Mary Berry Lamb Kofta Kebabs With Tzatziki Recipe [Tips & Tricks]

If you’re looking to spice up your dinner routine with a flavorful, easy-to-make dish, Mary Berry’s lamb kofta kebabs with tzatziki are a must-try!

The tender, juicy lamb paired with the aromatic spices creates the perfect balance of savory and savory, while the creamy, refreshing tzatziki sauce adds a cool, tangy touch that elevates the whole dish. It’s the kind of meal that’s perfect for both a quick weeknight dinner or a fun weekend gathering with friends.

Plus, Mary Berry’s simple yet effective approach ensures that even beginner cooks can nail it!

You’ll be amazed at how easy it is to bring those bold Mediterranean flavors right into your kitchen.

Mary Berry Lamb Kofta Kebabs With Tzatziki Recipe

Ingredients Needed

To create Mary Berry’s Lamb Kofta Kebabs with Tzatziki, you’ll need a selection of fresh and flavorful ingredients. These ingredients come together to create a deliciously spiced, juicy kebab paired with a refreshing yogurt-based sauce. Here’s a breakdown of the ingredients you’ll need for both the koftas and the tzatziki:

For The Lamb Kofta Kebabs

• Minced Lamb: The star of the dish, minced lamb provides a tender, flavorful base for the koftas. You’ll want good-quality lamb that is rich and fatty to ensure the kebabs are juicy and not dry.
• Garlic Cloves: Fresh garlic adds depth and a slight pungency to the meat mixture, enhancing the savory notes of the lamb.
• Onion: A finely chopped onion imparts a mild sweetness and moisture to the kebabs, ensuring they stay tender when cooked.
• Fresh Parsley: This herb contributes a fresh, grassy flavor that complements the richness of the lamb, while also adding a pop of color.
• Ground Cumin: Cumin has a warm, earthy, slightly smoky flavor that’s a hallmark of Middle Eastern cuisine. It deepens the overall flavor profile of the koftas.
• Ground Coriander: Ground coriander offers a citrusy and slightly spicy note, balancing out the richness of the lamb with a zesty undertone.
• Ground Cinnamon: A pinch of cinnamon adds an unexpected sweetness and warmth, creating a unique depth of flavor.
• Chili Flakes: These provide a subtle heat to the kebabs, adding complexity and a hint of spice without overpowering the dish.
• Breadcrumbs: Breadcrumbs help bind the meat mixture together and contribute to the texture, ensuring the koftas hold their shape as they cook.
• Egg: The egg acts as a binding agent to hold the ingredients together, preventing the kebabs from falling apart during cooking.
• Olive Oil: A bit of olive oil helps moisten the meat and ensures it cooks evenly, giving the kebabs a slight crispiness on the outside.

For The Tzatziki Sauce

• Greek Yogurt: The base of the tzatziki, Greek yogurt is thick, creamy, and tangy, offering a cool and refreshing contrast to the spiced lamb.
• Cucumber: A finely grated cucumber adds crunch, freshness, and a cooling effect to the tzatziki. It balances out the heat from the chili flakes in the kebabs.
• Garlic Cloves: Similar to the koftas, garlic in the tzatziki provides aromatic depth and pairs perfectly with the tanginess of the yogurt.
• Lemon Juice: Fresh lemon juice adds brightness and acidity, enhancing the flavors of the yogurt and cucumber.
• Fresh Dill: Dill is a classic herb for tzatziki, giving the sauce a herbal, slightly tangy flavor that marries beautifully with the lamb and yogurt.
• Olive Oil: A drizzle of olive oil in the tzatziki adds richness and silkiness to the texture.

Equipment Needed

The equipment required to prepare Mary Berry’s Lamb Kofta Kebabs with Tzatziki is minimal but necessary for ensuring the flavors come together seamlessly and the cooking process goes smoothly. Here’s what you’ll need:

• Mixing Bowl: A large mixing bowl is essential for combining the minced lamb with all the spices, herbs, and other ingredients. It should be big enough to comfortably mix everything without spillage.
• Grater: You’ll need a fine grater to grate the cucumber for the tzatziki. This helps release the cucumber’s moisture and ensures it mixes smoothly into the sauce.
• Chopping Board and Knife: A good chopping board and sharp knife are crucial for finely dicing the onion, garlic, and herbs, as well as slicing the cucumber for the tzatziki.
• Skewers: You’ll need metal or wooden skewers to form the kofta kebabs. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
• Frying Pan or Grill Pan: While you can grill the kebabs, a heavy-based frying pan or grill pan also works well for cooking them on the stove. It ensures an even heat distribution and helps to achieve a crispy exterior.
• Serving Bowl: A bowl to serve the tzatziki in, and to hold the finished koftas once they’re cooked.
• Measuring Spoons: To accurately measure out the spices, breadcrumbs, and other seasonings, ensuring the flavor balance is just right.

How To Make Mary Berry’s Lamb Kofta Kebabs With Tzatziki

Making Mary Berry’s Lamb Kofta Kebabs with Tzatziki is an easy yet rewarding experience, bringing together tender lamb kebabs with a cooling, zesty sauce. Let’s break down the process step by step:

Step 1: Prepare The Koftas

1. Mix the Ingredients: In a large mixing bowl, combine the minced lamb, finely chopped onion, garlic, parsley, breadcrumbs, egg, and spices (cumin, coriander, cinnamon, chili flakes, and salt). Use your hands or a spoon to mix the ingredients together thoroughly until everything is evenly distributed.
2. Shape the Koftas: Once your mixture is well-combined, wet your hands slightly with water. Take a portion of the mixture and mold it around a skewer, shaping it into a long, cylindrical kofta. Repeat until all the meat mixture has been shaped into kebabs. If you prefer, you can shape them into meatballs or patties, but traditional koftas are made on skewers.
3. Cook the Koftas: Heat a bit of olive oil in a grill pan or frying pan over medium-high heat. Once hot, carefully place the kebabs in the pan, turning them occasionally to ensure they cook evenly on all sides. This should take about 10-12 minutes, or until the lamb is fully cooked through with a slightly crispy exterior.

Step 2: Make The Tzatziki

1. Grate the Cucumber: Use a fine grater to grate the cucumber. Once grated, place it in a clean kitchen towel or cheesecloth and gently squeeze out the excess moisture.
2. Mix the Tzatziki: In a bowl, combine the strained cucumber with Greek yogurt, finely minced garlic, fresh dill, lemon juice, and a drizzle of olive oil. Stir everything together until smooth, and taste for seasoning, adding salt and pepper as needed.
3. Chill: For the best flavor, let the tzatziki chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld together.

Step 3: Serve

Once the koftas are cooked and the tzatziki is ready, plate the kebabs alongside the sauce. Garnish with a few extra sprigs of parsley or dill for color, and serve with pita bread, a light salad, or roasted vegetables for a full meal.

Expert Tips

1. Use Fatty Lamb: For the juiciest, most flavorful koftas, opt for minced lamb with a higher fat content. Lamb shoulder is a great choice because it’s both flavorful and tender when cooked.
2. Don’t Overwork the Meat: When mixing the lamb with the spices and other ingredients, be careful not to overwork it. Overmixing can make the koftas dense and tough. A gentle hand ensures a tender result.
3. Soak Wooden Skewers: If using wooden skewers, be sure to soak them in water for at least 30 minutes before using them on the grill or in a pan. This prevents them from burning while cooking.
4. Cook Over High Heat: Whether grilling or frying, make sure the pan or grill is hot enough before placing the kebabs in. A high heat helps create a crisp exterior, keeping the interior juicy and tender.
5. Rest Before Serving: Let the koftas rest for a few minutes after cooking. This helps redistribute the juices within the meat and ensures a juicier bite.

Mary Berry’s Lamb Kofta Kebabs with Tzatziki offer a delicious fusion of rich, spiced lamb and cool, tangy yogurt sauce that makes for a memorable meal. With a careful balance of herbs and spices in the koftas, combined with the refreshing cucumber-based tzatziki, this dish brings vibrant flavors and textures to your table.

Whether you’re grilling these kebabs outdoors or cooking them in a skillet, you’ll find that this recipe is a versatile and crowd-pleasing choice, perfect for both casual weeknight dinners and special gatherings. Don’t forget to use fresh, quality ingredients to elevate the flavors and enjoy this Mediterranean-inspired dish with family and friends.

Easy Recipe Variations For Mary Berry’s Lamb Kofta Kebabs With Tzatziki

Mary Berry’s lamb kofta kebabs with tzatziki are a delicious blend of tender, spiced meat and refreshing, creamy yogurt sauce. If you’re looking to mix things up, there are numerous easy recipe variations you can try. These tweaks allow you to personalize the dish while staying true to the original’s flavors.

1. Change up the protein:

While the classic recipe calls for lamb, you can easily swap it for other meats. Ground beef or chicken work wonderfully as alternatives, each bringing its own unique flavor to the dish. For a lighter version, turkey is a great choice, offering a leaner option that still holds up well to the spices.

2. Experiment with spices:

The spice mix in the original recipe is perfectly balanced, but you can play around with different combinations to suit your tastes. Adding a pinch of cinnamon or nutmeg can bring a warm, aromatic depth to the meat.

Alternatively, a touch of smoked paprika could introduce a mild, smoky flavor. If you’re after more heat, a dash of cayenne or finely chopped chili can give your kebabs a fiery kick.

3. Add vegetables to the mix:

For added texture and nutrition, you can incorporate finely grated vegetables like zucchini, carrot, or onion directly into the lamb mixture. This not only adds moisture to the koftas but also enhances the flavor profile. The moisture helps keep the kebabs tender, ensuring they don’t dry out when grilling.

4. Make a meatball version:

If skewers aren’t your thing, you can form the kofta mixture into small meatballs instead. These bite-sized treats are perfect for serving as an appetizer or as part of a larger mezze spread. You can bake them in the oven or cook them on the stovetop, just like you would with the kebabs.

5. Grill or pan-fry?

While grilling imparts a lovely smoky flavor to the kebabs, you can opt for pan-frying them for a quicker and equally tasty alternative. Simply heat a little oil in a skillet and fry the koftas in batches until golden and cooked through. This method allows the outer surface to crisp up nicely while keeping the inside juicy and tender.

6. Add fresh herbs or citrus:

To bring even more brightness and flavor to the dish, try mixing fresh herbs like mint, cilantro, or parsley into the lamb mixture. A little grated lemon zest or a squeeze of lemon juice can also elevate the flavor of the koftas, making them even more vibrant.

Best Practices To Store Leftovers

Storing leftovers properly ensures that you can enjoy your Mary Berry’s lamb kofta kebabs and tzatziki another day without compromising on taste or texture. Here are some best practices to keep in mind:

1. Cool the kebabs and tzatziki first:

Before storing, allow the koftas and tzatziki sauce to cool down to room temperature. This prevents condensation from forming inside the storage containers, which could make the food soggy. It also helps prevent any potential bacteria growth that can occur when warm food is sealed in a container.

2. Store separately:

While the lamb koftas themselves can be stored in an airtight container, it’s best to keep the tzatziki sauce in a separate container. Tzatziki is made with yogurt, and storing it together with the warm meat may affect the consistency and freshness of the sauce. This also helps keep both components at their best quality when reheated.

3. Refrigerate or freeze?

Leftover lamb koftas should ideally be kept in the refrigerator if you plan to eat them within the next 2-3 days. Store them in an airtight container or tightly wrapped in plastic wrap.

For longer storage, you can freeze the koftas. Simply arrange them on a baking sheet in a single layer, freeze them until solid, then transfer them to a freezer-safe bag or container. When ready to enjoy, defrost them in the fridge overnight and reheat gently.

Tzatziki sauce, on the other hand, can stay fresh in the fridge for up to 3 days, but it may lose some of its creaminess over time. If you’ve made a large batch of tzatziki, consider freezing smaller portions for longer storage.

4. Reheating the koftas:

When it’s time to reheat your koftas, you can warm them up in the oven at 180°C (350°F) for 10-15 minutes, or until heated through. You can also pan-fry them briefly to crisp up the exterior again, but be careful not to overcook them, as this may dry out the meat. If you’re in a hurry, the microwave will work, but it won’t achieve the same crispy texture as reheating in the oven or on the stovetop.

5. Store the kebabs and sauce for meal prep:

If you’re preparing the kebabs and tzatziki as part of a meal prep for the week, consider storing them in individual portions. This makes it easy to grab and go, while also preventing you from having to reheat large quantities every time.

What Goes Well With Lamb Kofta Kebabs With Tzatziki

Mary Berry’s lamb kofta kebabs with tzatziki are a flavor-packed dish that pairs well with a wide range of sides and accompaniments. The refreshing, tangy tzatziki contrasts beautifully with the rich, spiced lamb, and there are plenty of complementary options to serve alongside this dish to create a well-rounded meal.

1. Fresh salads:

A simple, crisp salad is a fantastic companion to lamb koftas. Consider a Mediterranean-inspired salad with tomatoes, cucumber, red onion, Kalamata olives, and feta.

Toss it in a lemony dressing to add a burst of freshness. For a heartier option, a Greek salad or tabbouleh can balance out the richness of the meat.

2. Grilled vegetables:

Grilled vegetables like zucchini, bell peppers, eggplant, and mushrooms are a perfect complement to the smoky lamb kebabs. The charred edges of the veggies offer a smoky flavor that pairs well with the spiced meat, and the natural sweetness of the vegetables provides a nice contrast.

3. Pita bread or flatbreads:

Soft, warm pita or flatbreads are perfect for scooping up the tzatziki and making little wraps with the lamb koftas. You can also serve them on the side to create a more interactive meal where everyone can assemble their own kebabs.

4. Rice or couscous:

A bed of fluffy rice or couscous makes a great base for the lamb koftas. You could go with a simple plain rice, or spice it up with some cumin, coriander, or cinnamon to enhance the Middle Eastern flavors. Alternatively, a fragrant pilaf with dried fruits and nuts would be a luxurious accompaniment.

5. Roasted potatoes:

Roasted or even mashed potatoes with a touch of garlic and rosemary complement the lamb beautifully. The creamy potatoes balance out the spiciness of the koftas and the tanginess of the tzatziki, creating a satisfying, well-rounded plate.

6. Grilled halloumi:

Another great side dish is grilled halloumi cheese. Its salty, slightly tangy flavor pairs wonderfully with the lamb, while its firm texture holds up well when grilled. A drizzle of olive oil and a sprinkle of oregano or thyme will elevate the halloumi.

Conclusion

Mary Berry’s lamb kofta kebabs with tzatziki are a perfect combination of flavors that is both flavorful and versatile. Whether you’re sticking with the classic recipe or experimenting with new twists, there are endless ways to personalize this dish to suit your preferences.

Storing leftovers is easy if you follow a few simple steps, ensuring that you can enjoy these tasty kebabs again later. When it comes to pairing, the koftas shine alongside fresh salads, grilled vegetables, and warm pita or rice. With their vibrant spices, tender meat, and creamy tzatziki, these kebabs make for an unforgettable meal every time.

FAQs

What Ingredients Are Needed To Make Mary Berry’s Lamb Kofta Kebabs With Tzatziki?

To make Mary Berry’s lamb kofta kebabs with tzatziki, you will need ground lamb, onion, garlic, fresh parsley, ground cumin, ground coriander, paprika, salt, pepper, and olive oil for the koftas. For the tzatziki, you’ll need Greek yogurt, cucumber, garlic, lemon juice, fresh dill, and olive oil.

How Do I Prepare The Lamb Koftas For Mary Berry’s Recipe?

To prepare the lamb koftas, mix the ground lamb with finely chopped onion, minced garlic, chopped fresh parsley, cumin, coriander, paprika, salt, and pepper in a bowl. Shape the mixture into small, oval-shaped patties or sausages around skewers, then brush them with olive oil before grilling or baking.

What Is The Best Way To Cook The Lamb Kofta Kebabs?

The best way to cook Mary Berry’s lamb kofta kebabs is to either grill them on a barbecue or cook them under a broiler in the oven. If grilling, cook them for about 8-10 minutes, turning occasionally, until browned and cooked through. Alternatively, bake them in a preheated oven at 200°C (400°F) for 15-20 minutes.

Can I Make The Lamb Koftas Ahead Of Time?

Yes, you can prepare the lamb koftas ahead of time. Once shaped, cover them and store them in the fridge for up to 24 hours before cooking. You can also freeze them for up to a month and cook them directly from frozen, though they may require a few extra minutes of cooking time.

How Do I Make The Tzatziki Sauce For The Lamb Koftas?

To make the tzatziki sauce, combine Greek yogurt, finely grated cucumber (with excess water squeezed out), minced garlic, fresh dill, lemon juice, and olive oil in a bowl. Stir everything together and season with salt and pepper to taste. Chill in the fridge for at least 30 minutes before serving.

What Can I Serve With Lamb Kofta Kebabs And Tzatziki?

Lamb kofta kebabs with tzatziki are often served with pita bread or flatbreads, along with a simple salad of tomatoes, cucumber, and red onion. You can also serve them with couscous, rice, or roasted vegetables for a more substantial meal.

Can I Substitute Lamb With Another Meat For The Koftas?

Yes, you can substitute the lamb with other meats like beef, chicken, or turkey. Keep in mind that the flavor profile will change depending on the meat you choose, but the spices and herbs in the recipe will still work well with other meats.

What Is The Nutritional Information For Mary Berry’s Lamb Kofta Kebabs With Tzatziki?

The nutritional information will vary based on portion sizes, but a typical serving of lamb kofta kebabs with tzatziki contains approximately 350-400 calories. The dish provides a good source of protein, healthy fats from the lamb and olive oil, and a dose of probiotics from the Greek yogurt in the tzatziki.

Can I Make The Tzatziki Sauce Without Dill?

If you don’t have fresh dill, you can substitute with fresh mint, which is a common herb used in tzatziki as well. Alternatively, you can omit it entirely, though it will slightly alter the flavor.

How Do I Store Leftovers Of Lamb Kofta Kebabs And Tzatziki?

To store leftovers, place the cooked lamb koftas in an airtight container in the fridge for up to 2-3 days. The tzatziki should also be stored in a separate airtight container in the fridge for up to 2-3 days. Reheat the koftas gently before serving, and enjoy the tzatziki chilled.