Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) ground lamb
- 2.1 oz (60 g) onion, finely grated and squeezed
- 0.5 oz (15 g) parsley, chopped
- 1.0 tsp (2 g) ground cumin
- 1.0 tsp (2 g) ground coriander
- 4.9 oz (140 g) plain Greek yogurt
- 4.9 oz (140 g) cucumber, finely diced
- 0.9 oz (25 g) lemon juice
- 1.1 tsp (5 g) neutral oil
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Mix lamb with squeezed onion, parsley, cumin, coriander, salt and pepper. Shape into six short oval kofta. Refrigerate for 20 minutes, additional to preparation time.
- Mix yogurt, cucumber and lemon for the dip; keep chilled. Heat a clean grill to medium-high and brush kofta lightly with oil.
- Grill kofta for 4–6 minutes per side until centers reach 160°F (71°C). Turn gently with a wide spatula.
- Serve three kofta per person with the yogurt dip.
Cook’s note: Kofta is shared across several cuisines. This international grill version is formed as patties rather than around skewers.
Allergens: Milk.
Approximate nutrition per serving: 438 kcal · Protein 40 g · Carbohydrates 11 g · Fat 26 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.