Succulent spiced lamb meatballs served on mini skewers, grilled or baked to perfection, and paired with a creamy mint yogurt dip — a flavorful bite-size dish bursting with warmth and freshness.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsMakes 20 mini koftas
For the koftas
1 lb ground lamb
1 small onion, finely grated (excess liquid squeezed out)
2 cloves garlic, minced
1 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp paprika (smoked, if desired)
Salt and freshly ground black pepper, to taste
1 tbsp olive oil (plus extra for brushing)
Mini bamboo skewers or toothpicks
For the mint yogurt dip
¾ cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp fresh mint, finely chopped
1 tsp honey (optional, for balance)
Salt and pepper, to taste
Prepare the mint yogurt dip
1
In a small bowl, combine Greek yogurt , lemon juice , olive oil , mint , and honey (if using).
Season with salt and pepper to taste.
Mix until smooth, cover, and refrigerate while preparing the koftas.
Make the kofta mixture
2
In a large bowl, mix ground lamb , grated onion , garlic , herbs , spices , salt , and olive oil .
Use your hands to gently combine the ingredients — avoid overmixing to keep the texture tender.
Shape the koftas
3
Take about 1 tablespoon of the mixture and roll it into small oval or cylindrical shapes.
Thread each onto a mini skewer or toothpick .
Place on a plate or tray, cover, and refrigerate for 15–20 minutes to help them firm up.
Cook the koftas
4 Option 1: Grill pan or skillet (recommended for best flavor)
Heat a grill pan or cast-iron skillet over medium-high heat and brush with olive oil.
Cook koftas for 8–10 minutes , turning occasionally, until browned on all sides and cooked through.
Option 2: Oven-baked
Preheat oven to 400°F (200°C) .
Arrange koftas on a parchment-lined baking sheet.
Brush lightly with olive oil and bake for 12–15 minutes , until golden and cooked through.
Serve
5
Arrange warm koftas on a platter.
Serve with the mint yogurt dip in a small bowl on the side.
Garnish with fresh mint sprigs and a drizzle of olive oil for presentation.
Serving Suggestions
6
Serve as part of a mezze platter with hummus, flatbreads, and olives.
Great paired with roasted vegetables or a tabbouleh salad for a light meal.
Wine pairing: Try a Syrah/Shiraz or Malbec to complement the spice and smokiness.
Tips & Variations
7
Spice it up: Add a pinch of chili flakes or harissa for extra heat.
Make ahead: Shape and refrigerate the koftas up to 1 day in advance.
Mini party version: Skip the skewers and serve koftas on cocktail picks with dip drizzled on top.
Lighter option: Substitute lamb with ground chicken or turkey; adjust spices to taste.
Add texture: Mix in 1 tablespoon of breadcrumbs if the mixture feels too wet.
Ingredients Makes 20 mini koftas
For the koftas
1 lb ground lamb
1 small onion, finely grated (excess liquid squeezed out)
2 cloves garlic, minced
1 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp paprika (smoked, if desired)
Salt and freshly ground black pepper, to taste
1 tbsp olive oil (plus extra for brushing)
Mini bamboo skewers or toothpicks
For the mint yogurt dip
¾ cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp fresh mint, finely chopped
1 tsp honey (optional, for balance)
Salt and pepper, to taste
Directions Prepare the mint yogurt dip
1
In a small bowl, combine Greek yogurt , lemon juice , olive oil , mint , and honey (if using).
Season with salt and pepper to taste.
Mix until smooth, cover, and refrigerate while preparing the koftas.
Make the kofta mixture
2
In a large bowl, mix ground lamb , grated onion , garlic , herbs , spices , salt , and olive oil .
Use your hands to gently combine the ingredients — avoid overmixing to keep the texture tender.
Shape the koftas
3
Take about 1 tablespoon of the mixture and roll it into small oval or cylindrical shapes.
Thread each onto a mini skewer or toothpick .
Place on a plate or tray, cover, and refrigerate for 15–20 minutes to help them firm up.
Cook the koftas
4 Option 1: Grill pan or skillet (recommended for best flavor)
Heat a grill pan or cast-iron skillet over medium-high heat and brush with olive oil.
Cook koftas for 8–10 minutes , turning occasionally, until browned on all sides and cooked through.
Option 2: Oven-baked
Preheat oven to 400°F (200°C) .
Arrange koftas on a parchment-lined baking sheet.
Brush lightly with olive oil and bake for 12–15 minutes , until golden and cooked through.
Serve
5
Arrange warm koftas on a platter.
Serve with the mint yogurt dip in a small bowl on the side.
Garnish with fresh mint sprigs and a drizzle of olive oil for presentation.
Serving Suggestions
6
Serve as part of a mezze platter with hummus, flatbreads, and olives.
Great paired with roasted vegetables or a tabbouleh salad for a light meal.
Wine pairing: Try a Syrah/Shiraz or Malbec to complement the spice and smokiness.
Tips & Variations
7
Spice it up: Add a pinch of chili flakes or harissa for extra heat.
Make ahead: Shape and refrigerate the koftas up to 1 day in advance.
Mini party version: Skip the skewers and serve koftas on cocktail picks with dip drizzled on top.
Lighter option: Substitute lamb with ground chicken or turkey; adjust spices to taste.
Add texture: Mix in 1 tablespoon of breadcrumbs if the mixture feels too wet.
Mini Lamb Koftas with Mint Yogurt Dip
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