These aromatic Turkish lamb kofta are packed with warm spices and fresh herbs, grilled to perfection and served with a cooling mint yogurt sauce and grilled vegetables for an authentic Middle Eastern feast with just 4g net carbs per serving.
Recipe Details
Ingredients
- 680g ground lamb (80/20 fat ratio)
- 1/2 medium yellow onion, very finely minced
- 90ml fresh parsley, finely chopped
- 45ml fresh mint, finely chopped
- 4 cloves garlic, minced
- 10ml ground cumin
- 5ml ground coriander
- 10ml sweet paprika
- 2.5ml ground allspice
- 1.25ml ground cinnamon
- 1.25ml cayenne pepper
- 10ml kosher salt
- 5ml freshly ground black pepper
- 240ml full-fat Greek yogurt
- 1/2 medium cucumber, grated and drained
- 30ml fresh mint, chopped
- 15ml fresh lemon juice
- 15ml extra virgin olive oil
- 1 medium eggplant, sliced into rounds
- 2 medium zucchini, sliced lengthwise
- 2 large red bell peppers, cut into strips
- 5ml sumac powder (optional)
- 60ml fresh pomegranate seeds
Instructions
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In a large bowl, combine 680g ground lamb (80/20 fat ratio), 1/2 medium yellow onion, 90ml fresh parsley, 45ml fresh mint, 4 cloves garlic, 10ml ground cumin, 5ml ground coriander, 10ml sweet paprika, 2.5ml ground allspice, 1.25ml ground cinnamon, 1.25ml cayenne pepper, 10ml kosher salt, and 5ml freshly ground black pepper.
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Mix thoroughly with your hands until well combined. Cover and refrigerate for 30 minutes to allow flavors to meld.
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Meanwhile, make yogurt sauce by combining 240ml full-fat Greek yogurt, grated and drained 1/2 medium cucumber, 30ml fresh mint, 15ml fresh lemon juice, and a pinch of salt. Refrigerate until needed.
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Preheat grill to medium-high heat. Oil the grates well.
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With wet hands, form lamb mixture into 12 oval-shaped kofta, about 10cm (4 inches) long. Thread onto metal skewers if desired.
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Brush 1 medium eggplant, 2 medium zucchini, and 2 large red bell peppers with 15ml extra virgin olive oil and season with salt and pepper.
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Grill vegetables for 8-10 minutes, turning once, until tender and lightly charred. Remove and keep warm.
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Grill kofta for 10-12 minutes, turning every 3 minutes, until browned all over and cooked through (internal temperature 71°C/160°F).
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Arrange kofta and grilled vegetables on a serving platter. Drizzle with yogurt sauce and sprinkle with 5ml sumac powder (optional) if using.
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Garnish with 60ml fresh pomegranate seeds and serve immediately with additional yogurt sauce on the side.
Tips
Lamb Quality: Use lamb with some fat content (80/20) for juicy, flavorful kofta. Very lean lamb will result in dry, tough patties.
Mixing Technique: Don't overmix the lamb mixture or it will become dense. Mix just until ingredients are evenly distributed.
Chilling Time: The 30-minute chill helps flavors develop and makes the mixture easier to shape without falling apart.
Wet Hands: Keep hands damp when shaping kofta to prevent the mixture from sticking to your hands.
Grill Temperature: Medium-high heat ensures proper browning without burning the outside before the inside cooks through.
Vegetable Selection: Choose firm vegetables that won't fall apart on the grill. Cut them thick enough to maintain structure.
Make-Ahead: Kofta can be shaped and yogurt sauce made up to 4 hours ahead. Keep refrigerated until ready to grill.
Carb Count: Approximately 4g net carbs per serving, perfect for ketogenic eating while delivering authentic Turkish flavors.