Lamb Kofta with Tzatziki
Juicy grilled lamb skewers fragrant with cumin, coriander and fresh herbs, served with cool garlicky tzatziki and a crunchy cucumber-tomato salad.
Nutrition per serving
3 kofta with tzatziki and salad- Net carbs
- 7.5g
- Calories
- 646kcal
- Protein
- 34g
- Fat
- 53g
- Total carbs
- 9.4 g
- Fiber
- 1.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Beef kofta: Ground beef makes a milder kofta that is easier to find and a little cheaper; the spices and herbs stay the same.
- Shape and grill exactly as written, until the kofta reach 160°F (71°C) inside, 8–10 minutes.
Dairy-free (tahini sauce): A lemony, garlicky tahini sauce replaces the yogurt tzatziki — the classic pairing for kofta all over the Middle East.
- For the sauce, whisk the tahini with the garlic, both tablespoons of lemon juice, the olive oil and salt — it will seize and thicken at first. Whisk in the cold water a tablespoon at a time until smooth and pourable, like heavy cream.
- Kofta
- Tzatziki
- Cucumber-tomato salad
- Kofta
- Tzatziki
- Cucumber-tomato salad
- Kofta
- Tzatziki
-
1 small Persian cucumberleave out -
2 tbsp fresh dillleave out - Cucumber-tomato salad
- Also add
Estimated cost $19.17 for 4 servings ($4.79 each) · how we estimate
Instructions
-
Grate the onion on the large holes of a box grater, then squeeze it hard in a clean towel to remove the juice — extra moisture is what makes kofta slip off the skewer.
-
Combine the lamb, onion, garlic, parsley, mint, cumin, coriander, paprika, cinnamon, cayenne, salt and pepper in a bowl. Knead with your hands for 1–2 minutes, until the mixture turns slightly sticky; this helps it cling to the skewers.
-
Divide into 12 portions (about 60 g each). With damp hands, mold each around a flat metal skewer (or a soaked wooden one) into a log about 4 inches (10 cm) long. Chill 15 minutes while you make the sauce and salad.
-
For the tzatziki, stir the squeezed cucumber, garlic, dill, lemon juice, olive oil and salt into the yogurt (the full method is in our tzatziki recipe). For the salad, toss the cucumber slices and tomatoes with the olive oil and a pinch of salt.
-
Heat a grill or grill pan to medium-high, about 450°F (230°C), and brush the grates with oil. Grill the kofta 8–10 minutes, turning every 2 minutes, until charred in spots and 160°F (71°C) inside.
-
Serve the kofta hot with a generous spoonful of tzatziki and the salad alongside.
Tips for success
-
No grill? Broil on a foil-lined sheet about 4 inches (10 cm) from the element for 8–10 minutes, turning once, or bake at 425°F (220°C) for 15 minutes. - If lamb tastes too strong for you, use half lamb and half ground beef — the spices carry either way.
- Flat metal skewers grip the meat far better than round ones, so the kofta turn over instead of spinning in place.
Nice to have, not needed
- Flat metal skewers grip the meat best — soaked wooden skewers work, or shape the mixture into small patties and pan-fry them.
- A pinch of sumac over the salad adds a lemony tang — a squeeze of lemon does a similar job.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 3 months
Reheat: Warm the kofta in a skillet over medium heat or at 350°F (175°C) for 8–10 minutes; serve the tzatziki and salad cold.
Prep tip: Freeze only the cooked kofta — tzatziki and the dressed salad don't freeze, so make them fresh.
Refrigerate cooked kofta up to 4 days and tzatziki up to 3 days. Reheat the kofta in a skillet or at 350°F (175°C) for 8–10 minutes.
Variations
2 variations, each with its own ingredients and macrosBeef kofta
ProteinGround beef makes a milder kofta that is easier to find and a little cheaper; the spices and herbs stay the same.
- ground lamb → ground beef (80/20)
7.5 g net · 598 kcal · 35 g protein · 47 g fat · ≈$4.00 per serving (same net carbs as the original)
Dairy-free (tahini sauce)
DietA lemony, garlicky tahini sauce replaces the yogurt tzatziki — the classic pairing for kofta all over the Middle East.
- full-fat Greek yogurt → tahini
- + ¼ cup cold water
- + 1 tbsp extra lemon juice
- no Persian cucumber
- no fresh dill
7 g net · 691 kcal · 32 g protein · 59 g fat · ≈$4.52 per serving (−0.5 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
