Spiced Grilled Lamb Meatballs — Lamb Kofta
Around 30% fewer calories and significantly lower saturated fat, lean lamb mince replacing fatty shoulder mince and grilled rather than pan-fried in oil, with the authentic cumin, coriander, and warm spice depth of the classic served with a full-fat Greek yoghurt sauce.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 3 garlic cloves and 1 for the sauce. Grate 1 small onion, squeeze dry. Finely chop 2 tbsp parsley and 1 tbsp mint. Combine 500g lean lamb mince, garlic, onion, cumin, coriander, paprika, cinnamon, chilli flakes, parsley, salt, and pepper in a bowl; mix until sticky. Divide into 8 portions; shape firmly around flat metal skewers.
Grill
Heat a griddle pan or grill to high heat. Grill kofta 4–5 minutes per side over high heat until charred outside and cooked through with no pink inside. While kofta cooks, mix 200g Greek yoghurt, minced garlic, 1 tbsp lemon juice, mint, and salt; set aside.
Plate
Arrange kofta on a serving plate with yoghurt sauce, sliced tomato, red onion, and warm flatbread alongside. Serve immediately while kofta are hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.