# What You’ll Need:
→ Lamb Kofta
01 - 1 lb 2 oz ground lamb
02 - 1 small onion, finely grated
03 - 2 garlic cloves, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tbsp fresh mint, 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 chili flakes (optional)
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1 tbsp olive oil
→ Tzatziki
14 - 3/4 cup plain Greek yogurt
15 - 1/2 medium cucumber, finely grated and excess water squeezed out
16 - 1 garlic clove, minced
17 - 1 tbsp fresh dill, chopped
18 - 1 tbsp fresh mint, chopped
19 - 1 tbsp lemon juice
20 - 1 tbsp olive oil
21 - Salt and black pepper, to taste
→ To Serve
22 - Lemon wedges
23 - Fresh parsley or mint leaves
24 - Flatbreads (optional)
# Step-by-Step Guide:
01 - In a large bowl, combine ground lamb, grated onion, minced garlic, chopped parsley and mint, cumin, coriander, cinnamon, smoked paprika, chili flakes if using, salt, black pepper and olive oil. Mix with your hands or a spoon until the mixture is uniform and slightly tacky.
02 - Divide the mixture into 8 equal portions. With damp hands, press each portion firmly around a metal skewer or a soaked wooden skewer into an elongated sausage shape, smoothing seams so they hold during cooking.
03 - Preheat a grill or heavy grill pan to medium-high heat. Lightly oil the grates or brush the pan with a little oil to prevent sticking.
04 - Place the skewers on the hot grill and cook for 10–12 minutes, turning every 2–3 minutes so all sides brown evenly, until well colored and cooked through. Aim for an internal temperature of about 160°F (71°C) for ground lamb.
05 - While the kofta cooks, combine Greek yogurt, grated cucumber, minced garlic, chopped dill and mint, lemon juice, olive oil, salt and pepper in a bowl. Stir until smooth and refrigerate until ready to serve to allow flavors to meld.
06 - Remove kofta from the grill and let rest briefly on a plate for 2–3 minutes. Slide off skewers if preferred and transfer to a serving platter.
07 - Serve the hot kofta with chilled tzatziki, lemon wedges and fresh herbs. Offer flatbreads on the side if desired.
08 - For deeper flavor, mix and refrigerate the lamb mixture for 30 minutes before shaping on skewers.
