# Components:
→ For the Lamb Kofta
01 - 500 g ground lamb
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tbsp fresh mint, chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp ground cinnamon
09 - ½ tsp smoked paprika
10 - ½ tsp chili flakes (optional)
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - 1 tbsp olive oil
→ For the Tzatziki
14 - 200 g Greek yogurt
15 - ½ cucumber, finely grated and excess water squeezed out
16 - 1 clove garlic, minced
17 - 1 tbsp fresh dill, chopped
18 - 1 tbsp fresh mint, chopped
19 - 1 tbsp lemon juice
20 - 1 tbsp olive oil
21 - Salt and pepper to taste
→ To Serve
22 - Lemon wedges
23 - Fresh parsley or mint leaves
24 - Flatbreads (optional, not gluten-free)
# Directions:
01 - In a large bowl, combine ground lamb, onion, garlic, parsley, mint, cumin, coriander, cinnamon, paprika, chili flakes (if using), salt, black pepper, and olive oil. Mix well until all ingredients are thoroughly incorporated.
02 - Divide the mixture into 8 equal portions. With damp hands, shape each portion around a metal or soaked wooden skewer into a long, oval sausage shape.
03 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.
04 - Grill the kofta skewers for 10–12 minutes, turning occasionally, until browned and cooked through.
05 - Meanwhile, make the tzatziki: In a bowl, combine Greek yogurt, grated cucumber, garlic, dill, mint, lemon juice, olive oil, salt, and pepper. Stir until smooth. Refrigerate until ready to serve.
06 - Serve the lamb kofta hot with tzatziki, garnished with lemon wedges and fresh herbs. Optionally, add flatbreads on the side.
