# What You'll Need:
→ Lamb kofta
01 - 1.1 lb ground lamb
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 tablespoon fresh mint, 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 salt
12 - 1/2 teaspoon black pepper
13 - 1 tablespoon olive oil
→ Tzatziki
14 - 3/4 cup plus 1 tablespoon Greek yogurt
15 - 1/2 cucumber, finely grated, excess water 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 black pepper to taste
→ To serve
22 - Lemon wedges
23 - Fresh parsley or mint leaves
24 - Flatbreads (optional, not gluten-free)
# Step-by-Step Guide:
01 - In a large bowl, combine the ground lamb, grated onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, smoked paprika, chili flakes if using, salt, black pepper and olive oil. Mix with your hands or a spoon until evenly incorporated and the mixture holds together.
02 - Divide the mixture into 8 equal portions. With damp hands, shape each portion into a long, oval sausage around a metal skewer or a wooden skewer that has been soaked in water.
03 - Preheat a grill or grill pan over medium-high heat and lightly brush the grates or pan with oil to prevent sticking.
04 - Place the skewers on the hot grill and cook for 10 to 12 minutes, turning occasionally, until the exterior is browned and the meat is cooked through.
05 - While the kofta cooks, combine the Greek yogurt, grated cucumber (with excess liquid squeezed out), minced garlic, dill, mint, lemon juice, olive oil, salt and pepper in a bowl. Stir until smooth and refrigerate to allow flavors to meld.
06 - Serve the hot kofta skewers with chilled tzatziki, garnish with lemon wedges and fresh herbs, and offer flatbreads on the side if desired.
