Succulent ground lamb is mixed with warm za’atar spices, fresh herbs, and aromatics, then shaped onto skewers and grilled until beautifully charred. The kofta are served with a cool, creamy minted yogurt sauce, creating a perfect balance of savory, earthy, and refreshing flavors. This dish is ideal for a summer barbecue or a flavorful weeknight meal that transports your senses. The aroma of toasting sesame seeds and cumin mingling with sizzling lamb is simply irresistible.
What You’ll Need: Ingredients
Gathering fresh, quality ingredients is key to making these kofta sing. Here’s your shopping list, divided for clarity.
For the Za’atar Lamb Kofta:
- 1 ½ pounds ground lamb (80/20 lean-to-fat ratio is ideal)
- 1 small yellow onion, finely grated (about ½ cup)
- 3 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons za’atar spice blend
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon (optional, but adds warmth)
- 2 tablespoons pine nuts, lightly toasted and roughly chopped (optional for texture)
For the Minted Yogurt Sauce:
- 1 cup full-fat plain Greek yogurt
- ¼ cup fresh mint leaves, finely chopped
- 2 tablespoons fresh lemon juice
- 1 small clove garlic, minced or grated
- ¼ teaspoon salt
- 1 tablespoon extra virgin olive oil
For Serving:
- Warm pita bread or flatbreads
- Sliced tomatoes, cucumbers, and red onion
- Lemon wedges
- Additional olive oil and za’atar for drizzling
Crafting Your Kofta: Step-by-Step Instructions
Follow these detailed steps for perfectly tender and flavorful kofta every time. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Step 1: Prepare the Minted Yogurt Sauce
In a medium bowl, combine the Greek yogurt, chopped mint, lemon juice, minced garlic, and salt. Whisk until smooth. Drizzle the olive oil over the top and give it one gentle stir—you want to see a few ribbons of oil. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This can be done a day ahead for even better flavor.
Step 2: Mix the Kofta Meat
In a large mixing bowl, add the ground lamb. Using a box grater, grate the onion directly over the lamb. This technique releases the onion’s juices into the meat, ensuring incredible moisture and flavor distribution. Add the minced garlic, chopped parsley, za’atar, cumin, salt, pepper, and cinnamon (if using).
Beginner Tip: Use a fork or your hands to gently combine the mixture. Over-mixing can make the kofta dense and tough. Mix just until all ingredients are evenly distributed. Fold in the toasted pine nuts at the end, if using.
Step 3: Shape the Kofta
Divide the mixture into 8 equal portions. With damp hands, mold each portion around a skewer, forming a log about 1 inch thick and 4-5 inches long. Press the meat firmly to ensure it adheres to the skewer, leaving about 2 inches of the skewer exposed at the bottom for easy handling. Place the shaped kofta on a parchment-lined tray. Cover and refrigerate for 15-20 minutes. This chilling step helps them hold their shape on the grill.
Step 4: Cook to Perfection
Preheat your grill, grill pan, or broiler to medium-high heat. Lightly brush the grates or pan with oil. Place the kofta on the heat and cook for 4-5 minutes per side, turning gently, until they are well-charred on the outside and cooked through to an internal temperature of 160°F (71°C). Avoid pressing down on them with a spatula, as this will squeeze out the precious juices.
Alternative Cooking Method: No grill? You can bake them in a 400°F (200°C) oven on a baking sheet for 15-18 minutes, turning once halfway through.
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11. Za’atar Spiced Lamb Kofta with Minted Yogurt
- Total Time: 1 hour (includes chilling)
- Yield: 4 servings
Description
Juicy, flavorful lamb kofta infused with aromatic za’atar and warm spices, grilled to perfection and served with a cool, refreshing minted yogurt sauce. Perfect for wraps, bowls, or as an appetizer.
Ingredients
- 1 ½ pounds ground lamb (80/20 lean-to-fat ratio is ideal)
- 1 small yellow onion, finely grated (about ½ cup)
- 3 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons za’atar spice blend
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon (optional, but adds warmth)
- 2 tablespoons pine nuts, lightly toasted and roughly chopped (optional for texture)
Instructions
- In a large bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, za’atar, cumin, salt, pepper, and optional cinnamon. Mix gently with your hands until just combined; avoid overmixing.
- Gently fold in the toasted pine nuts, if using.
- Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
- While the lamb chills, prepare the minted yogurt by combining the yogurt, mint, lemon juice, and a pinch of salt in a small bowl. Cover and refrigerate.
- Preheat a grill, grill pan, or broiler to medium-high heat. Lightly oil the grates or pan.
- Shape the lamb mixture into approximately 12-16 oval or round patties, or form onto skewers if desired.
- Cook the kofta for 4-5 minutes per side, or until nicely charred and cooked through to an internal temperature of 160°F (71°C).
- Let the kofta rest for a few minutes before serving with the minted yogurt sauce.
Notes
For the best texture, use ground lamb with a good fat content (80/20). Don’t overwork the meat mixture. Chilling before shaping is crucial for easier handling. If grilling on skewers, use flat metal skewers or soak wooden ones for 30 minutes. The minted yogurt can be made with Greek yogurt for a thicker consistency. Leftover kofta make excellent sandwiches.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 47
- Sugar: 3
- Sodium: 71
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 2
- Cholesterol: 4
Step 5: Serve and Enjoy
Transfer the cooked kofta to a platter and let them rest for 3-4 minutes. Serve immediately with the chilled minted yogurt sauce, warm pita bread, fresh vegetable slices, and lemon wedges for squeezing over the top.
Getting It Right: Basics & Tips for Beginners
- Don’t Skip the Chill: Chilling the shaped kofta is non-negotiable. It firms up the fat, preventing the skewers from falling apart on the grill.
- Handle with Care: Mix the meat gently and shape without compacting it too tightly. Think “form,” don’t “squeeze.”
- Fat is Flavor: Using lean ground lamb (like 90/10) will result in drier kofta. The 80/20 ratio provides the necessary fat for juiciness and char.
- Test for Seasoning: Before shaping all your kofta, cook a small patty of the mixture in a pan. Taste and adjust the salt or spices in the remaining meat if needed.
Pro Tips & Clever Substitutions
- Za’atar Variations: If your za’atar blend isn’t very potent, add an extra teaspoon. You can also make a quick blend with 1 tbsp dried thyme, 1 tbsp sumac, and 1 tbsp toasted sesame seeds.
- Meat Swaps: Ground beef (80/20) or a 50/50 mix of lamb and beef works wonderfully. For a leaner option, ground turkey or chicken can be used, but add 1 tablespoon of olive oil to the mix to compensate for the lower fat content.
- Herb Flexibility: No fresh mint for the sauce? Use 2 teaspoons of dried mint, or substitute with fresh dill or cilantro for a different twist.
- No Skewers? No Problem: Simply shape the mixture into patties or small meatballs. Adjust cooking time accordingly (meatballs may cook faster).
Bringing It to the Table: Serving & Presentation Ideas
Presentation turns a great meal into a memorable one. Serve the kofta skewers fanned out on a large wooden board or platter. Drizzle a little extra virgin olive oil over them and sprinkle with a pinch of za’atar for visual pop. Place the bowl of minted yogurt in the center, surrounded by piles of warm, charred pita triangles, vibrant tomato and cucumber slices, and a small bowl of briny Kalamata olives. For a complete meal, serve alongside a simple couscous salad or a fattoush salad. This setup is perfect for casual, hands-on dining where everyone can build their own perfect bite.
How Does This Compare?
You might wonder how these Za’atar Lamb Kofta differ from other grilled meat dishes. Unlike a classic beef burger, kofta relies on a finer blend of spices and herbs integrated directly into the meat, rather than just a seasoning on the surface. Compared to Greek gyros meat (which is typically sliced from a vertical rotisserie), kofta are hand-shaped, offering a more rustic, homemade texture. They are also distinct from Indian seekh kebabs, which often use a wider array of potent spices like garam masala and chili powder. Our version highlights the earthy, tangy, and herbal notes of the Eastern Mediterranean, with za’atar taking center stage.
Your Questions, Answered: FAQ
Can I make the kofta mixture ahead of time?
Absolutely. You can prepare the meat mixture, cover it tightly, and refrigerate it for up to 24 hours before shaping and cooking. This can actually improve the flavor as the spices meld.
What if I can’t find za’atar at my grocery store?
It’s becoming more common, but if you can’t find it, check Middle Eastern markets or online. As mentioned in the substitutions, a homemade blend of thyme, sumac, and sesame seeds is a great stand-in.
How do I know when the kofta are done cooking?
The best way is to use an instant-read meat thermometer. Insert it into the thickest part of a kofta; it should read 160°F (71°C). Visually, they should be nicely browned and firm to the touch, with juices running clear.
Can I freeze uncooked or cooked kofta?
Yes, both ways work. For uncooked, shape them on skewers, freeze solid on a tray, then transfer to a freezer bag for up to 3 months. Thaw in the fridge before cooking. Cooked kofta can be frozen and reheated gently in the oven.
Is the yogurt sauce necessary?
While the kofta are delicious on their own, the minted yogurt sauce provides a crucial cooling, creamy, and acidic element that cuts through the richness of the lamb and complements the spices perfectly. It’s highly recommended!
Final Thoughts
These Za’atar Spiced Lamb Kofta with Minted Yogurt are more than just a recipe—they’re an experience. They bring the vibrant, welcoming flavors of Eastern Mediterranean cooking right to your kitchen or backyard grill. The process is straightforward, the ingredients are impactful, and the result is consistently impressive. Whether you’re cooking for a family dinner or hosting friends, this dish promises a symphony of textures and tastes that will have everyone reaching for more. So fire up the grill, mix that sauce, and get ready for a truly wonderful meal.
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