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  • 1 (7-ounce) container 2 percent Greek yogurt
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 tablespoon finely chopped fresh mint
  • 1 1/2 teaspoons honey
  • 1 teaspoon extra-virgin olive oil
  • 1 garlic clove, mashed with 1/4 teaspoon coarse salt
  • 1 egg, lightly beaten
  • 1/4 cup finely chopped onion
  • 1 small garlic clove, finely minced
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped fresh mint
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound ground lamb
  • 1/2 cup dry breadcrumbs
  • 2 teaspoons olive oil


  1. To prepare the yogurt sauce, combine all ingredients in a small bowl; refrigerate until ready to serve.
  2. To prepare the kofta, combine egg, onion, garlic, parsley, mint, cumin, salt, cinnamon, coriander, cayenne, and black pepper in a large bowl. Add lamb and breadcrumbs, and combine gently by hand. Shape into 12 football shaped patties. Cover and refrigerate until firm, about 30 minutes.
  3. Heat oil in a 12-inch nonstick skillet over medium heat. Cook kofta 4 minutes per side, or until just cooked through. Serve with yogurt sauce.

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The recipe was originally published as Lamb Kofta on

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