Lemony Lamb Koftas with Yoghurt Dressing

Juicy, tender lamb kofta finished with a generous squeeze of lemon. Simple, adaptable, and endlessly repeatable — perfect in flatbreads, on the BBQ, or straight from the pan.

Category: Autumn, Main, Spring, Summer, Winter

These lemony lamb kofta are one of those recipes that earn a permanent place on the dinner rotation. They’re quick to make, deeply satisfying, and incredibly versatile — equally at home tucked into a flatbread with garlicky sauce or served simply with salad and herbs. A final squeeze of lemon while the kofta are still hot lifts everything and keeps them feeling fresh, no matter the season.

Introduction

I’ll be honest — at home I often make kofta with venison. We have plenty of it, and it works beautifully. But lamb is my true favourite here, and it’s the version I reach for when I’m cooking for others. Beef works well too, which makes this a very forgiving, adaptable recipe. The lemon finish is a deliberate touch, inspired by a meal we ate in Melbourne years ago — gloriously lemony kofta, still sizzling, served simply and confidently. That memory stuck. It’s amazing what a squeeze of citrus can do. My son loves these most piled into warm flatbreads with a garlicky sauce and whatever’s in the fridge. He’d happily eat them every day. They’re one of those dishes that bend to the season, the heat source, and the condiments you have on hand — but if you can cook them on the BBQ, it really does take them to the next level.

Lemony Lamb Koftas with Yoghurt Dressing

30 minutes

3-4

Cook Mode: OFF

Ingredients

Servings: 4

Kofta

500 g lamb mince
1 small onion, grated using a box grater
2 garlic cloves, finely crushed or grated
.5 cup fresh white breadcrumbs
.5 cup Greek yoghurt
2 tbsp fresh coriander, finely chopped
1 tsp ground cumin
1 tsp ground coriander
2 tsp dried oregano
1 tsp salt
freshly ground black pepper to taste
2 tbsp olive oil, to cook
1 lemon, (for squeezing over the kofta while hot)

Yoghurt sauce

.75 cup Greek yoghurt
.25 cup good quality mayonnaise (best foods)
1 tbsp olive oil
1 garlic clove, finely crushed or grated

To serve

8 skewers, approximately 25cm long (see notes)
8 flat breads
8 lettuce leaves
.5 red onion, sliced
2 tomatoes, chopped or sliced (optional)
fresh coriander, roughly chopped
1 lemon, cut into wedges

Directions

Prepare the Kofta

In a medium bowl, add the mince and grate the onion on top, followed by the crushed garlic. Add the rest of the Kofta ingredients and mix well with your hands.
Dampen your hands with water and divide the mixture into 8 equal portions. Mould each portion onto a skewer in the shape of a sausage. Place on a lined tray and refrigerate till ready to cook.

Yoghurt Sauce

Combine the ingredients in a small bowl and refrigerate till ready to serve.

Cook

Heat 1/2 tablespoon oil in a large nonstick fry pan over mediumhigh heat or preheat a BBQ to medium-high. Cook the koftas in batches (adding more oil as needed), turning, 5-6 minutes until nicely browned all over.
Squeeze over the juice of a lemon wedge as they come off the heat.

Serve

Drizzle a flat bread with the yoghurt sauce and top with lettuce, Kofta, tomato and onion. Drizzle more yoghurt sauce on top, and another squeeze of lemon. Season with salt and pepper and chopped coriander.

Tips

Don’t overwork the mixture. Mix just until combined to keep the kofta tender and juicy.
Wet your hands when shaping. It makes forming the kofta easier and keeps them neat.
Cook over medium-high heat. You want good colour without drying them out.
Finish with lemon while hot. Squeeze over the lemon as they come off the heat so it absorbs properly.
BBQ if you can. Cooking over a grill adds a smoky depth that takes them to the next level.
If you’re using wooden skewers, soak them first (20–30 minutes) to prevent them from burning (bbq only).

Equipment

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Kia ora, and welcome to Māia.

I believe food should be nourishing, joyful, and shared. Māia is about giving you confidence in the kitchen and making the everyday a little more delicious. I’m Colleen, and I’m so glad you’re here

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Tips

Don’t overwork the mixture. Mix just until combined to keep the kofta tender and juicy.
Wet your hands when shaping. It makes forming the kofta easier and keeps them neat.
Cook over medium-high heat. You want good colour without drying them out.
Finish with lemon while hot. Squeeze over the lemon as they come off the heat so it absorbs properly.
BBQ if you can. Cooking over a grill adds a smoky depth that takes them to the next level.
If you’re using wooden skewers, soak them first (20–30 minutes) to prevent them from burning (bbq only).

Equipment

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