Mary Berry Lamb Kofta Kebabs With Tzatziki

I’ll be honest—I made these the first time because I had half a packet of lamb mince and not much else. I wasn’t planning a barbecue or even a proper meal. But once I mixed everything together, added that punchy bit of harissa, and grilled them till they were golden and just a little charred—I knew this was one I’d be making again.

The first round? A total mess. I didn’t chill the mixture and tried to shape them straight away. They slumped off the skewers mid-grill like sleepy sausages. Second time around, I chilled the mix overnight and shaped them with wet hands. Game changer. They held their shape, cooked fast, and stayed juicy.

If you’ve ever had dry, crumbly koftas—this one will fix that.

Why This One Works So Well

These koftas strike the perfect balance: spicy, juicy, and herby without falling apart. The trick? A smart mix of textures. The egg and oats bind everything gently without turning it into meatloaf, and the onion, ginger, and garlic give it just enough moisture.

Adding harissa gives it warmth without heat—so you get flavour, not fire. And chilling the mixture is key. It firms everything up and makes shaping a breeze. I shape them into torpedo-like logs—sturdy, satisfying, and easy to turn on the grill.

The tzatziki cools it all down, balancing the spice with creamy yoghurt, mint, and that sweet hit from the mint sauce. It’s not authentic—but it works.

INGREDIENTS + WHY THEY MATTER

For the kofta kebabs:

• Minced lamb (500g) – Fatty enough to stay juicy. Lean mince dries out fast.
• Onion (1 small, very finely chopped) – Adds sweetness and moisture.
• Fresh ginger (20g) – Sharpens the flavour and cuts through the richness.
• Garlic (1 clove) – Deepens the savoury flavour.
• Harissa paste (1 tsp) – For warmth and subtle spice.
• Porridge oats (1 heaped tbsp) – A gentle binder. Breadcrumbs don’t hold up as well.
• Egg (1 large, beaten) – Helps bind the mix.
• Fresh coriander (15g) – Adds a grassy, fresh note. Use both leaves and stalks.
• Salt and black pepper – Generously seasoned. Lamb loves salt.

For the tzatziki:

• Fresh mint (2 tbsp) – Fresh is non-negotiable. Dried won’t do here.
• Garlic (1 clove) – Adds a kick.
• Mint sauce (2 tsp) – Unusual, but adds tang and sweetness.
• Caster sugar (½ tsp) – Rounds out the flavours.
• Greek-style yoghurt (200g) – Thick and creamy. Don’t sub with low-fat.
• Cucumber (75g) – Peeled and diced for crunch and coolness.
• Extra virgin olive oil – For drizzling on top.

Making It Yours (Without Ruining It)

• Want it spicier? Add extra harissa or a pinch of chilli flakes.
• No harissa? Use smoked paprika and a dash of chilli sauce.
• No skewers? Shape into patties and pan-fry or oven-bake.
• Dairy-free tzatziki? Use a coconut-based yoghurt. It’s not traditional, but it works.
• No oats? I’ve tried ground almonds once—they held up surprisingly well.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Koftas fell off skewers	Didn’t chill the mixture	Chill for at least 1 hour (overnight is best)
Meat stuck to hands	Shaped them dry	Wet your hands before shaping
Kebabs dried out	Grilled too long	Cook over high heat for 8–10 mins max
Skewers burned	Forgot to soak them	Soak wooden skewers in cold water 6+ hours

HOW TO MAKE MARY BERRY’S LAMB KOFTA KEBABS WITH TZATZIKI

1. Make the kebab mixture: In a bowl, mix lamb mince with onion, ginger, garlic, harissa, oats, egg, and chopped coriander. Season generously with salt and pepper. Mix with your hands until sticky and uniform. Cover and chill for 1–48 hours.
2. Make the tzatziki: Mix mint, garlic, mint sauce, sugar, and a pinch of salt. Stir in the yoghurt, then fold in cucumber. Cover and chill.
3. Shape the koftas: Soak wooden skewers in cold water for 6 hours. Divide the lamb into 12 portions. Shape each into a ball, skewer it, then mould into a long oval using wet hands.
4. Grill the kebabs: Preheat grill to high. Arrange skewers on a rack over a grill pan. Grill for 8–10 minutes, turning once, until browned and sizzling. Don’t overcook.
5. Serve: Spoon tzatziki into a bowl and drizzle with olive oil. Serve the kebabs hot, sprinkled with extra coriander. Pair with flatbreads, salad, or rice.

TIPS FROM MY KITCHEN

• I chill the shaped kebabs for 15 minutes before grilling—they hold better on the skewer.
• If you’re short on time, skip the skewers and shape into patties. They grill just as well.
• Leftover tzatziki makes a great dip for chips or roasted veg the next day.
• I sometimes add a pinch of cumin or sumac to the lamb mix for an extra twist.

STORAGE + SERVING

• Fridge: Leftover cooked kebabs keep for 2 days. Reheat under the grill or in a hot pan.
• Freezer: Freeze uncooked kebabs for up to a month. Defrost in fridge before grilling. Cooked kebabs can also be frozen but may be slightly drier after reheating.
• Serve with: Warm pita or flatbreads, shredded lettuce, tomato salad, and tzatziki.

FREQUENTLY ASKED QUESTIONS

Q: Can I pan-fry these instead of grilling?
A: Yes. Use a non-stick frying pan with a little oil. Cook on medium-high for 8–10 minutes, turning regularly.

Q: What if I don’t have skewers?
A: No problem. Shape into little sausages or patties and cook directly on the grill or in a pan.

Q: Can I use beef instead of lamb?
A: You can, but you’ll lose some richness. If using beef, try adding a little olive oil or a spoonful of Greek yoghurt to the mix.

Q: Is the mint sauce really necessary in the tzatziki?
A: Surprisingly, yes. It gives a slightly sweet, tangy edge that fresh mint alone doesn’t bring.

Try More Recipes:

• Mary Berry Greek Lamb Pilaf With Orzo
• Mary Berry Harissa Spiced Lamb With Cannellini Beans
• Mary Berry Sunday Best Minted Lamb
• Mary Berry Fast-roast Rosemary Leg of Lamb