Grassfed Lamb Koftas with Yogurt Sauce

This recipe combines juicy, nutrient dense lamb with bold spices and fresh herbs for a dish that’s simple and delicious. Pair them with a fresh salad and warm flatbread - and you've got a meal worthy of the family dinner table OR a hot date😉.

This recipe was so good that we all fought over the leftovers the next day. 

• 1 cup plain greek yogurt
• 1 TB extra virgin olive oil
• 1 garlic clove , minced
• 1 Tsp cumin
• 1 TB lemon juice
• 1 TB cilantro, chopped
• Salt and pepper to taste

Koftas

• 12 oz ground lamb
• 1/3 cup onion, grated
• 3 TB plain breadcrumbs, Optional
• 1 large garlic clove, minced
• 2 TB fresh cilantro, chopped
• 8 Skewers
• Spices
• 1 1/2 tsp cumin
• 1 1/2 tsp coriander
• 1 1/2 tsp paprika
• 1/2 tsp ground cinnamon
• 3/4 tsp cayenne pepper, Optional if you like spicy
• 3/4 tsp salt
• 1/4 black pepper

How to Make it:

1. Make the yogurt sauce first. Mix all ingredients together and puit it in the refrigerator for the flavors to set.

2. Add all the Kofta ingredients in a bowl and mix together.

3. Divide the meat into 8 portions. Shape the meat onto the skewers. 

4. Cook it with either method below. These cook fast, so pay close attention! USDA recommends to cook ground lamb to 160 °F. But I usually pull it off a bit early and let it rest. 

How to Cook it:

Stovetop: Preheat oil in a pan. Cook in batches so you don't overcrowd the pan. Cook for about 8 minutes total. Turn regularly to brown all sides.

Grill: Watch closely so you don't overcook! Set grill to medium high. Rotate on grill 6-7 minutes.

Enjoy!