These lamb kofta kebabs are packed with bold spices, served with potatoes, salad, and homemade tzatziki for a proper balanced meal.

WHY THIS RECIPE IS GREAT

Lamb kofta kebabs are quick to prepare, taste incredible, and make hitting your protein target easy. Lamb mince already has loads of flavour, and seasoning it with garlic, cumin, coriander, and fresh mint takes it up a notch.

This recipe also gives you a solid mix of protein, fats, and carbs. You’ve got lean lamb for protein, potatoes for carbs, and olive oil for healthy fats. Add a fresh salad and tzatziki on the side, and you’ve got a complete plate that feels like a proper weekend meal but still fits your nutrition goals.

You can cook these koftas on the grill, in the oven, or in a pan, so they work all year round.

INGREDIENTS IN LAMB KOFTA KEBABS

LAMB MINCE

Lamb mince is juicy and full of flavour. Seasoned with garlic, cumin, coriander, salt, pepper, and fresh mint, it forms the base of the koftas.

EXTRA VIRGIN OLIVE OIL

Used for roasting the potatoes. Adds richness and healthy fats.

SALAD

Fresh leaves, cucumber, and tomatoes. Light and crisp, a perfect contrast to the lamb.

POTATOES

Roasted until golden. They provide the carbs to keep this meal filling.

TZATZIKI

Made with Greek yoghurt, cucumber, garlic, lemon juice, and mint. It’s creamy, refreshing, and works perfectly with spiced lamb.

INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN

The breakdown below is for one serving.

• 250g lamb mince (10% fat)
• 2 cloves of garlic
• 1 tsp ground cumin (3g)
• 1 tsp ground coriander (3g)
• 10g fresh mint, chopped
• Salt and pepper to taste
• 200g potatoes
• 1 tbsp extra virgin olive oil (15g)
• 100g mixed salad leaves
• 80g cucumber
• 80g tomatoes
• 150g 0% fat Greek yoghurt

HOW TO MAKE LAMB KOFTA KEBABS

1. Start by mixing lamb mince with garlic, cumin, coriander, chopped mint, salt, and pepper. Use your hands to combine everything well.
2. Shape the mixture into kebab-style logs around skewers or just into patties if you don’t have skewers. Place them in the fridge for 15 minutes to firm up.
3. Preheat the oven to 200°C. Chop potatoes into wedges, coat with olive oil, season with salt and pepper, then roast for 30 minutes until golden and crisp.
4. For the tzatziki, grate cucumber and squeeze out excess water. Mix with yoghurt, garlic, lemon juice, chopped mint, and a pinch of salt.
5. Cook the koftas on a grill, in a hot pan, or in the oven. About 10–12 minutes, turning occasionally, until cooked through.
6. Serve the koftas with roasted potatoes, salad, and a big spoon of tzatziki.

TIPS AND TRICKS FOR THE BEST RESULTS

Soak wooden skewers in water before grilling so they don’t burn.

Squeeze the cucumber well before adding it to the yoghurt. This keeps the tzatziki thick instead of watery.

Season every element. The lamb, potatoes, and even the salad need a pinch of salt to bring the flavours together.

If you want to cut calories, you can swap 10% fat lamb mince for 5% fat.

WHAT TO SERVE WITH LAMB KOFTA KEBABS

This recipe already gives you a balanced plate, but you can take it further:

• Flatbreads for wrapping the koftas
• Hummus for extra creaminess
• Grilled veg like aubergine, courgette, or peppers on the side

As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used.