Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Greek-style lamb koftas with minty cucumber dip

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Greek-style lamb koftas with minty cucumber dip

    Barbecue or grill.

    • Preparation time: 15 minutes
    • Cooking time: 12 minutes
    • Total time: 27 minutes 30 minutes

    Serves: 4


    • 2 x 250g essential Waitrose Lamb Lean Mince (10% fat)
    • 2 tbsp chopped fresh oregano
    • 1 tsp ground coriander
    • Grated zest and juice of ½ lemon
    • 1 small cucumber, diced
    • 150g natural yogurt
    • 1 clove garlic, finely chopped
    • 3 tbsp chopped fresh mint
    • 12 bamboo skewers


    1. Preheat the grill or barbecue. Mix together the mince, oregano, coriander, lemon zest and seasoning. Divide the mixture into 12 and squeeze around 12 skewers.
    2. To make the dip, mix the cucumber with the yogurt, garlic, mint, lemon juice and seasoning.
    3. Grill the lamb koftas for 10–12 minutes, turning occasionally until well browned and cooked through. Serve the koftas in warm pittas with salad leaves and the mint dip.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Soak the wooden skewers in water for 10 minutes to prevent them from burning.

    Drinks recommendation

    This is perfect with the freshest of rosés, but one with plenty of flavour. Try this selection well-chilled for a summer treat: Chat-en-Oeuf Rosé, Pays d’Oc, South of France.


    Average user rating

    4 stars