Charred Lamb Köfte with Yogurt
Turkish-style grilled lamb meatballs with a smoky crust and juicy center, served over cool yogurt and topped with chili oil. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb ground lamb
- ½ medium onion, finely minced
- 3 tbsp fresh mint, chopped
- 1.5 tsp ground cumin
- 1 tsp Aleppo pepper or red pepper flakes
- 1 cup plain full-fat yogurt
- 2 tbsp chili oil or harissa oil
Instructions
- 1
Mix lamb, onion, mint, cumin, Aleppo pepper, and a pinch of salt until just combined. Divide into 12 equal portions and roll each into a ball.
- 2
Heat a cast iron skillet over high heat until smoking, about 2 minutes.
- 3
Place meatballs in the hot skillet without crowding. Cook 2 minutes until deeply browned, then roll each once to char another side.
- 4
Transfer to a plate. The centers will still be slightly soft when pressed—they'll carry over cook.
- 5
Spread yogurt across a serving plate. Arrange meatballs on top and drizzle generously with chili oil.
- 6
Serve immediately with flatbread or fresh herbs on the side.
Tools you’ll need
- 12-inch cast iron skillet or heavy-bottomed pan
- mixing bowl
- serving plate
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