Greek Lamb Koftas

Pan-fried lamb meatballs make a delicious filling for warm pita bread pockets, packed out with a crisp cucumber and leafy salad. Serve with cherry tomatoes.

Greek lamb koftas grilledPhoto: Shutterstock
Servings Prep Time Cook Time
6 40minutes 15minutes
Servings Prep Time
6 40minutes
Cook Time
  1. To make the kofta, put the lamb in a large bowl and break it up with a wooden spoon. Add the egg, garlic, oregano, thyme and onion and mix well. Add the breadcrumbs and use your hands to mix well.
  2. Have a large board or plate ready, then roll the lamb mixture into 24 even walnut-sized balls. Flatten the balls slightly on the palm of your hand to make small patties, about 5 cm across and about 1 cm thick.
  3. Heat the oil in a large frying pan. Add the koftas, nudging them up to each other—they should just about fit, as they shrink as they begin to cook. Cook over a high heat for 2 minutes until browned underneath, then turn them over and cook for a further 2 minutes.
  4. Reduce the heat to medium, turn the patties again and cook for about 8 minutes, shaking the pan occasionally, and turning the patties once more, until cooked through.
  5. Meanwhile, mix the chopped fresh herbs with the spring onions and rocket. Warm the pita breads in a toaster or under the grill, turning them once.
  6. Slit the pita breads open and place four koftas in each. Add some cucumber slices and herb salad and squeeze over a little lemon juice. Drizzle with yogurt and eat at once.