Grilled lamb meatballs served with rice and tzatziki sauce.

In a large bowl, combine ground lamb, chopped onion, minced garlic, chopped parsley, cumin, coriander, paprika, salt, and black pepper. Mix until well combined.

Mix Ingredients

Wet your hands with olive oil to prevent sticking, then take a small amount of the mixture and shape it into meatballs or oval-shaped koftas, about the size of a golf ball.

Shape Koftas

Preheat your grill or grill pan over medium-high heat.

Preheat Grill

Place the koftas on the grill and cook for about 10-12 minutes, turning occasionally until cooked through and slightly charred.

Grill Koftas

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Rinse Rice

In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender.

Cook Rice

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Fluff Rice

In a bowl, mix Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt until smooth.

Combine Ingredients

Refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to meld together.

lamb kofta

Recipe information

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