Lamb Kofta with Yoghurt & Cucumber Dip

We know you love to cook as well as bake, so before the desserts come out, why not give this recipe from Jalna a try? Delicious and moist lamb kofta served alongside a creamy yoghurt and cucumber dip, the perfect treat for a summertime get-together with friends.

Recipe provided by Jalna Yoghourt

Lamb Kofta Ingredients:

  • 800g lamb mince
  • 4 spring onions, finely chopped
  • 1/2 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


  1. Combine lamb, spring onions, herbs, garlic, spices and seasoning in a large bowl and mix well with your hands.
  2. 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.
  3. 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.
  4. 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.

For more recipes similar to this, visit Jalna Yoghourt here