Juicy, spiced lamb kofte rest on a cool, creamy yogurt-cucumber sauce for a bright contrast; served with warm pita for scooping and finishing with lemon and sumac.
Warm Kofte, Cool Yogurt: A Tray for Scooping
Juicy, spiced lamb kofte rest on a creamy cucumber-yogurt bed so you can scoop, squeeze, and finish each bite with lemon and sumac.
This tray is built around contrast: the warm, slightly charred lamb kofte against a bright, cool yogurt-cucumber sauce. It solves the eternal weeknight problem of wanting something flavorful and a little special without a lot of fuss — shape the kofte, roast or grill them quickly, and let the sauce do the heavy lifting on the flavor front. The result is juicy, aromatic meat you eat with your hands and a sauce that refreshes every bite.
Make the yogurt-cucumber sauce first so it has time to chill and meld. Grate the cucumber on the large holes of a box grater, then press it in a clean towel or paper towel to remove excess moisture; that step keeps the sauce from becoming watery. Stir the drained cucumber into Greek yogurt with a little minced garlic, lemon juice, olive oil, chopped dill, salt, and pepper; taste for brightness and chill while you finish the kofte.
For the kofte, finely grate or mince the yellow onion and squeeze out the liquid before it hits the lamb — that keeps the mixture from getting soggy. Mix the onion with ground lamb, minced garlic, chopped parsley, cumin, coriander, cinnamon, paprika, red pepper flakes, salt, and pepper, but don’t overwork it; gentle handling keeps the kofte tender. Wet your hands slightly to shape the mixture into eight oblong kofte and cook until nicely browned and just cooked through, about 12–15 minutes depending on your method.
Serve the kofte over the chilled yogurt-cucumber sauce with warm pita for scooping. Finish each portion with a squeeze of lemon, a sprinkle of sumac or extra parsley, and an extra drizzle of olive oil if you like. The sauce can be made a day ahead, and the kofte mixture holds well in the fridge for a few hours if you want to shape them just before cooking — perfect for an easy weeknight dinner or a casual gathering.
Ingredients
How to Make Lamb Kofte Yogurt Cucumber Tray
- Make the yogurt-cucumber sauce first: grate the cucumber on the large holes of a box grater, then press in a clean towel or paper towel to remove excess moisture.
- In a medium bowl, combine the drained cucumber, Greek yogurt, 1 clove minced garlic, lemon juice, 1 tbsp olive oil, chopped dill, 1/4 tsp salt and a few grinds of black pepper; mix until smooth and chill while you finish the kofte.
- Prepare the kofte mixture: finely grate or mince the onion and squeeze out excess liquid, then add it to a large bowl with the ground lamb, 2 cloves minced garlic, chopped parsley, cumin, coriander, cinnamon, paprika, red pepper flakes, 3/4 tsp salt, and 1/2 tsp black pepper.
- Mix the lamb mixture gently with your hands until evenly combined (avoid overworking); shape into 8 oblong kofte (about 2.5–3 oz each) using slightly wet hands to prevent sticking.
- Heat 1 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat; add kofte in a single layer and cook 3–4 minutes per side until well browned and an instant-read thermometer reads 160°F in the center (work in batches if needed).
- While the kofte cook, warm the pita in a dry skillet or wrapped in foil in a 350°F oven for 5–7 minutes; if you prefer broiled kofte, place on a rimmed sheet under a hot broiler 3–4 minutes per side instead of pan-frying.
- To assemble the tray, spread the yogurt-cucumber sauce across a serving platter, arrange the hot kofte on top, drizzle with the remaining 1 tbsp olive oil, sprinkle sumac and extra chopped parsley, and serve with warm pita and lemon wedges.
Recipe Card
Lamb Kofte Yogurt Cucumber Tray
Juicy, spiced lamb kofte rest on a cool, creamy yogurt-cucumber sauce for a bright contrast; served with warm pita for scooping and finishing with lemon and sumac.
- Prep
- 20 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Make the yogurt-cucumber sauce first: grate the cucumber on the large holes of a box grater, then press in a clean towel or paper towel to remove excess moisture.
- In a medium bowl, combine the drained cucumber, Greek yogurt, 1 clove minced garlic, lemon juice, 1 tbsp olive oil, chopped dill, 1/4 tsp salt and a few grinds of black pepper; mix until smooth and chill while you finish the kofte.
- Prepare the kofte mixture: finely grate or mince the onion and squeeze out excess liquid, then add it to a large bowl with the ground lamb, 2 cloves minced garlic, chopped parsley, cumin, coriander, cinnamon, paprika, red pepper flakes, 3/4 tsp salt, and 1/2 tsp black pepper.
- Mix the lamb mixture gently with your hands until evenly combined (avoid overworking); shape into 8 oblong kofte (about 2.5–3 oz each) using slightly wet hands to prevent sticking.
- Heat 1 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat; add kofte in a single layer and cook 3–4 minutes per side until well browned and an instant-read thermometer reads 160°F in the center (work in batches if needed).
- While the kofte cook, warm the pita in a dry skillet or wrapped in foil in a 350°F oven for 5–7 minutes; if you prefer broiled kofte, place on a rimmed sheet under a hot broiler 3–4 minutes per side instead of pan-frying.
- To assemble the tray, spread the yogurt-cucumber sauce across a serving platter, arrange the hot kofte on top, drizzle with the remaining 1 tbsp olive oil, sprinkle sumac and extra chopped parsley, and serve with warm pita and lemon wedges.
Nutrition
- Carbohydrates
- 41
- Saturated Fat
- 15
- Sodium
- 1060
- Fiber
- 2.5
- Unsaturated Fat
- 25
- Protein
- 43
- Fat
- 40
- Cholesterol
- 105
- Trans Fat
- 0.1
- Calories
- 660
- Sugar
- 9