Lamb Koftas and Tzatziki Yogurt Dip
Lamb Koftas and Tzatziki yogurt dip is a fresh and tasty summer meal that’s packed full of flavour.
This recipe is far healthier and cheaper than anything you might get from a takeaway and can be ready to serve in under 30 minutes.
Serve alongside my Greek Salad recipe for the perfect summer meal. Flatbreads, potatoes, rice or quinoa also go really well with lamb koftas.
Why You’ll Love This Recipe
- Fresh and tasty summer meal
- Great to take along to a barbecue
- Ready in under 30 minutes
Ingredients
Koftas:
- 500g lamb mince (1 lb ground lamb)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic salt (or garlic powder)
- 1 teaspoon onion salt (or onion powder)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Tzatziki Yogurt Dip:
- 8 tablespoons (250g / 8.8oz) Greek yogurt
- Half of a Cucumber (approximately 100g / 3.5oz)
- Handful of fresh Mint leaves
- 1/4 teaspoon Garlic salt
- Salt and pepper to taste
Ingredient Notes
Koftas –
Koftas are spiced oval shaped meatballs. They can also be served on kebab skewers.
Lamb mince, otherwise known as ground lamb, can be slightly more expensive than beef or chicken. If you wanted to substitute the lamb for beef or chicken mince instead then this recipe would still work really well with either of those meats.
Once cooked, the lamb koftas can be eaten hot or cold.
I have kept this recipe as easy as possible by using dried herbs and spices for the koftas. But you can use freshly grated onion and garlic, if you prefer.
Whilst you can cook lamb koftas in a frying pan or on a barbeque, I find the most hands off and easiest way to make them is in the oven.
Using a frying pan or barbeque to reheat the koftas is however a good shout.
Tzatziki –
Tzatziki is a cool and fresh tasting yogurt sauce that originates from Greece. Fresh dill is sometimes used instead of mint and traditional recipes also include olive oil and lemon juice.
I have tried to make this recipe as quick, easy and tasty as possible. So I’ve scaled back slightly on the ingredients and skipped out grating the cucumber and straining out the excess water.
Just be sure to chop up your cucumber pieces nice and small and it will taste great. Add in a squeeze of lemon juice if you have one on hand, or just leave it out like I do.
Greek yogurt is traditionally used to make Tzatziki, but you can use natural yogurt instead. It just won’t be quite so thick and creamy.
How to Make Lamb Koftas and Tzatziki Yogurt Dip
Step 1
Add all of the spices for the lamb koftas into a bowl and mix together well.
Step 2
Place your lamb mince (ground lamb) into a large baking dish.
Add the spice mix to the lamb and use your hands to combine it all well.
Step 3
Divide the lamb into balls or oval shape portions. 500 grams (1 pound) of lamb mince can be divided into roughly 12 koftas.
Step 4
Drizzle the lamb koftas with olive oil and place in a preheated oven for 20 minutes at 180°C / 350°F. Turn halfway through to ensure they are cooked evenly.
Whilst your lamb koftas are cooking, make your tzatziki yogurt dip.
Step 5
Chop up a few fresh mint leaves into small pieces.
Step 6
Remove the skin from the cucumber and chop into small pieces.
Step 7
Add the yogurt, garlic salt, salt and pepper to a bowl and mix in the fresh mint and cucumber.
Garlic salt can quickly become quite overpowering, so add a bit at a time and then taste it to see if you want to add the full 1/4 teaspoon amount suggested above.
Allow the Tzatiki to sit whilst the lamb koftas finish cooking.
Step 8
After 20 minutes in the oven the lamb koftas should be ready to serve. The meat should be just starting to turn brown at the edges.
Try not to overcook the lamb, to avoid it drying out. It’s a good idea to cut one of the koftas in half, to check they are cooked through.
Step 9
Serve the cooked Lamb Koftas with the Tzatziki and a Greek Salad for a fresh and tasty summer meal.
Leftovers can be stored in the fridge in an airtight container for up to 2 days.
Similar Recipes
Lamb Koftas and Tzatziki Yogurt Dip
Equipment
- Small mixing bowl
- Teaspoon
Ingredients
- Koftas:
- 500 grams lamb mince 1 lb ground lamb
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic salt or garlic powder
- 1 teaspoon onion salt or onion powder
- 2 tablespoons extra virgin olive oil
- salt & pepper
- Tzatziki Yogurt Dip:
- 8 tablespoons Greek yogurt 250g / 8.8oz
- 100 grams cucumber half a cucumber / approx. 3.5oz
- 1 handful fresh mint leaves
- ¼ teaspoon garlic salt
- salt & pepper to taste
Instructions
- Add all of the spices for the lamb koftas into a bowl and mix together well.
- Place your lamb mince (ground lamb) into a large baking dish.Add the spice mix to the lamb and use your hands to combine it all well.
- Divide the lamb into balls or oval shape portions. 500 grams (1 pound) of lamb mince can be divided into roughly 12 koftas.
- Drizzle the lamb koftas with olive oil and place in a preheated oven for 20 minutes at 180°C / 350°F. Turn halfway through to ensure they are cooked evenly.Whilst your lamb koftas are cooking, make your tzatziki yogurt dip.
- Chop up a few fresh mint leaves into small pieces.
- Remove the skin from the cucumber and chop into small pieces.
- Add the yogurt, garlic salt, salt and pepper to a bowl and mix in the fresh mint and cucumber.NB: Garlic salt can quickly become quite overpowering, so add a bit at a time and then taste it to see if you want to add the full 1/4 teaspoon amount suggested above.Allow the Tzatziki to sit whilst the lamb koftas finish cooking.
- After 20 minutes in the oven the lamb koftas should be ready to serve.
- Serve the Lamb Koftas with the Tzatziki and a Greek Salad for a fresh and tasty summer meal.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
