Grilled Lamb Kofta with Garlic Yogurt and Cucumber Dill Salad
- Savory
- Mediterranean
- Barbecue
Charred, juicy lamb kofta straight off the barbecue, served with cool garlic yogurt and a crisp cucumber and dill salad. A light, high-protein Mediterranean dinner.
- Total
- 32 min
- Prep 20 · Cook 12
- Serves
- 3
- Difficulty
- Medium
You'll practice: Grilling · Seasoning in layers
Instructions
-
Light the barbecue and let it heat to medium-hot, about 15 minutes, until you can hold a hand above the grate for 3 to 4 seconds.
~15 min
The hand test gauges radiant heat: 3 to 4 seconds means the grate is hot enough to char the kofta without burning them before the centre cooks.
Grilling Keep the kofta in a single layer and turn only once, so each side gets uninterrupted contact with the hot grate and a proper charred crust.
-
While step 1 cooks
While the barbecue heats, peel and finely grate 2 garlic cloves into a small bowl, then stir in the Greek yogurt and 0.25 tsp of the salt. Set the garlic yogurt aside.
~5 min
Grating breaks the garlic cells so its flavour spreads evenly through the cold yogurt, and the salt seasons it while it sits.
Grate the garlic rather than chopping it for the yogurt: the fine pieces release more flavour into the cold yogurt and leave no harsh raw chunks.
Seasoning in layers Salt the yogurt and the cucumber salad separately so each element is seasoned on its own before they meet on the plate.
-
While step 1 cooks
Slice the cucumber into 5 mm rounds and put them in a mixing bowl. Chop the dill finely, then add it with the remaining 0.5 tsp salt, the black pepper, the olive oil and the last garlic clove, minced. Toss and set aside.
~8 min
Salting the cucumber draws out water and seasons it through, so the salad stays crisp instead of turning watery.
Seasoning in layers Salt the yogurt and the cucumber salad separately so each element is seasoned on its own before they meet on the plate.
-
Lay the lamb kofta on the barbecue in a single layer and grill for 5 to 6 minutes per side, turning once with tongs, until well browned and the centre reaches 71°C/160°F.
~12 min
A single layer and one turn give each kofta direct contact with the hot grate for browning, while the thermometer confirms the centre is safely cooked.
Grilling Keep the kofta in a single layer and turn only once, so each side gets uninterrupted contact with the hot grate and a proper charred crust.
-
While step 4 cooks
During the last 2 minutes of grilling, warm the pita bread directly on the barbecue grate, turning once, until soft and lightly charred at the edges.
~2 min
Direct heat refreshes the pita quickly, softening the crumb and charring the edges before it dries out.
Grilling Keep the kofta in a single layer and turn only once, so each side gets uninterrupted contact with the hot grate and a proper charred crust.
-
Spoon the garlic yogurt onto plates, top with the lamb kofta and the cucumber dill salad, and serve with the warm pita bread.
~2 min
