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Lamb Koftas with Mint Yoghurt & Flatbreads
Packed with flavour and ready in under half an hour, these juicy lamb koftas are a fantastic midweek meal or weekend treat. Made with Yorkshire lamb, fresh herbs, and warm spices, they’re grilled or pan-fried until golden and served with soft flatbreads, a cooling mint yogurt, and crisp salad. Quick to make and easy to customise, this is a go-to recipe for anyone who loves bold, fresh flavours with minimal fuss.
See the instructionsprint the recipe
Ingredients:
For the koftas:
- 500g lamb mince
- 1 garlic clove, finely chopped
- 1 small onion, grated or very finely diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp paprika or chilli powder (optional)
- 1 tbsp chopped fresh parsley or mint
- Salt and pepper
- 1 tbsp olive oil (for cooking)
For the mint yoghurt:
- 150g natural yoghurt
- Small handful fresh mint, finely chopped
- 1 tsp lemon juice
- Salt to taste
To serve:
- 4 flatbreads or pitta breads
- Shredded lettuce or salad leaves
- Diced tomato and cucumber
- Extra lemon wedges
Cooking Instructions:
- In a large bowl, mix together all the kofta ingredients. Using clean hands, shape the mixture into 8–10 small sausage shapes or patties.
- Chill for 10–15 minutes if you have time (this helps them hold their shape).
- Heat a non-stick frying pan or grill over medium-high heat with a little olive oil. Cook the koftas for 8–10 minutes, turning occasionally, until browned and cooked through.
- While the koftas are cooking, mix the yogurt, mint, lemon juice, and a pinch of salt in a small bowl.
- Warm your flatbreads or pittas.
- To serve, layer salad leaves, chopped veg, and koftas onto each flatbread. Drizzle with mint yogurt and a squeeze of lemon.
- Roll or fold and enjoy immediately — ideal with your hands and a cold drink.
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