Grilled Lamb Kofta Kebabs with Tzatziki Dip
Juicy, spiced ground lamb skewers grilled to perfection and served with a cool, creamy garlic-cucumber yogurt sauce. This Mediterranean-inspired dish offers a perfect balance of smoky char and refreshing zest.
Ingredients
Ingredients
- 1 lb ground lamb at least 15-20% fat for moisture
- 0.5 cup red onion very finely grated and drained of excess liquid
- 3 cloves garlic minced
- 0.25 cup fresh parsley finely chopped
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp cinnamon adds a warm, authentic depth
- 1 cup Greek yogurt full fat or 2% for the tzatziki
- 0.5 cup English cucumber grated and squeezed dry
- 1 tbsp lemon juice freshly squeezed
- 1 tsp dried dill or 1 tbsp fresh dill
- 1 tsp kosher salt plus more to taste
Notes
If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning. Leftover koftas can be stored in an airtight container for up to 3 days. For a low-carb option, serve over a bed of spinach or with cauliflower rice.