Lamb Kofta with Yoghurt & Cucumber Dip
Lamb Kofta with Yoghurt & Cucumber Dip

At a glance
Makes 12

Lamb Kofta
800g lamb mince
4 spring onions, finely chopped
½ cup flat leaf parsley, chopped
¼ cup mint leaves, finely chopped
1 clove garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
sea salt and freshly ground black pepper, to taste
lemon wedges, for serving

Yoghurt & Cucumber Dip
¾ cup Jalna Greek Yoghurt
½ lebanese cucumber, grated
1 tablespoon lemon juice
1 clove garlic, finely chopped
sea salt and freshly ground black pepper, to taste

  • Combine lamb, spring onions, herbs, garlic, spices and seasoning in a large bowl and mix well with your hands. 
  • Divide mixture into 12 portions and roll each into a sausage shape. Thread the kofta onto pre-soaked skewers, pressing them on to hold. Cover and refrigerate for 20 minutes.
  • Cook kofta on a lightly oiled, pre-heated grill plate or barbecue for approx 8-10 minutes over a medium heat, turning throughout cooking time. Remove to a plate and sit covered for 5 minutes before serving.
  • Yoghurt & Cucumber Dip: Place Jalna Greek Yoghurt in a bowl, squeeze excess liquid from grated cucumber and add to yoghurt with the lemon juice, garlic and seasonings. Mix well and serve with the lamb kofta and lemon wedges.
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