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Prep Time 10 minutes - Total Time 20 minutes - Makes 25

Wrap the koftas in a flatbread, add a good dollop of the tzatziki along with some feta salad. Close your eyes, take a bite and you will be instantly transported to a sunny beach on a Greek island.

Kofta Ingredients

  • 500 g minced lamb.

  • Zest from one lemon.

  • 1 onion, grated.

  • 4 garlic cloves, grated.

  • 1 pinch of chilli flakes.

  • 1 tsp of cumin.

  • 1 small handful of fresh parsley, roughly chopped.

  • 1 small handful of fresh mint, roughly chopped.

  • 1 tbsp of dry oregano.

Tzatziki Ingredients

  • ½ a cucumber, cut in half, remove the seeds and dice.

  • 5 tbsps of Greek-style yoghurt.

  • Pinch of salt.

  • 2 garlic cloves, crushed.

  • 2 tbsps of olive oil.

  • 1 tbsp of white wine vinegar.


  1. Take all the kofta ingredients along with a good pinch of salt and pepper, a little drizzle of olive oil and give it a good mix. Form into little meatballs, a bit small than a golf ball. Place onto a baking tray cover with parchment paper then cover the whole tray with clingfilm and pop into the fridge to set, leave for 20-30 minutes.

  2. When you are ready to cook the koftas get a frying pan over a high heat with a little drizzle of olive oil. You want to fry the kofta balls for around 7-10 minutes or till cooked through.

  3. To make the tzatziki simple mix all the ingredients together. Pop into a bowl and chill.

  4. Service the kofta balls on some flatbreads with a nice dollop of the tzatziki and a little feta salad.

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