flatbreads, then serve the koftas with the yoghurt, sliced red onion, tomato and a sprinkle of sumac.