Grilled Harissa Lamb Kofta with Cool Tzatziki
45 min · Medium
#grill#high-protein#middle-eastern#summer
Smoky, spiced and made for warm evenings: juicy lamb kofta shot through with fiery harissa and cumin, charred until caramelised, then cooled down with a garlicky cucumber-mint yogurt. Fire up the grill and bring the mezze table to life.
Ingredientsfor 4 portions
- 600 g Ground Lamb, Raw
- 2 tbsp Harissa
- 3 clove Garlic, minced
- 2 tsp Ground Cumin by Great Value
- 100 g Red Onions, grated and squeezed dry
- 300 g Greek Yogurt
- 150 g Cucumber, grated and squeezed dry
- 8 g Mint, finely chopped
Steps
- Make the tzatziki first so the flavours mingle: stir the Greek yogurt with the grated, squeezed-dry cucumber, half the chopped mint and a pinch of salt. Chill until serving.
- In a large bowl, combine the lamb, harissa, cumin, grated onion, minced garlic, the remaining mint and a good pinch of salt. Mix with your hands just until it comes together — overworking makes tough kofta.
- Divide into 8 portions and mould each around a skewer into a long sausage shape, pressing firmly so they hold. Chill for 15 minutes to set.
- Heat a grill or griddle to high. Cook the kofta for 8–10 minutes, turning every couple of minutes, until deeply charred outside and just cooked through.
- Rest for a couple of minutes, then serve hot with the cool tzatziki for dipping.
