If you are searching for a dish that bursts with fragrant spices, tender meat, and creamy tang, this Turkish Lamb Kofta Kebabs with Yogurt Sauce Recipe is an absolute must-try. Combining the rich flavors of ground lamb blended with aromatic herbs and spices, these kofta kebabs are grilled to perfection and paired with a cooling, zesty yogurt sauce that elevates every bite. Whether you’re cooking for a casual weeknight dinner or impressing guests at a gathering, this recipe delivers a mouthwatering experience that captures the heart of Turkish cuisine with every delicious morsel.
Ingredients You’ll Need
Getting started on these kofta kebabs is delightfully simple thanks to a handful of wholesome ingredients. Each element plays a crucial role, from the spiced lamb bringing boldness to the creamy yogurt sauce balancing with its refreshing tang, making the flavors shine brilliantly together.
- 1 lb lamb mince: The star protein, providing juicy tenderness and rich flavor that defines authentic kofta.
- 1 small onion (grated or minced): Adds moisture and subtle sweetness, helping keep the koftas tender.
- 1 garlic clove (minced): Brings a warm, pungent aroma that elevates the savory profile of the meat.
- 1/4 cup ground pistachio nuts (optional): Adds a slight crunch and earthy nuttiness, making these koftas extra special.
- 3/4 tsp cooking or kosher salt: Enhances all the flavors, be sure to adjust if using table salt or salt flakes.
- 1 tsp black pepper: Provides a mild heat and depth to the spiced meat mixture.
- 1 tbsp cumin powder: A warm, earthy spice essential to creating that authentic Middle Eastern taste.
- 1 tbsp red pepper flakes: Adds a gentle kick and vibrant color to the kebabs.
- 1 tbsp olive oil: Used for cooking the kebabs to a perfect golden char without drying them out.
- 3/4 cup plain Greek yogurt: The base for the sauce bringing a creamy, tangy contrast to the grilled lamb.
- 1 tbsp lemon juice: Brightens the yogurt sauce with a fresh citrus zing.
- 1/2 garlic clove (minced): Infuses the yogurt sauce with just a hint of pungency and depth.
- Salt and pepper (to taste): Season the sauce perfectly to complement the hearty meat.
- Pita or Lebanese flatbread (warmed): Perfect for wrapping or serving alongside, soaking up every delicious sauce drip.
- Lettuce leaves: For fresh crunch and to lighten the dish.
- Sliced tomato: Adds juicy sweetness that balances the spices beautifully.
- Sliced red onion: Offers a mild sharpness and color contrast that brightens the plate.
How to Make Turkish Lamb Kofta Kebabs with Yogurt Sauce Recipe
Step 1: Prepare the Yogurt Sauce
Start by mixing the yogurt, lemon juice, minced garlic, salt, and pepper until smooth. Pop this in the refrigerator so the flavors can meld and develop while you prepare the kebabs. This cool and tangy sauce will be the perfect foil to the warm, spiced lamb.
Step 2: Combine the Kebab Ingredients
In a large bowl, mix the lamb mince, grated onion, minced garlic, ground pistachios, salt, black pepper, cumin, and red pepper flakes. Use your hands to gently bring everything together, being careful not to overmix to keep the kebabs tender and juicy.
Step 3: Shape the Kofta Kebabs
Divide the meat mixture into 8 equal portions and mold each around skewers, pressing gently to form long, sausage-like shapes. This step is where the traditional shape of the Turkish kofta begins to take form, so have fun getting those edges nice and neat!
Step 4: Cook the Kebabs
Heat olive oil in a large skillet over medium-high heat. Arrange the skewers in the pan, fitting them snugly and turning occasionally so they brown evenly on all sides. Cooking usually takes about 8 minutes for a perfect char outside and a juicy center.
Step 5: Prep the Fresh Accompaniments
While the kebabs cook, slice tomatoes and red onions. These fresh vegetables add a lovely balance of brightness and crunch that contrasts so well with the rich kofta and creamy sauce.
Step 6: Assemble and Serve
Lay out warmed pita bread, lettuce leaves, and the sliced vegetables. Serve the cooked koftas on skewers alongside generous dollops of the chilled yogurt sauce. Don’t forget some lemon wedges on the side for an extra squeeze of zest that really brings everything alive!
How to Serve Turkish Lamb Kofta Kebabs with Yogurt Sauce Recipe
Garnishes
Fresh herbs like parsley or mint sprinkled on top add vibrant color and a refreshing herbal note. A drizzle of extra olive oil or a pinch of smoked paprika over the yogurt sauce can make your presentation pop and add extra depth.
Side Dishes
Serve these kofta kebabs with a crisp cucumber salad, a simple tabbouleh, or even some roasted vegetables for a hearty, balanced meal. Rice pilaf or bulgur wheat also complement the spices beautifully while soaking up the yogurt sauce.
Creative Ways to Present
Try serving the kofta kebabs as a build-your-own wrap station with pita, yogurt sauce, and fresh veggies, letting everyone customize their own. Alternatively, pile them over a bed of greens for a flavorful and protein-packed salad that’s as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
Place leftover kofta kebabs and yogurt sauce in separate airtight containers. Stored in the refrigerator, they will keep well for up to 3 days, making them perfect for quick lunches or snacks.
Freezing
If you have extra koftas, you can freeze them. Arrange uncooked kofta kebabs on a tray, freeze until solid, then transfer to a sealed freezer bag. This way, they’ll keep for up to 3 months and can be cooked directly from frozen with a bit of extra time.
Reheating
Reheat cooked kofta kebabs gently in a skillet over medium heat or in the oven to maintain their juiciness. Warm the yogurt sauce separately and give it a good stir before serving for the best flavor.
FAQs
Can I substitute beef for lamb in the Turkish Lamb Kofta Kebabs with Yogurt Sauce Recipe?
Absolutely! Ground beef can be used as an alternative and will still produce delicious koftas. Keep in mind lamb has a richer flavor, so seasoning might be adjusted slightly to taste.
Is the pistachio nut essential in the kofta mixture?
No, it’s optional but highly recommended for added texture and a subtle nutty flavor that makes the kebabs stand out. If you have nut allergies, feel free to leave them out.
How spicy are the red pepper flakes in these koftas?
The red pepper flakes add a moderate heat that can be adjusted according to your preference. You can reduce or omit them for a milder flavor or increase for more kick.
What type of yogurt is best for the yogurt sauce?
Plain Greek yogurt works best due to its thick, creamy texture and tangy taste. However, regular plain yogurt can be used if Greek is unavailable; just strain it a bit to thicken.
Can these kebabs be cooked on a grill instead of a skillet?
Definitely! Grilling imparts a wonderful smoky flavor and char that’s very authentic for kofta. Just be sure to oil the grill grates well to prevent sticking and cook the kebabs carefully as they can cook quickly.
Final Thoughts
This Turkish Lamb Kofta Kebabs with Yogurt Sauce Recipe is a sincere celebration of bold flavors and homey comfort all rolled into one. It’s a dish that invites sharing, warmth, and delight whether it’s for a weekday family dinner or a special occasion. I encourage you to give it a whirl and see how effortlessly you can bring a taste of Turkish tradition right to your own kitchen. You’re going to love every bite!
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Turkish Lamb Kofta Kebabs with Yogurt Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings (8 kebabs)
- Category: Main Course
- Method: Frying
- Cuisine: Turkish
Description
These Turkish Lamb Kofta Kebabs are flavorful, juicy, and perfect for a quick and satisfying meal. Ground lamb is seasoned with aromatic spices and pistachios, then grilled on skewers and served with a tangy yoghurt sauce, fresh vegetables, and warm pita bread. This delicious kebab recipe brings a taste of Turkish cuisine right to your kitchen.
Ingredients
For the Kofta Kebabs
- 1 lb / 500g lamb mince (ground lamb, or substitute with beef)
- 1 small onion, grated or minced (about 1/4 cup, white, brown or yellow)
- 1 garlic clove, minced
- 1/4 cup pistachio nuts, ground (Optional)
- 3/4 tsp cooking salt / kosher salt (halve for table salt, +50% for salt flakes)
- 1 tsp black pepper
- 1 tbsp cumin powder
- 1 tbsp red pepper flakes
- 1 tbsp olive oil
For the Yoghurt Sauce
- 3/4 cup plain yoghurt (Greek yoghurt recommended)
- 1 tbsp lemon juice
- 1/2 garlic clove, minced
- Salt and pepper, to taste
To Serve
- Pita bread or Lebanese flatbread, warmed
- Lettuce leaves of choice
- Sliced tomato
- Sliced red onion
- Lemon wedges (optional)
Instructions
- Prepare the Yoghurt Sauce: In a small bowl, mix together the yoghurt, lemon juice, minced garlic, salt, and pepper. Place the sauce in the refrigerator to allow the flavors to develop while you prepare the kebabs.
- Combine Kofta Ingredients: In a large bowl, add the ground lamb, grated onion, minced garlic, ground pistachios (if using), salt, black pepper, cumin powder, and red pepper flakes. Use your hands to gently combine the ingredients without overmixing, ensuring the mixture remains tender.
- Shape the Koftas: Divide the mixture into 8 equal portions. Mold each portion onto skewers, shaping them into elongated patties or logs to hold on the skewers.
- Cook the Kebabs: Heat the olive oil in a large skillet over medium-high heat. Arrange the skewers in the skillet, placing them in alternating directions to fit all at once. Cook for about 8 minutes total, turning occasionally to brown all sides and cook through evenly.
- Prepare the Vegetables: While the kebabs are cooking, slice the tomatoes and red onion to prepare for serving.
- Serve: Remove the kebabs from the skillet and serve immediately with warm pita bread or Lebanese flatbread, lettuce leaves, sliced tomatoes, sliced red onion, and the chilled yoghurt sauce. Add lemon wedges on the side for an extra burst of flavor.
Notes
- Grate or finely mince the onion to help bind the kofta and add moisture without large chunks.
- Ground pistachios add a subtle nuttiness and texture but can be omitted if unavailable.
- Adjust the salt quantity depending on the type of salt used: table salt, kosher salt, or salt flakes.
- Use fresh lemon juice in the yoghurt sauce for the best flavor balance.
- Do not overmix the meat mixture to avoid tough koftas.
- If skewers are wooden, soak them in water for 30 minutes before using to prevent burning.
