Lamb Koftas with Herb Yoghurt and Griddled Flatbread
5 from 1 vote

Lamb Koftas with Herb Yoghurt and Griddled Flatbread

Course: Mains
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4 people
Author: Anna Bloomfield
Whether cooked in the oven, on the hob or on the barbecue, these lamb koftas make a great summer dinner.
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For the lamb koftas

  • 500 g lamb mince
  • 1 spring onion (finely sliced)
  • 1 large clove garlic (crushed)
  • 2 tablespoons finely chopped fresh mint
  • 1 teaspoon cumin
  • teaspoons coriander
  • ½ teaspoon black pepper
  • ½ teaspoon salt

For the herb yoghurt

  • 150 ml natural yoghurt
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste

To serve

  • Flat bread of your choice
  • Salad of your choice or a mixture of chopped herbs, sliced spring onion and pomegranate seed sliced spring onion and pomegranate seeds


For the lamb koftas

  • Preheat the oven to 200°C.
  • Place the kofta ingredients into a large bowl and mix thoroughly with your hands. 
  • Divide into eight portions and shape each portion into a long sausage shape. Insert a skewer if using. 
  • Place on a lightly oiled non-stick baking sheet and place into the preheated oven for 15 minutes or until cooked through.

For the herb yoghurt

  • Mix the yoghurt and chopped herbs together. Season to taste.

For the flatbreads

  • Heat a griddle pan until hot then place the flatbread on the griddle, heating until it scorches. Turn the bread and scorch the other side. Cool on a wire rack whilst the remaining breads are toasted.
  • While the flat breads are toasting prepare the salad.
  • Serve with a wedge of lemon on the side, for squeezing over the top of everything before eating.


Calories: 381kcal (19%) | Carbohydrates: 2g (1%) | Protein: 22g (44%) | Fat: 30g (46%) | Saturated Fat: 13g (65%) | Cholesterol: 96mg (32%) | Sodium: 384mg (16%) | Potassium: 358mg (10%) | Sugar: 1g (1%) | Vitamin A: 175IU (4%) | Vitamin C: 1.8mg (2%) | Calcium: 76mg (8%) | Iron: 2.4mg (13%)

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