Lamb Kofta with Tzatziki

Lamb kofta has deep roots in Middle Eastern and Mediterranean cooking, where skewers of spiced lamb are grilled over open flames and served with cooling yogurt sauce. In Canada, it has become a barbecue and festival favourite — blending old-world flavours with local meats and seasonal herbs. Smoky, juicy, and fragrant with cumin, coriander, and mint, these koftas are just as perfect on a summer grill as they are baked indoors during colder months.

Prep Time: 15 minutes

Total Time: 30 minutes

Serves: Makes about 12 koftas

Ingredients

For the Lamb Kofta

• 500 g (1 lb) ground lamb

• 1 small onion, grated

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh mint, chopped

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp cinnamon

• ½ tsp paprika

• Salt & black pepper, to taste

• Olive oil, for brushing

For the Tzatziki

• 1 cup Greek yogurt

• ½ cucumber, grated and squeezed dry

• 1 clove garlic, minced

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tbsp fresh dill or mint, chopped

• Salt & pepper, to taste

Method

• Mix the kofta: In a large bowl, combine lamb, onion, garlic, parsley, mint, cumin, coriander, cinnamon, paprika, salt, and pepper. Mix gently until just combined. Shape into long ovals around skewers (or form into patties). Chill 15–20 minutes to firm.

• Grill the kofta: Preheat grill or grill pan to medium-high. Brush kofta lightly with olive oil. Cook for 8–10 minutes, turning occasionally, until browned and cooked through.

• Bake option: Preheat oven to 200°C (400°F). Place koftas on a lined baking tray, brush with oil, and bake 18–20 minutes, flipping halfway.

• Make tzatziki: Stir yogurt, cucumber, garlic, olive oil, lemon juice, and dill or mint together in a bowl. Season to taste.

• Serve: Plate koftas hot with a side of tzatziki, warm flatbreads, and seasonal salads.

Variations

• Canadian Twist: Swap lamb for ground beef, bison, or venison for a local prairie flavour.

• Vegetarian Pairing: Serve alongside chickpea fritters or grilled halloumi for a balanced mezze spread.

• Spice Boost: Add chili flakes or cayenne to the lamb for extra heat, or smoked paprika for a barbecue-style depth.