Spiced Lamb Kofta with Tahini Yogurt and Charred Flatbread
Smoky, charred-edged lamb skewers with a deep cumin-coriander backbone, draped over cool garlicky tahini yogurt and scattered with jewel-bright pomegranate. It is the kind of plate that turns a Tuesday into a tiny celebration, and it is on the table in 35 minutes flat.
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Nutrition (per serving)
Smoky, charred-edged lamb skewers with a deep cumin-coriander backbone, draped over cool garlicky tahini yogurt and scattered with jewel-bright pomegranate. It is the kind of plate that turns a Tuesday into a tiny celebration, and it is on the table in 35 minutes flat.
Lebanese spice traditions lean on cumin, coriander, paprika and a whisper of Aleppo heat — together they transform humble ground lamb into something headline-worthy. Pair that with a cool, garlicky tahini yogurt and torn charred flatbread, and you have the kind of dinner that feels like takeaway from your favourite neighbourhood Levantine spot, only better.
Step-by-step instructions
Combine the lamb, grated onion, garlic, spices, herbs, salt, and pepper in a bowl and knead for a full minute until tacky and uniform. Chill for 5 minutes.
Whisk the Greek yogurt, tahini, garlic, lemon zest, half the lemon juice, a splash of water, and salt into a loose, spoonable yogurt sauce. Taste and adjust.
Divide the lamb into six portions and mold each one around a skewer into a long, slightly flattened sausage. Brush with olive oil and press extra spice flakes into the surface.
Sear the kofta in a smoking-hot cast-iron skillet for 3 to 4 minutes per side, turning until you have a deep mahogany crust on all sides and the centers are just pink, about 8 to 10 minutes total. Rest on a plate.
Char the flatbreads in the same pan, swoosh the tahini yogurt onto plates, top with kofta, and shower with pomegranate, herbs, olive oil, flaky salt, and the last of the lemon.
Serve immediately, ideally with a pile of flatbread for scooping and a small bowl of extra pomegranate seeds on the table. Leftover kofta keep well in the fridge for a day and reheat beautifully in a hot skillet — perfect tucked into a wrap with a fresh swipe of the tahini yogurt for the next day's lunch.
Ingredients
- 300g ground lamb (80/20 fat ratio)
- 1 small white onion, finely grated and squeezed dry
- 3 garlic cloves, finely grated (2 for kofta, 1 for yogurt)
- 2 tsp ground cumin, 1.5 tsp ground coriander, 1 tsp sweet paprika, 0.5 tsp Aleppo or chili flakes
- Small bunch flat-leaf parsley and mint, finely chopped (reserve some for garnish)
- 150g thick Greek yogurt, 3 tbsp tahini, 1 lemon (zest and juice)
- 2 large flatbreads or pita, pomegranate seeds, olive oil, flaky salt
Step-by-Step
- 1
Combine the lamb, grated onion, garlic, spices, herbs, salt, and pepper in a bowl and knead for a full minute until tacky and uniform. Chill for 5 minutes.
- 2
Whisk the Greek yogurt, tahini, garlic, lemon zest, half the lemon juice, a splash of water, and salt into a loose, spoonable yogurt sauce. Taste and adjust.
- 3
Divide the lamb into six portions and mold each one around a skewer into a long, slightly flattened sausage. Brush with olive oil and press extra spice flakes into the surface.
- 4
Sear the kofta in a smoking-hot cast-iron skillet for 3 to 4 minutes per side, turning until you have a deep mahogany crust on all sides and the centers are just pink, about 8 to 10 minutes total. Rest on a plate.
- 5
Char the flatbreads in the same pan, swoosh the tahini yogurt onto plates, top with kofta, and shower with pomegranate, herbs, olive oil, flaky salt, and the last of the lemon.
Recipe
Spiced Lamb Kofta with Tahini Yogurt and Charred Flatbread
Ingredients
- 300g ground lamb (80/20 fat ratio)
- 1 small white onion, finely grated and squeezed dry
- 3 garlic cloves, finely grated (2 for kofta, 1 for yogurt)
- 2 tsp ground cumin, 1.5 tsp ground coriander, 1 tsp sweet paprika, 0.5 tsp Aleppo or chili flakes
- Small bunch flat-leaf parsley and mint, finely chopped (reserve some for garnish)
- 150g thick Greek yogurt, 3 tbsp tahini, 1 lemon (zest and juice)
- 2 large flatbreads or pita, pomegranate seeds, olive oil, flaky salt
Instructions
- 1
Combine the lamb, grated onion, two grated garlic cloves, the spice mix, half the chopped herbs, a generous pinch of salt, and a grind of black pepper in a bowl. Knead with your hands for a full minute until the mix feels tacky and uniform, then chill for 5 minutes while you make the yogurt.
- 2
Whisk the Greek yogurt, tahini, remaining garlic, the lemon zest, half the lemon juice, a splash of cold water, and a pinch of salt in a small bowl until it lands somewhere between a sauce and a spoonable dip. Taste, adjust salt and lemon, and set aside.
- 3
Divide the chilled lamb into six even portions and mold each one around a skewer (metal or pre-soaked wooden), forming a long, slightly flattened sausage. Brush lightly with olive oil and press a few extra spice flakes into the surface.
- 4
Heat a heavy cast-iron skillet or grill pan over high heat until smoking. Lay the kofta down and sear for 3 to 4 minutes per side, turning until you have a deep mahogany crust on all sides and the centers are just pink — about 8 to 10 minutes total. Move to a plate and let them rest.
- 5
Char the flatbreads directly in the hot pan for 30 seconds a side until blistered. Spoon the tahini yogurt across two plates in a generous swoosh, tear the flatbreads alongside, top with the kofta, and shower with pomegranate seeds, the remaining herbs, a glug of olive oil, and flaky salt. Finish with the last of the lemon.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.