Lamb Koftas with Flatbreads, Tzatziki & Tomato Salad

Juicy, aromatic and brilliant straight from the barbecue, these lamb koftas are an easy way to turn quality British lamb into a relaxed summer dinner.

The lamb is combined with garlic, cumin, coriander and fresh herbs before being shaped into koftas and cooked until beautifully browned. Serve them with warm flatbreads, cooling homemade tzatziki and a simple tomato salad for a meal made for sharing outside on an August evening.

Even better, most of the preparation can be done before you light the barbecue.

• Serves: 4
• Preparation: 25 minutes, plus chilling
• Cooking: 10-15 minutes
• Difficulty: Easy

Ingredients 

For the lamb kofta

• 600g British lamb mince 
• 2 garlic cloves, finely grated
• 1 small onion, very finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• Half tsp smoked paprika
• Small handful of fresh mint, finely chopped
• Small handful of flat-leaf parsley, finely chopped
• Sea salt
• Freshly ground black pepper
• 1 tbsp olive oil

For the tzatziki

• 250g Greek yoghurt
• Half a cucumber
• 1 small garlic clove, finely grated
• Small handful of fresh mint, chopped
• Half a lemon
• 1 tbsp extra virgin olive oil
• Sea salt

For the tomato salad

• 400g ripe tomatoes
• Half a red onion, very finely sliced
• Small handful of parsley
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Sea salt
• Freshly ground black pepper

To serve

• 4 large flatbreads
• 1 lemon, cut into wedges
• Fresh mint
• Tzatziki

Method 

1. Make the kofta mixture

   Place the British lamb mince into a large bowl with the garlic, onion, cumin, coriander, smoked paprika, mint and parsley.

   Season generously with salt and black pepper.

   Use clean hands to gently combine the ingredients. Avoid working the mince more than necessary.

    

2. Shape the koftas

   Divide the mixture into approximately eight equal portions.

   Shape each portion into a short sausage-shaped kofta. You can cook them as they are or mould them around suitable barbecue skewers.

   Place on a tray, cover and refrigerate for around 30 minutes to firm up.

    

3. Make the tzatziki

   Coarsely grate the cucumber and squeeze out as much excess liquid as possible.

   Combine it with the Greek yoghurt, garlic, mint, lemon juice and olive oil. Season with a little sea salt.

   Cover and keep chilled until you're ready to serve.

    

4. Prepare the tomato salad

   Cut the tomatoes into a mixture of slices and wedges and arrange them in a bowl.

   Add the finely sliced red onion and parsley.

   Dress with the olive oil and red wine vinegar, season and gently toss together.

   August is a particularly good time to keep this side simple and let ripe seasonal tomatoes provide most of the flavour.

    

5. Cook the lamb koftas

   Preheat the barbecue to a medium-high heat.

   Lightly brush the koftas with oil before placing them onto the grill.

   Cook for approximately 10–12 minutes, turning regularly so they develop an even golden-brown exterior and are thoroughly cooked through.

   If you're using wooden skewers, soak them in water beforehand to reduce scorching.

    

6. Warm the flatbreads

   Place the flatbreads onto the barbecue for around 30 seconds on each side, just until they're warm and beginning to char.

   Keep them wrapped in a clean tea towel until serving.

    

7. Build your flatbreads

   Bring everything to the table and let everyone build their own.

   Start with a warm flatbread and spoon over some tzatziki. Add the lamb koftas and tomato salad before finishing with fresh mint and a squeeze of lemon.

Butcher’s Suggestion

Don't choose excessively lean lamb mince for koftas. A little fat is your friend here: it brings flavour and helps the koftas remain juicy when they're exposed to the high heat of the barbecue.

When mixing, handle the mince gently rather than compacting it heavily. You want the koftas to hold together without becoming dense.

Can you cook lamb koftas on the BBQ?

Absolutely. A barbecue is particularly well suited to lamb koftas because the high heat browns the outside of the meat while adding a smoky flavour.

They're also convenient for entertaining because you can make and shape them ahead of time, then cook them once everyone is ready to eat.

Can you make lamb koftas without skewers?

Yes. Simply shape the mixture into short, fairly compact sausage shapes.

Skewers can make them easier to turn and serve, but they aren't essential to the recipe.

What can you serve with lamb koftas?

Flatbreads and tzatziki make an easy starting point, but lamb koftas also work particularly well with grilled vegetables, couscous, hummus, tabbouleh or a simple seasonal salad.

For a bigger barbecue, serve them alongside a selection of British sausages, burgers and BBQ meats.

 

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