Turkish-inspired Lamb Köfte with Yogurt Sauce

Ingredients

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Fresh herbs, for garnish Fresh herbs, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 24g (Saturated Fat: 9g)
• Carbohydrates: 4g (Sugars: 3g)
• Protein: 22g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground lamb, chopped onion, minced garlic, cumin, paprika, coriander, oregano, cayenne pepper (if using), salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small, elongated meatballs, about 2 inches in length.
3. 3.
   Preheat the grill or grill pan over medium-high heat. Brush the surface with olive oil to prevent sticking.
4. 4.
   Grill the köfte for about 4-5 minutes per side, or until they are cooked through and slightly charred on the outside.
5. 5.
   While the köfte are grilling, prepare the yogurt sauce. In a small bowl, combine the plain yogurt, chopped mint, chopped dill, lemon juice, salt, and pepper. Mix well.
6. 6.
   Once the köfte are cooked, transfer them to a serving platter. Drizzle the yogurt sauce over the köfte and garnish with fresh herbs.
7. 7.
   Serve the Lamb Köfte with warm pita bread, pickled vegetables, and a fresh salad for a complete Turkish dining experience.

Treat your ingredients with care...

• Ground lamb — Ensure that the ground lamb is fresh and has a good fat-to-lean ratio for juicy and flavorful köfte.
• Fresh herbs — Use fresh mint and dill for the yogurt sauce to enhance the aroma and taste of the dish.

Tips & Tricks

• For a smokier flavor, you can add a pinch of smoked paprika to the köfte mixture.
• If you prefer a milder taste, reduce the amount of cayenne pepper or omit it altogether.
• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• If you don't have a grill, you can also cook the köfte in a skillet over medium heat.
• Leftover köfte can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Lamb Köfte as a main course, accompanied by warm pita bread, a side of yogurt sauce, and a fresh salad. You can also serve it as part of a mezze platter with other Turkish appetizers.

Presentation advice

Arrange the grilled köfte on a platter, drizzle the yogurt sauce over them, and garnish with fresh herbs such as mint and dill. Serve with warm pita bread on the side for an inviting presentation.