Spiced Lamb Kofta Skewers with Tangy Sumac Yogurt
Lamb kofta skewers grilled to 75°C, served with a sumac yogurt sauce, cucumber tomato salad, and pitta.
- 300 g Lamb mince (20% fat)
- 50 g Onion, finely grated
- 15 g Fresh mint, chopped
- 3 g Cumin powder
- 3 g Coriander powder
- 2 g Smoked paprika
- 150 g Plain Greek-style yogurt
- 5 g Sumac
- 4 whole Flatbreads (Pitta style)
- 150 g Cherry tomatoes
- 100 g Cucumber
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Add to a shopping listHow the shopping list works →- Step 1
Prepare the Kofta mix: In a bowl, combine the lamb mince, grated onion (squeeze out excess liquid first), chopped mint, cumin, coriander powder, smoked paprika, salt, and pepper. Mix thoroughly by hand until just combined.
- Step 2
Shape the mixture onto 4-6 metal or pre-soaked wooden skewers, forming sausage shapes.
- Step 3
Prepare the yogurt sauce: Mix the Greek-style yogurt with 2g of sumac, a pinch of salt, and a drizzle of olive oil (not listed, assumed pantry staple). Set aside.
- Step 4
Prepare the salad: Roughly chop the cucumber and cherry tomatoes. Toss lightly with a small amount of olive oil and the remaining sumac.
- Step 5
Cooking Method (Grill/Pan-fry): Heat a griddle pan or outdoor grill to medium-high heat. Lightly oil the grates.
- Step 6
Cook the kofta skewers for 4-5 minutes per side (turning frequently) until nicely charred and cooked through (internal temperature 75°C). Total cooking time approx. 12-15 minutes.
- Step 7
While the skewers cook, warm the flatbreads briefly on the grill or in a dry pan.
- Step 8
Serve the kofta skewers immediately with the warmed flatbreads, the sumac yogurt, and the fresh vegetable salad.
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