Keto Lamb Kofta with Tzatziki

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I’ll be honest, I was skeptical about kofta on a weeknight. Skewers seemed like a lot of effort for a Tuesday.

Turns out they’re one of the faster things I cook. Mix the spiced lamb, press it onto skewers, grill for 10 minutes. That’s most of it.

The tzatziki takes about five minutes and you can make it while the grill heats up. Thick Greek yogurt, grated cucumber, garlic, lemon — not unlike the base of a cucumber dill Greek yogurt bowl. It’s bright and cool against the smoky lamb.

This recipe is keto-friendly with roughly 3g net carbs per serving. No breadcrumbs, no fillers. Just seasoned ground lamb doing its thing.

Why You’ll Love This Recipe

• Under 3g net carbs per full serving
• 10 minutes of active grill time, no babysitting
• Bold spice blend works with pantry staples
• Tzatziki doubles as a dip or sauce for other meals

Ingredient Notes

• Ground lamb: Use 80/20 ground lamb for the best moisture and flavor. Leaner lamb tends to dry out on the grill. Ground beef or a half-beef half-lamb mix works if lamb is hard to find.
• Greek yogurt (full-fat): Full-fat yogurt keeps the tzatziki thick and rich. Strain it through a cheesecloth for 15 minutes if it looks watery. For dairy-free, use a thick coconut yogurt.
• English cucumber: Grate the cucumber and squeeze out as much water as possible before adding it to the yogurt. Skipping this step makes the tzatziki thin and watery fast.
• Ground cumin: Cumin is the backbone of the spice blend here. Smoked paprika, ground coriander, and a pinch of cinnamon round it out. Don’t skip the cinnamon, it’s a small amount but it matters.
• Fresh garlic: Use fresh garlic in both the kofta mixture and the tzatziki. Garlic powder works in a pinch for the kofta but the tzatziki really needs fresh for the right bite.
• Flat-leaf parsley: Fresh parsley adds a bit of brightness to the kofta mixture. Fresh mint also works and is traditional in many Middle Eastern versions.

Keto Lamb Kofta with Tzatziki

Spiced ground lamb kofta grilled on skewers and served alongside creamy garlic tzatziki. Ready in 40 minutes, low-carb, and genuinely satisfying.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

Lamb Kofta

• 600 g ground lamb (80/20) or half lamb, half beef
• 3 garlic cloves, minced
• 1 small white onion, grated and squeezed dry about 60 g grated
• 3 tbsp flat-leaf parsley, finely chopped
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 0.25 tsp ground cinnamon
• 0.25 tsp cayenne pepper optional, for heat
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil for brushing the grill

Tzatziki

• 250 g full-fat Greek yogurt
• 0.5 medium English cucumber, coarsely grated about 120 g before squeezing
• 2 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 2 tbsp fresh dill, chopped or fresh mint
• 1 tbsp extra-virgin olive oil
• 0.5 tsp salt

Method

 

Make the Tzatziki

1. Grate the cucumber on the coarse side of a box grater. Wrap in a clean kitchen towel and squeeze firmly until almost no liquid comes out.
2. Combine the squeezed cucumber, Greek yogurt, minced garlic, lemon juice, dill, olive oil, and salt in a bowl. Stir until smooth.
3. Taste and adjust salt if needed. Cover and refrigerate until ready to serve.

Make the Kofta

1. Grate the onion on the fine side of a box grater. Wrap in a clean kitchen towel and squeeze out as much liquid as possible.
2. Place the ground lamb in a large mixing bowl. Add the squeezed onion, minced garlic, parsley, cumin, coriander, smoked paprika, cinnamon, cayenne, salt, and pepper.
3. Mix with your hands until everything is evenly combined. Do not overmix or the kofta will be dense.
4. Divide the mixture into 12 equal portions (about 50 g each). Press each portion firmly around a skewer, forming a log shape about 12 cm long and 2 cm thick.
5. Place the skewers on a tray and refrigerate for 20 minutes to firm up.

Grill the Kofta

1. Heat an outdoor grill or cast iron grill pan to high heat, about 230 C / 450 F. Brush the grates with olive oil.
2. Place kofta skewers on the grill. Cook for 3 minutes without moving until char marks form and the kofta release cleanly.
3. Turn and cook for another 3 minutes on the second side. Continue turning every 2 minutes for a total of about 10 to 12 minutes, until browned all over and the internal temperature reads 70 C / 160 F.
4. Remove from the grill and rest for 3 minutes on the tray before serving.

Serve

1. Arrange 3 kofta skewers per plate. Spoon tzatziki alongside or into a small bowl for dipping. Garnish with a drizzle of olive oil and extra chopped parsley or dill if you like.

Notes

For the juiciest kofta, don’t use extra-lean ground lamb. A little fat is what keeps them moist through the full grill time.

Tips for Success

• Refrigerate the shaped kofta for 20 minutes before grilling so they hold their shape on the skewer.
• Squeeze grated cucumber in a clean kitchen towel until almost no liquid comes out before mixing into tzatziki.
• Oil the grill grates well and let them get fully hot before placing kofta on, to prevent sticking.
• Press the lamb firmly and evenly around the skewer, about 2 cm thick, so it cooks through without burning.
• Rest grilled kofta for 3 minutes before serving to keep the juices from running out when you bite in.

Variations

• Swap lamb for ground beef and add a teaspoon of dried oregano for a Greek-style beef kofta.
• Add a pinch of cayenne and chopped fresh chili to the lamb mix for a spicier North African-style kofta.
• Shape the mixture into patties instead of skewers and pan-fry in a cast iron skillet for 4 minutes per side.

Storage and Reheating

Cooked kofta keeps in an airtight container in the fridge for up to 3 days. Store the tzatziki separately in a sealed jar for up to 4 days. The tzatziki may release a little liquid as it sits, just stir it back together.

To reheat kofta, use a hot cast iron skillet with a small splash of oil over medium-high heat for 2 to 3 minutes per side until warmed through. Avoid the microwave if you can, it makes them rubbery.

Kofta freeze well before or after cooking. Freeze raw shaped kofta on a lined tray, then transfer to a bag. Cook from frozen on the grill, adding about 4 extra minutes. Tzatziki does not freeze well.

Serving Suggestions

Serve the kofta on a wide plate with a generous spoonful of tzatziki alongside. A simple cucumber and tomato salad with red onion and olive oil keeps things fresh and stays keto, and roasted garlic cauliflower steaks make a satisfying low-carb addition to the spread.

For a more complete spread, add some marinated olives, a few slices of feta, and roasted red peppers. This works well for sharing at the table, mezze-style.

If you’re feeding people who aren’t eating low-carb, warm flatbread or pita on the side is an easy addition without changing the rest of the meal.

FAQ

Why are my lamb kofta falling apart on the grill?

The most common reason is not chilling the kofta before grilling. After shaping them onto skewers, put them in the fridge for 20 minutes so the fat firms up. Also make sure your grill grates are clean, oiled, and properly hot before the kofta go on.

Can I use ground beef instead of lamb in this kofta recipe?

Yes, ground beef works well, especially an 80/20 blend. The flavor is milder than lamb, so I’d add a little extra cumin and smoked paprika to compensate. A half-lamb half-beef mix is a good middle ground if you find straight lamb too strong.

Can I make keto lamb kofta ahead and freeze them?

Raw shaped kofta freeze well for up to 2 months. Lay them on a parchment-lined tray and freeze until solid, then transfer to a zip-lock bag. Grill from frozen over medium heat, adding about 4 extra minutes to the cook time.

What low-carb sides go well with lamb kofta and tzatziki?

A cucumber and tomato salad dressed with olive oil and red wine vinegar is the easiest pairing. Roasted cauliflower with garlic and tahini, or a simple green salad with feta, both work without adding carbs.

Is this lamb kofta recipe gluten-free?

Yes, this recipe uses no breadcrumbs or fillers, so it’s naturally gluten-free, much like these gluten-free almond flour crackers that pair well on the side. Just double-check your spice blends, some pre-mixed blends contain anti-caking agents that include wheat starch.

How do I know when lamb kofta are fully cooked on the grill?

The outside should be browned and slightly charred, and the kofta should feel firm but not hard when pressed. An instant-read thermometer inserted into the center should read 70 C / 160 F for fully cooked ground lamb.