# Ingredient List:
→ Lamb kofta
01 - 1 lb 2 oz ground lamb
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 tablespoon fresh mint, finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon ground cinnamon
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili flakes (optional)
11 - 1 teaspoon fine salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 tablespoon olive oil
→ Tzatziki
14 - 3/4 cup plus 1 tablespoon plain Greek yogurt
15 - 1/2 medium cucumber, finely grated and excess liquid squeezed out
16 - 1 clove garlic, minced
17 - 1 tablespoon fresh dill, chopped
18 - 1 tablespoon fresh mint, chopped
19 - 1 tablespoon lemon juice
20 - 1 tablespoon olive oil
21 - Salt and freshly ground black pepper, to taste
→ To serve
22 - 1 lemon, cut into wedges
23 - Fresh parsley or mint leaves for garnish
24 - Flatbreads, optional
# How to Make:
01 - In a large bowl, combine ground lamb with grated onion, minced garlic, chopped parsley and mint, ground cumin, ground coriander, cinnamon, smoked paprika, chili flakes if using, salt, black pepper and olive oil. Mix until ingredients are evenly distributed.
02 - Divide the mixture into 8 equal portions. With damp hands, press each portion around a metal skewer or a soaked wooden skewer into an elongated oval kebab shape.
03 - Preheat a grill or grill pan to medium-high and lightly oil the grates or pan surface to prevent sticking.
04 - Grill the skewers 10–12 minutes, turning every 2–3 minutes, until well browned and cooked through, or until an internal temperature of 160°F is reached.
05 - While the kofta cooks, combine Greek yogurt, grated cucumber, minced garlic, chopped dill and mint, lemon juice, olive oil, salt and pepper in a bowl. Stir until smooth and chill until ready to serve.
06 - Serve the kofta hot with tzatziki, garnish with lemon wedges and fresh herbs, and offer flatbreads on the side if desired.
