Turkish-Spiced Lamb Kofta with Yogurt-Tahini Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Juicy lamb koftas seasoned with fragrant Turkish spices, served alongside a cooling yogurt-tahini sauce for a rich Mediterranean experience. This Middle Eastern-inspired lamb recipe (mediterranean), ready in about 30 minutes, pairs ground lamb, onion, garlic cloves 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, finely grated onion
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup Greek yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp water
• 1 tbsp chopped fresh mint leaves

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Instructions

1. Step 1: In a large bowl, combine 1 lb ground lamb, 1 small finely grated onion, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/4 cup chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until evenly combined but not overworked.
2. Step 2: Form the mixture into 8-10 oval-shaped koftas, about 2 inches long. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the koftas and cook for 4-5 minutes per side, turning carefully, until browned on all sides and cooked through.
3. Step 3: While the koftas cook, whisk together 1/2 cup Greek yogurt, 2 tbsp tahini, 1 tbsp lemon juice, 2 tbsp water, and 1 tbsp chopped fresh mint leaves in a small bowl until smooth and creamy.
4. Step 4: Remove koftas from the skillet and let rest for 3 minutes. Serve warm with the yogurt-tahini sauce drizzled on top or alongside for dipping.