Lamb Koftas with Tomato Salad, Yogurt Dressing


Lamb Koftas with Tomato Salad, Yogurt Dressing


The ubiquitous dish of the Middle Eastern cuisine, koftas simply means meatballs on skewers, usually made of lamb, mutton or beef and mixed with herbs, spices, dried fruit and nuts. My version has chopped mint and parsley and some of my favorite spices- cumin, coriander, and paprika. Grill the koftas on medium-high heat on the grill or pan turning once until desired degree of doneness. For lamb, I always opt for medium, it is important to let the meat rest so that all the juices concentrate inside evenly. Serve it with yogurt dressing, along with fresh tomato salad and warm flatbreads or pitta. Show your guests the way on how to eat them by placing warm flatbread in each plate, spoon some yogurt sauce, tomatoes and top it all off with warm lamb koftas off the skewer, cut with the folk in half. Fresh, spicy and full of flavor! Enjoy!


Ingredients: ground lamb, shallot, garlic, parsley, mint, tomatoes, radish, chives, greek yogurt, tahini, lemon, paprika, cumin, ground coriander, salt, black pepper, olive oil.


When buying lamb, look for 100% grass-fed variety. Lamb meat is a significant source of omega-3 fats, commonly found in nuts, seeds and fish, associated with decreased risk of inflammation and heart disease. Therefore, it’s important that it will be good quality.


Peel shallot.


Finely chop shallot and add it to the meat.


Smash garlic with the back of a knife then mince it finely, add it to the meat.


Finely chop flat-leaf parsley.


Chop mint finely.


Add parsley and mint to the meat.


Season it with paprika.


Cumin and coriander.


Mix everything to combine.


Using your hands form a ball and then roll it into a 2-inch oval.



Thread it onto a metal or bamboo skewer. Leaving one-inch space in between, thread another sausage-shaped patty.


Brush koftas with olive oil slightly.


Heat your grill to medium high. Cook koftas for 3-4 minutes on each side or until your desired degree of doneness.


Turn once.


Let the meat rest for 5 minutes.


Meanwhile, make tomato salad. Cut cocktail tomatoes into quarters.


Cut cherry tomatoes in half.


Transfer tomatoes to a serving platter.


Slice few radishes thinly.


Place thin slices of radishes in between tomatoes.


Slice chives diagonally into 2-inche pieces.


Sprinkle chives sporadically over the salad. Drizzle tomato salad with olive oil and season with black lava sea salt and freshly ground black pepper. Add some mint leaves as well.


For the sauce: Mix Greek yogurt with tahini, lemon juice, garlic, season well and mix to combine. Sprinkle with paprika on top.


Transfer to a smaller bowl and serve with the meat.


Grill some flat bread and serve it with the koftas and tomato salad.



Bon Appétit!

Lamb Koftas with Tomato Salad, Yogurt Dressing

recipe details

Serves 8


For the koftas
  • 2 pounds 100% grass-fed ground lamb
  • 1 shallot, finely diced
  • 2-3 garlic cloves, minced
  • ½ cup loosely packed flat-leaf parsley, finely chopped
  • ¼ cup mint leaves, finely chopped
  • 2 tablespoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 ½ teaspoon kosher salt
  • 2 tablespoons olive oil, more for brushing
For the salad
  • 12 oz. cherry tomatoes, cut in half
  • 10 oz. cocktail tomatoes, quartered
  • 2 small radishes, thinly sliced
  • 1 tablespoon chives, sliced on a bias into ½ inch pieces
  • 1/8 cup mint leaves
  • Extra-virgin olive oil to drizzle
  • Black lava sea salt or flaky sea salt
  • Freshly ground black pepper
For the dressing
  • 1 cup Greek yogurt
  • 2 tablespoons tahini paste
  • 2 tablespoons lemon juice
  • 1 garlic clove, finely minced
  • 1/8 teaspoon sea salt
  • ¼ teaspoon paprika
  • Freshly ground black pepper
  • Flatbread or pitta


  1. For the koftas: Mix together lamb meat, shallot, garlic, parley, mint, spices, salt and oil in a large bowl until well combined. Using your hands form a ball and then roll it into a 2-inch oval, thread it onto a metal or bamboo skewer. Leaving one-inch space, thread another sausage-shaped patty. Repeat with the remaining skewers. Roughly, you will have 8 skewers with 2 patties on each. Place skewers onto a baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes, or up to 12 hours.
  2. Heat your grill to medium high. Lightly brush koftas with oil and cook them for 3-4 minutes on each side or until your desired degree of doneness. Let the meat rest for 5 minutes.
  3. For the salad: Place tomatoes, radish and chives in a platter, drizzle with olive oil, season with salt and freshly ground black pepper.
  4. For the sauce: Mix Greek yogurt with tahini, lemon juice, garlic, season well and mix to combine. Sprinkle with paprika on top.
  5. Flatbreads: Warm up flatbread or pitta on the grill for 1 minute and serve it hot with the meat, salad and yogurt dressing.

share your thoughts

6 thoughts on “Lamb Koftas with Tomato Salad, Yogurt Dressing”

    1. Hi Kennedy, tzatziki is my go to sauce in the summer as well. This yogurt dressing has a nice tang to it & works so well with koftas. Let me know if you try it, feel free to alter the recipe to your liking & thanks for stopping by!:)))

  1. Made this the other night. We LOVED it – the lamb, the salad and the dressing. All excellent. We’ll be doing this again for sure.

    1. Hi Suzan, i’m so much appreciative of every comment you leave! these koftas are perfect in the summer, i’m glad you guys enjoyed them! I hosted alfresco art de fete dinner few weeks ago and i’ll be posting a bunch of new delicious summer recipes, i think you might like gazpacho & fennel stuffed branzino. Keep your eye on those & happy cooking!

    1. Hello my dear, I usually get mine at Citarella on Upper west side or Whole Foods on Colombus. Alternatively, if WF doesn’t have one already available ground, you can pick one from their meats section and ask them to grind it for you, ask for the same at Citarella. Let me know if you can’t find it.

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