1. Prepare the Kofta Mixture

Start by preparing the lamb kofta mixture. In a large mixing bowl, combine the ground lamb with the finely chopped onion, minced garlic, parsley, cilantro, and the ground spices—cumin, coriander, paprika, and cinnamon. Add salt and black pepper, and mix everything together thoroughly.

For best results, use your hands to mix the ingredients, as this ensures that the spices and herbs are evenly distributed throughout the meat. The mixture should be slightly sticky but firm enough to hold its shape when formed into meatballs. If the mixture feels too dry, you can add a tablespoon of water to help bind the ingredients together.

If you enjoy a bit of spice, feel free to add red pepper flakes to the mixture for extra heat. The amount can be adjusted to your taste, depending on how spicy you like your koftas.

2. Shape the Koftas

Once the kofta mixture is well combined, take small portions of the mixture and roll them into balls or ovals, about 2-3 inches in length. Traditionally, koftas are shaped like oblong patties, but you can shape them however you like.

You should be able to make around 12-14 koftas with this recipe, depending on the size. If you want the koftas to cook evenly, try to make them uniform in size.

For extra flavor, you can skewer the koftas onto wooden or metal skewers, which will help with grilling and allow for easy flipping during cooking.

3. Prepare the Cucumber Yogurt Sauce

While the koftas are being prepared, make the cucumber yogurt sauce. In a medium-sized bowl, combine the plain Greek yogurt with the grated or finely chopped cucumber. Be sure to remove the excess water from the cucumber before adding it to the yogurt, either by pressing it in a strainer or patting it with a paper towel.

Next, add the fresh lemon juice, olive oil, chopped dill (if using), and minced garlic (if desired). Season with salt and pepper, then stir until the ingredients are well combined. The result should be a creamy, tangy sauce with a refreshing cucumber flavor.

Taste the sauce and adjust the seasoning if needed, adding more salt, pepper, or lemon juice according to your preferences.

4. Cook the Koftas

You can cook the koftas in a variety of ways, depending on your preference and available equipment. Here are three common methods:

• Grilling: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the koftas from sticking. Grill the koftas for about 6-8 minutes on each side, or until they are golden brown on the outside and cooked through on the inside. If using skewers, make sure to rotate them every few minutes to ensure even cooking.

• Pan-Frying: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the koftas to the pan. Cook for about 6-8 minutes on each side, turning occasionally to ensure they cook evenly. The koftas should be golden brown on the outside and fully cooked on the inside. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).

• Baking: Preheat the oven to 400°F (200°C). Place the koftas on a lined baking sheet and bake for 20-25 minutes, or until they are golden and fully cooked. This method is great for making a larger batch of koftas and requires less hands-on attention.

No matter the cooking method, be sure to keep an eye on the koftas to avoid overcooking. They should be juicy and tender on the inside while having a slightly crispy exterior.

5. Serve the Koftas with the Cucumber Yogurt Sauce

Once the koftas are cooked, remove them from the heat and let them rest for a few minutes before serving. This allows the juices to redistribute, keeping the koftas moist and flavorful.

Serve the koftas with a generous dollop of cucumber yogurt sauce on the side. The cool, tangy sauce pairs perfectly with the savory, spiced lamb, balancing the richness and providing a refreshing contrast.

Lamb Kofta with Cucumber Yogurt Sauce can be served with a variety of sides, such as pita bread, flatbreads, couscous, rice, or a fresh green salad. You can also garnish the dish with extra fresh herbs, like cilantro or parsley, for added color and flavor.