Lamb Kofta

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Lamb Kofta
November 18, 2020
in Keto, Lamb, Middle Eastern

Lamb Kofta

Add some Middle Eastern twist to your barbecues or get-togethers. This lamb kofta recipe is sure to stimulate your taste buds with the aromatic and earthy spices of a warm kofta complimented with a cool and refreshing cucumber yoghurt sauce. A perfect contrast of flavors and temperatures served in warm pita bread.

These are ones i would make for the locals that worked in the house when we working for the Sheikh in the KSA. They weren’t too keen on western food so these always went down well.


8 People as part of a barbecue

Prep Time

20 Mins

Cook Time

10 Mins


  • Large non-stick pans
  • Small mixing bowls
  • Plate


For the kofta:

  • 1 white onion, diced
  • Garlic, roughly minced
  • Salt to taste
  • ½ teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon cumin seeds, ground
  • 900g minced lamb
  • Olive oil
  • Parsley, small handful roughly chopped
  • 1 pack of pitas

For the cucumber yoghurt:

  • Natural yoghurt 150gram pot
  • 1 teaspoon cumin
  • ½ cucumber, cut into ribbons
  • Mint, small handful roughly chopped


  • 1 Sauté the onion.. Add the onion to a pre-heated pan. Add olive oil to sweat the onions. Then, add salt and garlic. Next, add the spices: cinnamon, cumin, and paprika. Sauté for five to six minutes or until the onion softens and its sweetness is released. Set aside to cool when cooked.
  • 2 Prepare the cucumber yoghurt sauce. Mix the yoghurt, cumin, and salt in a bowl. Transfer the cucumber to another bowl and add a pinch of salt. Adding the salt draws out the moisture and softens the cucumber. Add the cucumber to the yoghurt bowl, making sure to leave behind the cucumber’s excess liquid. Add mint and mix all the ingredients well.
  • 3 Prepare the koftas. Put the minced lamb in a bowl and add the sautéed onions. Let cool for a bit. Add parsley and then salt, which binds the kofta. Use your hands and mix everything well. Add some oil to a plate. Roll and shape the minced lamb into patties and place them in the oiled plate. Set aside in the fridge to chill and firm up.
  • 4 Cook the koftas. Gently place the koftas in a pre-heated pan. Allow to cook on its own or until this cooked side can be lifted off the pan easily. Flip to cook the other side.
  • 5 Warm the pita bread. Add the pitas to another pre-heated pan. Warm both its sides. Cut to half when done.
  • 6 Serve. Add the kofta to the pita bread. Top it with the cucumber yoghurt sauce. Wrap. Serve and enjoy.

Recipe Notes

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If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook, and Twitter! Hashtag them #jaimeimbusch

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