Lamb Koftas with Greek Salad & Mint Yoghurt Dip

Koftas serve 4 / Greek Salad serves 8

These herby lamb koftas are a great addition to any summer BBQ or picnic. Coupled with the Greek couscous salad and mint yoghurt dip, this makes for a quick, simple and delicious summers evening meal.


  • 500g lamb mince
  • 1tsp ground cumin
  • 1 tsp ras-el-hanout (optional)
  • 1 bunch chopped mint
  • 1 bunch chopped dill
  • 1 bunch chopped coriander
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 500g couscous
  • 4 vine tomatoes, diced
  • ½ cucumber, diced
  • 1 red onion, diced
  • 200g mixed olives
  • 200g feta, cheese
  • 1 lemon, juiced
  • 400g Greek yogurt
  • Salt & Pepper


  1. To make the lamb koftas, place the mince, cumin, ras-el-hanout and garlic in a large mixing bowl. Add about 1/3 of your chopped mint, coriander, and dill, along with a good pinch of salt and pepper – give everything a good mix with your hands until everything is well combined.
  2. Divide this mixture into 8 balls then roll each ball in your hands to form an oval. Brush each oval with a little olive oil and leave in the fridge while you prepare the salad and dip.
  3. Place the couscous in a large mixing bowl and completely cover with boiling water. Place a lid or large plate over the bowl and leave to one side while you chop your feta, tomatoes, olives, red onion and cucumber.
  4. After about 10 minutes the couscous should have absorbed all the water. Remove the lid from the bowl and use a fork the give the couscous a good mix. Add your tomatoes, red onion, cucumber, olives, feta and about 1/3 of your mint, coriander, and dill. Season with lemon juice and a good pinch of salt and pepper. Your salad is ready!
  5. To make the dip, place the yogurt and remaining mint, coriander and dill in a bowl. Season with a pinch of salt and pepper and give everything a mix.
  6. If you wanted to add a little more freshness to your dip, add the zest from your lemon too.
  7. Heat your BBQ or grill to high, place your koftas on a foil lined grill tray (or straight onto your BBQ). Brush each oval with another layer of olive oil to prevent sticking and cook for about 4 minutes on each side until cooked through.
  8. Serve hot or cold with the couscous salad and mint yogurt dip!

If you want to bulk out this meal a little, toast a couple of pittas and slice them up alongside the salad and mint yoghurt dip.

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