Spiced lamb mince shaped onto skewers and grilled over direct heat until charred and juicy, served with cool yoghurt and flatbread. Fast, flavourful, and satisfying.
smokeandsoil.com/recipes/grilled-lamb-kofta-with-yoghurt
by L Field
Prep
20 min
Cook
15 min
Total
35 min
Serves
4
Level
Hard
Method
BBQ
For the Kofta
Kofta is as much about the mix as the grill. Get the spicing right, keep the meat cold until the last minute, and cook them hot and fast. They should have colour on the outside and be just cooked through, with a tender, juicy centre. The balance of fresh herbs like mint, warming spices such as cumin and smoked paprika, and a good pinch of salt brings the lamb to life without overwhelming its natural flavour.
The method here is straightforward—direct heat grilling over clean-burning coals, which gives the kofta a subtle smokiness without bitterness. Using metal skewers helps maintain shape and ensures even cooking, while an instant-read thermometer takes the guesswork out of timing. The cooling yoghurt sauce, brightened with lemon and fresh mint, cuts through the richness and adds a fresh, clean contrast that keeps the whole dish balanced and approachable.
This recipe is a clear example of everyday BBQ done well: simple ingredients, seasonal freshness, and precise technique coming together over fire. It’s not about fuss or flash, but rather about respecting the ingredients and the process. When done right, grilled lamb kofta with yoghurt is a satisfying way to bring a little craft and care to your home cooking.
For the Kofta
finely grated
crushed
finely chopped
For the Yoghurt
from a local dairy)
juiced
chopped
Health Notes
British grass-fed lamb is a good source of complete protein and a useful dietary source of iron and zinc. Shoulder and shanks have more fat than leg or loin — trim visible fat before cooking if you prefer a lighter result.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
More Like This
A crisp, refreshing slaw made with crunchy apples and a sharp cider vinegar dressing. The perfect no-cook accompaniment to rich, smoky meats.
A classic, simple apple sauce, perfect for accompanying pork dishes.
Simple balsamic and olive oil dressing perfect for grilled pork steaks and charred radicchio.
Never miss a recipe
For the Yoghurt
Kofta Preparation and Chilling
In a large mixing bowl, combine the lamb mince, grated onion, crushed garlic, chopped mint, cumin, coriander, smoked paprika, salt, and pepper. Mix thoroughly with your hands until the ingredients are just combined. Do not overmix, as this can lead to a tough, dense texture. Divide the mixture into 8 equal portions and form them into elongated sausage shapes around the flat skewers. Place the skewered kofta on a tray and chill in the refrigerator for a minimum of 30 minutes. This step is crucial for firming the mixture and preventing it from falling apart on the grill.
Fuel and Grill Setup
Fill a chimney starter with Weber briquettes and light them. Allow them to burn until they are fully ashed over, which typically takes 15-20 minutes. Pour the glowing briquettes onto one side of the charcoal grate to establish a direct heat zone. Place the cooking grate onto the barbecue and close the lid. Allow the grill to preheat for 5 minutes, aiming for a grate temperature of approximately 200°C.
Grilling the Kofta
Place the chilled kofta directly over the hot coals in the direct heat zone. Grill for 4-5 minutes per side, turning once. The high heat will quickly develop a dark, flavourful crust. Use a meat thermometer to check the internal temperature. The kofta are ready when they reach an internal temperature of 60°C for medium-rare, or 65°C for medium. Remove the kofta from the grill immediately and allow them to rest on a clean plate for 5 minutes.
Prepare the Yoghurt
While the kofta are resting, combine the Greek-style yoghurt, lemon juice, chopped mint, and a pinch of salt in a small bowl. Stir until smooth. Serve the kofta immediately with a generous dollop of the mint yoghurt.
Prepare the Yoghurt
While the kofta are resting, combine the Greek-style yoghurt, lemon juice, chopped mint, and a pinch of salt in a small bowl. Stir until smooth. Serve the kofta immediately with a generous dollop of the mint yoghurt.
Health Notes
British grass-fed lamb is a good source of complete protein and a useful dietary source of iron and zinc. Shoulder and shanks have more fat than leg or loin — trim visible fat before cooking if you prefer a lighter result.
Per serving (estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
probe
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Written by
L Field
