Lamb Koftas with Tzatziki

Lamb Koftas with Tzatziki

These easy lamb koftas are packed with Mediterranean flavour and cooked hot and fast over charcoal for maximum char and juiciness. No marinades, no complicated steps – just a simple mince mix, skewers, and a quick grill. Served with a fresh homemade tzatziki, they’re perfect for weeknight cooks or weekend BBQs.

Choosing the Lamb:
Look for fresh lamb mince with a bit of fat content (around 15–20%). Too lean and your koftas can dry out over high heat. If you’re not a lamb fan, beef works well, and turkey is a lighter option.

Equipment Needed:
•    Weber GA - Charcoal BBQ (kettle, portable BBQ or similar)
•    Lump charcoal
•    Chimney starter
•    Metal or soaked wooden skewers
•    Instant-read thermometer
•    Mixing bowl

Why Cook Koftas Over Charcoal?
Cooking koftas directly over charcoal gives you that slight char and smokiness you just can’t get from a pan. The high heat also helps seal in the juices quickly, keeping the koftas tender while building flavour on the outside.

Preparation:
Start by making the kofta mixture. Combine the lamb mince with onion, breadcrumbs, garlic, herbs and spices. Mixing by hand works best, as you can feel when everything is evenly combined. Don’t overwork the meat or the koftas can become dense.

Shape the mixture onto skewers, keeping the koftas roughly the same size so they cook evenly. If you’ve got time, refrigerating them for a few hours (or overnight) helps the flavours develop and firms them up for grilling.

Make the tzatziki while the koftas rest. This can be done a day ahead and kept in the fridge, which actually improves the flavour.

The Cook:
Set your BBQ up for direct cooking over hot charcoal. You’re aiming for high heat with good airflow. Spread the charcoal evenly so you don’t get hot spots.

Place the koftas directly over the coals and turn them frequently. You’re looking for a nice char on the outside without burning. This is a hands-on cook, so stay close and keep them moving.

Cook until the internal temperature reaches 71°C (160°F). An instant-read thermometer is the easiest way to avoid overcooking.

The Payoff:
Once cooked, rest the koftas for a few minutes. Serve them straight off the grill with warm wraps or flatbreads, fresh tomato and onion, and plenty of tzatziki. They also work well as finger food with a bowl of dip on the side.

Ingredients:
Lamb Koftas
•    500 g lamb mince (1.1 lb)
•    ½ large brown onion, grated
•    ¼ cup panko breadcrumbs (30 g)
•    3 cloves garlic, crushed
•    2 tbsp chopped coriander (or parsley if you don’t like coriander/cilantro)
•    2 tsp paprika
•    1 tsp cumin
•    ½ tsp nutmeg
•    ¼ tsp cinnamon
•    ½ tsp ground cardamom
•    ½ tsp chilli flakes (more if you like heat)
•    1 tsp salt
•    ½ tsp black pepper
Tzatziki Dip
•    1 cup plain Greek yoghurt (240 g)
•    1 cup shredded cucumber
•    ¼ cup fresh dill, chopped
•    2 tbsp lemon juice
•    2 cloves garlic, crushed
•    ¼ tsp salt
•    ⅛ tsp black pepper

Recipe Steps:
1    In a large bowl, combine all kofta ingredients. Mix gently with your hands until evenly combined.
2    Divide the mixture evenly and shape onto skewers, forming sausage-style koftas.
3    Refrigerate for 30 minutes to firm up (optional but recommended).
4    Light a chimney of lump charcoal and allow it to ash over.
5    Spread the charcoal evenly in your BBQ for direct, high-heat cooking.
6    Preheat the grill with vents fully open.
7    Place koftas directly over the charcoal.
8    Turn every minute or so to prevent burning and promote even charring.
9    Cook until the internal temperature reaches 71°C (160°F), about 25–30 minutes depending on heat.
10    While koftas cook, mix all tzatziki ingredients in a bowl and refrigerate until ready to serve.
11    Rest koftas briefly, then serve hot with tzatziki, wraps, and fresh salad ingredients.

Recipe Info:
•    Prep Time: 15 minutes
•    Cook Time: 25–30 minutes
•    Serves: 3–4 people
•    Effort: Easy
•    Course: Main / Appetiser
•    Cuisine: Australian / Mediterranean-inspired
•    Hydration: 1 beer (optional but very recommended)

Tips & Variations:
•    Make Ahead: Koftas can be shaped the day before and stored covered in the fridge. This improves flavour and makes BBQ day easier.
•    Extra Juicy Koftas: If your mince is very lean, add 1–2 tablespoons of olive oil to the mixture.
•    Spice It Up: Add ground chilli or harissa paste to the mince for extra heat.
•    Different Proteins: Beef, chicken or turkey mince all work well with this spice mix.
•    Serving Ideas: Try serving koftas in pita bread with lettuce, tomato, red onion and a drizzle of hot sauce alongside the tzatziki.

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