There was a season when dinner felt like a chore — always the same, always rushed. But the first time I made these lamb koftas, everything shifted. They were different. Warm, spiced, juicy… and so simple.

The kids dipped theirs in the yogurt sauce like it was a game. My husband asked if we could have them again tomorrow. And I just stood there smiling, because dinner felt like connection again — not chaos.

These koftas come together in minutes, grill up beautifully, and are packed with flavor from garlic, cumin, and a touch of cinnamon. Paired with a tangy yogurt sauce, it’s the kind of meal that looks like you tried harder than you did.

Ingredients

For the Lamb Kofta:

• 1.5 lbs ground lamb

• 3 garlic cloves, minced

• ½ small red onion, finely grated

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika

• ½ tsp cinnamon

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp chopped fresh parsley or mint

• Olive oil for brushing

• Skewers (if using wooden, soak 30 mins)

For the Yogurt Sauce:

• 1 cup plain Greek yogurt

• 1 tbsp lemon juice

• 1 garlic clove, grated or minced

• 1 tbsp chopped fresh mint

• Salt to taste

Instructions

1. Preheat grill to medium-high heat.

2. In a large bowl, mix ground lamb with all kofta ingredients. Gently combine without overmixing.

3. Shape into ovals around skewers (or form into small patties). Brush lightly with olive oil.

4. Grill for 10–12 minutes, turning once or twice, until browned and cooked through.

5. For the sauce, stir together all ingredients in a small bowl. Chill until ready to serve.

6. Serve koftas hot with yogurt sauce, flatbread, and a simple chopped salad if desired.

Sarah’s Tips

• These are great for meal prep — reheat beautifully in a skillet or oven.

• You can cook them in a cast iron skillet if it’s not grilling weather.

• Want it dairy-free? Use a coconut yogurt base with lemon and garlic for the sauce.

Nutrition (Per Serving)

• Calories: 430

• Protein: 32g

• Carbs: 4g

• Fat: 31g

• Fiber: 1g

• Sugar: 2g