Juicy, herb-infused koftas with a tender char, finished with a cooling, lemony tzatziki that brings everything into balance.
We start with grass fed lamb mince, seasoned generously with fresh parsley, mint, garlic, and warming spices, cumin, coriander, smoked paprika, to create that unmistakable Middle Eastern depth.
These koftas are exactly the kind of meal that feels both rustic and elevated. They’re quick enough to throw together on a busy weeknight, but special enough to lay out for friends on a warm evening.
Makes 8 koftas
Ingredients
For the koftas:
- 500g organic & grass fed lamb mince
- 2 tbsp chopped parsley
- 2 tbsp chopped mint
- 2 large garlic cloves, crushed
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 2 tbsp Organised
- A generous pinch of salt and pepper
For the tzatziki:
- 5 tbsp organic greek yogurt
- 1/2 medium cucumber, grated using the largest hole of a box grater
- 2 tbsp chopped mint
- The juice of 1/2 lemon
- 1 tbsp extra virgin olive oil
- 1 garlic clove, grated
- Salt & pepper to taste
- Extras: chopped tomatoes, pickled onions or any other seasonal vegetables of your choice
Method
- Add all the koftas ingredients and using your hands mix well.
- Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal or wooden skewers.
- To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan.
- In the meantime make the tzatziki: simply add all the ingredients into a bowl and mix well.
- Serve the koftas with the yogurt sauce, chopped tomatoes and pickled onions.
- Store any leftovers in an airtight container in the fridge for 3-4 days.
