Greek Lamb and Beef Kofta with Tzatziki

• 1 lb ground lamb
• 1 lb ground beef
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 tsp ground cumin
• 1 tsp paprika
• salt to taste
• pepper to taste
• 2 tbsp olive oil
• For Tzatziki: 1 cup Greek yogurt
• 1 cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• juice of 1 lemon
• salt to taste

Steps

1. 1 In a large bowl, combine lamb, beef, onion, garlic, parsley, mint, cumin, paprika, salt, and pepper. Mix gently with your hands.
2. 2 Form the mixture into 16 small, elongated patties.
3. 3 Thread the patties onto skewers.
4. 4 Heat grill to medium-high. Brush the kofta with olive oil and grill for about 7-8 minutes, turning occasionally, until cooked through.
5. 5 For tzatziki, mix Greek yogurt, cucumber, garlic, dill, lemon juice, and salt in a bowl. Refrigerate until ready to serve.
6. 6 Serve the kofta hot with a generous dollop of tzatziki.

Equipment

• Grill
• Skewers (metal or soaked wooden)

Variations

• Substitute beef with chicken for a leaner option.
• Add a pinch of cinnamon to the kofta mix for a unique twist.

Substitutions

• If Greek yogurt isn't available, use strained regular yogurt.
• For a dairy-free tzatziki, use coconut yogurt.

Pairings

• Warm pita bread
• Rice pilaf
• Greek salad

Nutrition

Tips

• For best results, chill the kofta skewers for at least 30 minutes before grilling.
• Ensure the cucumber is well-drained to prevent watery tzatziki.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat kofta in a skillet or microwave, and tzatziki is best served cold.

Freezing: Kofta can be frozen uncooked for up to 3 months. Thaw in the refrigerator and cook from chilled.

Serving Suggestions

• Serve with warm pita bread, rice pilaf, or a fresh Greek salad.
• Pair with a crisp white wine like Assyrtiko for a refreshing contrast.

FAQ