Mary Berry’s Lamb Kofta Kebabs With Tzatziki Recipe [GUIDE]

Mary Berry’s Lamb Kofta Kebabs with Tzatziki is a delightful and flavorful dish inspired by Middle Eastern cuisine, featuring tender spiced lamb molded into juicy koftas (meatballs or skewered patties) that are grilled to perfection. The kebabs are typically served with a cooling and creamy tzatziki sauce, which beautifully contrasts the richness of the spiced lamb. Mary Berry, a beloved British chef, is known for her approachable and comforting recipes, and this dish is no exception. It blends the warmth of the lamb with the fresh tang of the tzatziki, creating a well-balanced and harmonious meal.

The koftas themselves are made with minced lamb, infused with fragrant herbs and spices such as cumin, coriander, and garlic, along with fresh ingredients like onions and fresh mint. They are seasoned generously to create a savory and aromatic experience with every bite. The tzatziki, a traditional Greek yogurt-based sauce, is prepared with cucumber, garlic, lemon juice, and dill, offering a cool contrast to the spiced meat. Whether you’re hosting a barbecue, enjoying a cozy dinner at home, or preparing a meal to impress guests, this dish is a guaranteed crowd-pleaser.

Mary Berry’s Lamb Kofta Kebabs With Tzatziki Recipe

Ingredients Needed

For The Lamb Kofta Kebabs

• 500g (1 lb) minced lamb – Lamb is the star of the koftas, providing rich flavor and a juicy texture when cooked. You can opt for lean lamb mince or a fattier version depending on your preference for richness.
• 1 small onion, finely chopped – Adds sweetness and moisture to the meat mixture, balancing out the spiciness.
• 2 cloves garlic, minced – Infuses the koftas with savory depth.
• 1 tsp ground cumin – A warm, earthy spice that gives the koftas their signature Middle Eastern flavor.
• 1 tsp ground coriander – Adds a citrusy, slightly floral note that complements the cumin.
• 1 tsp paprika – For a touch of mild heat and a lovely red color.
• Freshly ground black pepper – To taste.
• 1 tsp dried mint or 2 tbsp fresh mint, finely chopped – Fresh mint is a key ingredient in both the koftas and the tzatziki, giving the dish an herbaceous lift.
• Salt – To enhance the flavors and balance the spices.
• 1 egg – Helps bind the meat mixture together and ensures the koftas hold their shape during grilling.
• Olive oil – A drizzle for greasing and a light brush before grilling, which helps to achieve a crispy, golden exterior.

For The Tzatziki Sauce

• 250g (1 cup) Greek yogurt – The creamy base of the tzatziki, offering a rich texture that contrasts the lamb’s bold flavors.
• 1 small cucumber, finely grated – Adds a refreshing crunch and moisture to the sauce.
• 2 tbsp fresh mint, finely chopped – Enhances the freshness of the dish and ties the tzatziki and koftas together.
• 1 clove garlic, minced – For a subtle punch of flavor.
• 1 tbsp lemon juice – The acidity brightens up the creamy yogurt and cuts through the richness of the lamb.
• 1 tbsp olive oil – Adds silkiness and depth to the tzatziki.
• Salt and pepper – To taste.

Equipment Needed

1. Mixing Bowl – For combining the minced lamb and spices. It should be large enough to allow for easy mixing and molding of the koftas.
2. Grill or Grill Pan – A grill provides that signature smoky char, but a grill pan on the stovetop works just as well. Ensure it’s preheated to get a good sear on the koftas.
3. Skewers – Metal or wooden skewers are used to thread the lamb mixture, which helps hold the koftas together while cooking.
4. Grater or Food Processor – Used for grating the cucumber to a fine consistency for the tzatziki.
5. Sharp Knife and Chopping Board – Essential for chopping the onion, garlic, mint, and other fresh ingredients.
6. Small Bowl – For mixing the ingredients of the tzatziki.
7. Spoon or Fork – To stir and combine the tzatziki ingredients thoroughly.

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

1. Prepare The Kofta Mixture

   • Begin by finely chopping the onion, garlic, and mint. If using fresh mint for the koftas, chop it finely.
   • In a large mixing bowl, combine the minced lamb, chopped onion, garlic, spices (cumin, coriander, paprika), dried mint, salt, and pepper. Add the egg to help bind everything together.
   • Use your hands or a spoon to mix the ingredients well until everything is evenly distributed. The mixture should be firm and slightly sticky.
   • Once mixed, divide the lamb mixture into equal portions, typically around 8-10 depending on the size you prefer. Mold each portion into a sausage-like shape and thread them onto the skewers. If using wooden skewers, soak them in water beforehand to prevent them from burning.

2. Grill The Koftas

   • Preheat your grill or grill pan over medium-high heat. Lightly brush the koftas with olive oil to prevent sticking and encourage a crispy exterior.
   • Place the skewers on the grill and cook for about 4-5 minutes on each side, or until the koftas are browned and cooked through. You want a nice char on the outside, but ensure they remain juicy and tender on the inside. If unsure, you can check the internal temperature of the lamb (it should be around 70°C or 160°F).

3. Prepare The Tzatziki Sauce

   • While the koftas are grilling, grate the cucumber and place it in a clean kitchen towel or paper towel to squeeze out excess moisture.
   • In a small bowl, combine the Greek yogurt, grated cucumber, minced garlic, fresh mint, lemon juice, and olive oil. Stir well until smooth.
   • Season with salt and pepper to taste. Adjust the lemon juice if you prefer a sharper tang.

4. Serve

   • Once the koftas are cooked to perfection, remove them from the skewers and serve immediately.
   • Serve the koftas with a generous drizzle of tzatziki sauce on the side, and if you like, pair them with some pita bread or a fresh salad to complete the meal.

Tips And Tricks

• Moisture in the Meat: Minced lamb can be quite fatty, which is why it’s important to season it well and mix it thoroughly. If you feel the mixture is too loose, you can add a tablespoon of breadcrumbs or a little extra egg to help it bind.
• Soak Wooden Skewers: If using wooden skewers, always soak them in water for at least 30 minutes before using. This prevents them from burning on the grill.
• Chill the Mixture: If the lamb mixture feels too soft or sticky, refrigerate it for 15-20 minutes before shaping into koftas. This makes it easier to handle and shape.
• Flavor Variations: If you want to add more depth to the kofta flavor, try incorporating a pinch of cinnamon, allspice, or ground cloves into the mixture. A dash of harissa or chili flakes will also add some heat.
• Make Ahead: You can prepare the lamb mixture a day ahead and refrigerate it, which helps the flavors meld. You can also make the tzatziki in advance-it only gets better as it sits!

Mary Berry’s Lamb Kofta Kebabs with Tzatziki are a delicious and versatile dish that brings a taste of the Mediterranean straight to your table. The succulent lamb koftas are perfectly spiced and complemented by the cool, creamy tzatziki, making for a meal that’s both satisfying and refreshing. Whether you’re preparing this dish for a weeknight dinner, a summer barbecue, or as part of a larger feast, it’s a crowd-pleaser that delivers on flavor and presentation. With a few simple ingredients and the right techniques, you can create a vibrant and flavorful dish that is sure to impress.

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

Mary Berry’s Lamb Kofta Kebabs with Tzatziki are a deliciously flavorful dish that brings together the rich and aromatic flavors of lamb with the creamy, refreshing tang of homemade tzatziki. While her recipe is already a winner, sometimes it’s fun to experiment and add your own twist. Here are a few easy variations that can make this dish even more exciting or adaptable to different tastes.

1. Herb Infusion:

   While Mary Berry’s recipe likely features a classic combination of mint, cumin, and coriander, you can adjust the herb mix to suit your personal preference. Fresh parsley, basil, or dill can all be substituted or added for an interesting twist. If you’re a fan of more robust flavors, add some oregano or rosemary to complement the lamb.

2. Spicy Kick:

   If you enjoy a bit of heat, you can easily turn up the spice level. Consider adding chili flakes, fresh chopped chili, or a bit of harissa paste into the lamb mixture. This will give the koftas a slightly smoky, spicy flavor. Alternatively, experiment with some smoked paprika or even a dash of cayenne pepper to give them a subtle warmth.

3. Vegetarian Version:

   For a vegetarian alternative, swap the lamb for plant-based protein, like lentils, chickpeas, or even a blend of quinoa and chopped mushrooms. You can season these just like the lamb koftas, adding a little extra olive oil to keep them moist and flavorful. For an added twist, use a mix of roasted vegetables like eggplant, zucchini, and bell peppers to make your koftas more hearty.

4. Greek-Style Twist:

   Give your lamb koftas a distinct Greek flair by adding a handful of crumbled feta cheese to the meat mixture. This will give the koftas a rich, creamy texture and a tangy bite. To complement this, you can also add a squeeze of lemon juice to the meat mixture, which will bring out the fresh and zesty flavors in the lamb.

5. Smoky BBQ Koftas:

   For a grilled BBQ version, infuse your lamb koftas with smoky flavors by adding a small amount of smoked paprika and grilling the kebabs on a charcoal grill. The smoky aroma from the charcoal will add a delicious depth of flavor. You can also brush the koftas with a tangy barbecue sauce during the grilling process for that perfect balance of smoky and sweet.

6. Crispy Lamb Kofta Balls:

   If you’re not keen on skewers, consider rolling your lamb mixture into small meatballs and pan-frying them. This variation offers a lovely crispy outer layer with a tender inside, making it perfect for serving as finger food or for a more casual meal. Serve these with the tzatziki dipping sauce on the side, along with some salad or pita bread for a more laid-back twist on the classic kebab.

7. Curry Kofta Kebabs:

   If you want to infuse your lamb koftas with some curry flavors, consider adding curry powder, turmeric, or garam masala into the mixture. These spices will introduce a deeper, more complex flavor profile to the lamb, making it reminiscent of a curry dish but with the satisfying texture of grilled koftas. Serve with a side of rice and naan bread for a deliciously fusion-inspired meal.

These variations are all easy to make and can be adapted depending on your preferences, dietary needs, and what you have in your kitchen. With a little creativity, you can keep Mary Berry’s Lamb Kofta Kebabs fresh and exciting every time you make them!

Storing Leftovers

Leftovers from Mary Berry’s Lamb Kofta Kebabs with Tzatziki can be just as delicious the next day if stored properly. Here’s how you can keep them fresh and maintain their flavor, so you can enjoy them again without sacrificing taste or quality.

1. Cooling and Storing:

   Allow the cooked lamb koftas to cool completely before storing them in the fridge. This helps prevent condensation from forming inside the storage container, which could make the koftas soggy. Once cooled, place the koftas in an airtight container and refrigerate. Proper storage will keep them fresh for up to 3 days.

2. Reheating:

   To reheat your lamb koftas, you have a few options depending on how you like them. For the best results, gently reheat them in a skillet with a little olive oil, allowing them to get slightly crispy on the outside while warming through on the inside. Alternatively, you can reheat them in the oven at a low temperature (around 150°C/300°F) for 10-15 minutes. This will help preserve their texture and moisture. If you prefer a microwave, be careful not to overcook them, as this can make the lamb dry.

3. Storing Tzatziki:

   Tzatziki sauce can be stored separately in a sealed container in the fridge for up to 3 days as well. If you find that the tzatziki has separated after refrigeration, simply give it a good stir before serving. The cucumbers in tzatziki release some water as they sit, but this won’t affect the flavor. You can also strain off any excess liquid if desired. Avoid freezing tzatziki, as the texture of yogurt and cucumbers can change once thawed.

4. Freezing:

   While you can freeze the koftas, the texture may change slightly upon reheating. To freeze, wrap each kofta individually in plastic wrap or parchment paper, and then place them in a freezer-safe bag or airtight container. This can keep them fresh for up to 3 months. To reheat, it’s best to thaw them in the fridge overnight and then reheat as mentioned earlier.

Storing leftovers properly ensures that you can enjoy these tasty kebabs another day, with minimal loss of flavor and texture. Whether you eat them cold in a wrap or reheat them for a quick lunch, they make for a satisfying meal later in the week.

What To Eat With Mary Berry’s Lamb Kofta Kebabs With Tzatziki?

Mary Berry’s Lamb Kofta Kebabs with Tzatziki are wonderfully versatile and can be served with a variety of side dishes to create a balanced and satisfying meal. Whether you’re in the mood for a light salad or something more substantial, there’s something for everyone.

1. Greek Salad:

   A classic Greek salad with fresh tomatoes, cucumbers, red onions, Kalamata olives, and crumbled feta cheese makes a perfect side for lamb koftas. The acidity from the tomatoes and the briny flavors of the olives contrast beautifully with the rich, spiced lamb. Add a drizzle of olive oil and a squeeze of lemon juice for extra freshness.

2. Pita Bread or Flatbreads:

   Soft, warm pita bread or flatbreads are ideal for wrapping around the lamb koftas, creating your own handheld kebab. This option is great for a casual meal, and the bread soaks up the tzatziki wonderfully. If you prefer a more substantial meal, serve the koftas on top of the bread as an open-faced sandwich.

3. Rice Pilaf:

   For a hearty, filling side, rice pilaf is a great choice. It adds a mild, fluffy base that pairs well with the bold flavors of the koftas. You can make a simple pilaf by cooking rice with sautéed onions, garlic, and a pinch of cinnamon or cumin for an aromatic twist.

4. Roasted Vegetables:

   Roasted vegetables such as bell peppers, zucchini, eggplant, and carrots bring a lovely sweetness and smokiness that complement the savory lamb koftas. Roasting vegetables with a little olive oil and Mediterranean herbs creates a side dish that’s rich in flavor yet light enough not to overpower the kebabs.

5. Couscous or Quinoa:

   For a lighter, more grain-based side, couscous or quinoa are both excellent options. Couscous can be prepared in minutes and makes for a fluffy, slightly nutty base to accompany the koftas. If you prefer something more nutritious, quinoa provides a great source of protein and can be easily seasoned with lemon, garlic, and fresh herbs.

6. Hummus:

   A generous dollop of creamy hummus adds a smooth, nutty element to your meal, making it even more satisfying. You can opt for traditional hummus or experiment with flavors like roasted red pepper or garlic hummus for an extra layer of taste. This is also a great dip to serve alongside the tzatziki.

7. Tabbouleh:

   Tabbouleh, a Middle Eastern salad made with bulgur, parsley, tomatoes, mint, and lemon, pairs beautifully with lamb koftas. The bright, citrusy flavors of the tabbouleh cut through the richness of the lamb, offering a refreshing contrast. The texture of the bulgur also adds a nice chewiness to the dish.

8. Grilled Halloumi:

   For an extra Mediterranean touch, serve grilled halloumi cheese alongside your lamb koftas. The salty, squeaky texture of halloumi, when grilled to golden perfection, creates a satisfying contrast to the lamb and tzatziki.

By mixing and matching some of these sides, you can create a well-rounded and visually appealing meal. Whether you’re hosting a dinner party or simply preparing a weekday dinner, these pairings elevate the flavors and make the meal even more delicious.

Conclusion

Mary Berry’s Lamb Kofta Kebabs with Tzatziki are a show-stopping dish that combines the rich, savory flavors of spiced lamb with the cooling creaminess of tzatziki sauce. From simple variations to more adventurous twists, there’s no shortage of ways to customize this recipe to your taste. Whether you prefer a spicy kick, a vegetarian alternative, or a smoky BBQ version, the possibilities are endless.

Storing leftovers properly ensures you can enjoy these kebabs beyond the initial meal, whether you’re reheating them for a quick lunch or storing them for a later date. With just a little care, you can keep the koftas fresh for days to come.

Pairing Mary Berry’s lamb koftas with a variety of complementary sides – from Greek salads to roasted vegetables – creates a satisfying, balanced meal that caters to all tastes. Whether you’re going for a light dish or a more substantial meal, you can mix and match sides to create the perfect spread.

In conclusion, these Lamb Kofta Kebabs are versatile, flavorful, and perfect for any occasion. With a few tweaks to the recipe, storage tips, and the right sides, you’ll be able to enjoy this dish in countless ways.

FAQs

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

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

How Do I Cook The Lamb Kofta Kebabs To Ensure They Stay Juicy And Flavorful?

To ensure your lamb kofta kebabs stay juicy and flavorful, it’s important to not overwork the meat mixture when forming the kebabs. Be sure to refrigerate the formed kebabs for at least 30 minutes before cooking, as this helps them hold their shape. You can cook them either on a grill or under the broiler. Cook them on medium-high heat for about 10-12 minutes, turning occasionally until golden brown and fully cooked through.

Can I Prepare Mary Berry’s Lamb Kofta Kebabs With Tzatziki In Advance?

Yes, you can prepare both the lamb kofta kebabs and tzatziki in advance. Form the kebabs and refrigerate them for up to 24 hours before cooking. The tzatziki can also be made ahead of time and stored in the fridge for up to 2 days. Just give it a stir before serving, as the cucumber may release some liquid.