Lantana Lamb Koftes with Tahini Yogurt Dip

Lantana Lamb Koftes with Tahini Yogurt Dip
March 27, 2018 Lantana Cafe
In Lantana Blog

Spring has sprung and Lamb is one of the new season ingredients best enjoyed at this time of year, particularly over Easter.

This lamb kofte recipe is easy to prepare in advance for large groups making it a fantastic meal to share with family and friends. Enjoy!


Makes 30 skewers and serves 10 -15


1kg/3lbs. minced ground lamb

1 ½ teaspoons ground cumin

1 ½ teaspoons smoked paprika

1 teaspoon ground allspice

1 teaspoon chilli powder

150g/1 cup (about 1 medium) finely diced red onion

25g/ ½ cup flat-leaf parsley, finely chopped

40g/ ¾ cup coriander, finely chopped, plus extra to serve

Freshly squeezed juice and grated zest of 1 lemon, plus wedges to serve

3 large eggs

1 teaspoon sea salt

60ml/ ¼ cup sunflower oil, for frying



250ml/ 1 cup Greek yogurt

25ml/ 2 tablespoons tahini paste

2 tablespoons freshly squeezed lemon juice

10g/ ¼ cup mint, finely chopped

¼ cucumber, grated

1 garlic clove, crushed

½ teaspoon sea salt



Coriander roughly chopped

Lemon wedges

30 x 15cm wooden skewers soaked in water for at least 30 minutes


To make the koftes, place all of the ingredients except the oil in a large mixing bowl and mix everything together using your hands.

Shape the kofte mixture around the soaked skewers in a sausage shape and press the mince firmly together. Transfer to a baking sheet, cover with clingfilm and set in the fridge for at least 2 hours, or preferably overnight, to firm up.

Preheat the oven to 180˚C Gas 4.

Heat the sunflower oil in a large frying pan/skillet set over a medium-high heat.

Add the koftes in batches and cook for about 4 minutes, turning them until golden brown all over.

Transfer to a clean baking sheet, while you cook the remaining koftes in the same way, adding more oil to the pan each time if necessary.

When all the koftes have been friend, place them in the preheated oven for 5 minutes to cook through.

To make the Tahini Yogurt Dip, mix all the ingredients together and season with sea salt to taste.

Serve the koftes on a platter scattered with chopped coriander, with lemon wedges and the tahini yogurt dip on the side.


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