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Weber lamb kofta with yogurt sauce edit
Image courtesy of Weber

Lamb koftas with yoghurt sauce

Barbecue weather is fast approaching and this dish is on the menu!

Serving: 6-8
Time: Less than half an hour, plus marinading time
Difficulty: Easy


For the lamb koftas:

  • Extra-virgin olive oil
  • 900g minced lamb
  • 6 crushed garlic cloves
  • ½ small onion, chopped
  • 4 tbsp chopped coriander leaves and tender stems
  • 4 tbsp chopped fresh mint leaves
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 ½ tsp sea salt
  • 1 tsp sweet paprika
  • ½ tsp cayenne pepper
  • ½ tsp ground black pepper

For the yoghurt sauce:

  • 240ml natural Greek yoghurt
  • 1 tbsp chopped fresh mint leaves
  • 1 crushed garlic cloves
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • ¼ tsp hot sauce, tabasco

To serve:

  • 2 tbsp extra virgin olive oil
  • 1 ½ tbsp chopped fresh mint leaves
  • 1 ½  tbsp chopped coriander leaves
  • 175ml of harissa


  1. Lightly oil a large baking tray. In a large bowl, combine all the remaining kofta ingredients and mix gently with your hands until evenly distributed. Divide into 18 equal portions (about 55g each) and arrange on a baking tray.
  2. With damp hands and a light touch, form each portion into an oval shape (7.5cm long and 4cm wide). Insert a skewer into each portion. Cover loosely with clingfilm and refrigerate for 1-8 hours to firm up.
  3. In a small bowl, whisk all the yoghurt ingredients together - you should have 240ml. Cover and refrigerate until ready to serve. 
  4. To barbecue the koftas, prepare the barbecue for direct heat, approximately 200-230C - a high heat is required. While the barbecue heats, let the kofta mixture sit at room temperature. Alternatively, you can place a griddle pan over a high heat on the hob or turn your grill up to high to cook the koftas. 
  5. Lightly brush the koftas with olive oil. Grill the kofta over grilling/direct medium-high heat, with the lid closed, or cook on the pan or under the grill for 8-12 minutes, until browned on all sides and cooked through, turning occasionally.
  6. Arrange on a serving platter, drizzle with olive oil and garnish with mint and coriander. Serve with the harissa and yoghurt sauces.

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