Phoenician Lamb Kofta with Tahini Yogurt Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Juicy lamb kofta seasoned with Middle Eastern spices, grilled and served with a tangy tahini yogurt sauce, perfect for a gourmet international meal. This Middle Eastern-inspired lamb recipe, ready in about 30 minutes, pairs ground lamb, onion, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground lamb
• 1 small, grated onion
• 1/4 cup, finely chopped fresh parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, plus extra for grilling olive oil
• 1/2 cup Greek yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove, minced garlic

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Instructions

1. Step 1: In a large bowl, combine 1 lb ground lamb, 1 small grated onion, 1/4 cup finely chopped fresh parsley, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly with your hands until all ingredients are evenly incorporated.
2. Step 2: Divide the mixture into 8 equal portions and shape each portion into an elongated oval around a skewer, pressing firmly to adhere. Brush each kofta with 2 tbsp olive oil.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Grill the kofta skewers for about 4 minutes per side, turning carefully, until well browned on the outside and cooked through to medium (about 160°F internal temperature).
4. Step 4: While the kofta cooks, whisk together 1/2 cup Greek yogurt, 2 tbsp tahini, 1 tbsp lemon juice, and 1 minced garlic clove in a small bowl until smooth and creamy.
5. Step 5: Remove the kofta from the grill and let rest for 3 minutes. Serve hot with a generous drizzle of the tahini yogurt sauce.