Spicy Lamb Koftas With Harissa Yoghurt Recipe

Name: Spicy lamb koftas with harissa yoghurt
Prep time: 10 min
Cook time: 10 min
Ingredients: 500 g Lamb mince; 1 small onion; 3 cloves Garlic (minced); 1 tbsp Ground cumin; 1 tbsp Ground coriander; 1 tsp Smoked paprika; 1 tsp Chilli powder (adjust to taste); ½ tsp Ground cinnamon; 2 tbsp Fresh Parsley (chopped); 1 tsp Sea salt; ½ tsp Black pepper; 200 g Greek Yoghurt; 1½ tbsp Harissa paste; ½ Lemon (juiced); 1 pinch Salt

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Turning up the heat with harissa

Every once in a while, lamb koftas call for a little extra fire. That’s where harissa comes in, smoky, peppery, and with just enough heat to make the yoghurt sing. These spicy lamb koftas with harissa yoghurt are bold without being overwhelming, giving you the warmth of chilli and paprika layered over juicy grilled lamb. They’re perfect for anyone who likes a bit of spice but still wants balance from something cooling on the side.

The first time I tried harissa with lamb koftas was in a tiny Tunisian café in Paris. The chilli paste was swirled into yoghurt and spooned over lamb skewers, and the flavour pairing was unforgettable. Ever since, I’ve kept a jar of harissa in my fridge because it transforms even simple grilled meat into something with real depth. This recipe is my go-to when I want lamb koftas that feel lively, with a sauce that takes seconds to make.

Why spice and yoghurt work together

The fat in lamb holds spices brilliantly, and harissa adds that smoky edge without overshadowing the meat. Pairing it with yoghurt brings balance, cutting through the richness and tempering the chilli heat so you get flavour before fire. Yoghurt also acts as a cooling carrier for the harissa, coating the koftas beautifully when drizzled over just before serving.

If you’d like to explore seasoning further, my Middle Eastern spice blends for lamb koftas guide offers variations that work well with different levels of chilli heat. And if you’re worried about shaping and grilling, my grilling lamb koftas without breaking post has plenty of practical tips.

A dish for summer nights and winter tables

Spicy lamb koftas are excellent on a summer grill, paired with fresh herbs and crisp salads. In winter, they work just as well served with roasted vegetables and warm flatbreads. I’ve found they pair particularly well with smoky sides such as my charcoal-grilled lamb koftas with smoky aubergine or as part of a mixed platter alongside stuffed lamb koftas with pine nuts and herbs. For sauce variations, try my delicious tahini sauce, which mellows the spice for those who prefer a gentler touch.

Ingredients (serves 4)

For the koftas:

500g lamb mince (15–20% fat)
1 small onion, grated
3 garlic cloves, minced
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp smoked paprika
1 tsp ground chilli powder (adjust to taste)
½ tsp ground cinnamon
2 tbsp fresh parsley, chopped
1 tsp salt
½ tsp black pepper

For the harissa yoghurt:

200g Greek yoghurt
1½ tbsp harissa paste
Juice of ½ lemon
Pinch of salt

Instructions

Mix lamb mince with grated onion, garlic, cumin, coriander, paprika, chilli powder, cinnamon, parsley, salt and pepper. Shape into oblong koftas on skewers and chill for at least 30 minutes to firm up.

Preheat a grill, barbecue or pan until hot. Cook koftas for 3–4 minutes per side until charred and cooked through. Rest for a couple of minutes before serving.

For the sauce, stir harissa paste into yoghurt along with lemon juice and a pinch of salt. Taste and adjust depending on how fiery you’d like it. Drizzle over the hot koftas or serve on the side for dipping.

If you’d like extra reassurance about shaping skewers, my shaping lamb koftas like a pro guide can walk you through the steps.

What to serve with this recipe

These koftas are fantastic with crisp salads, cucumber, tomato and red onion are classics, or with warm flatbreads to mop up the yoghurt. They’re also delicious paired with oven-baked lamb koftas with spiced chickpeas if you want a varied platter of flavours. Those who enjoy bold flavours might also want to explore my guide to different Middle Eastern lamb kofta recipes with milder seasonings.

Wine and beer pairings

A fruity Grenache rosé cools the spice beautifully while adding a hint of berry sweetness. For something deeper, a Shiraz balances the chilli heat with bold spice and structure. Beer drinkers might enjoy a crisp Pale Ale with citrus hops that refresh the palate, or a Witbier with subtle spice and orange notes to complement the harissa.

FAQs about spicy lamb koftas with harissa yoghurt

How spicy is harissa yoghurt?

That depends on the paste you use. Some harissa blends are fiery, while others are milder. Mixing it into yoghurt softens the heat. For spice control tips, check my spice blends for lamb koftas guide.

Can I make the yoghurt sauce ahead of time?

Yes, it keeps in the fridge for three days in a sealed container. Stir before serving as it may separate slightly. If you’d prefer a milder sauce, my perfect tahini sauce for koftas is another great option.

Can I bake these instead of grilling?

Yes, place the koftas on a lined tray in a 200°C oven for 20 minutes, turning once. For an oven-specific method, my oven-baked lamb koftas with spiced chickpeas gives more detail.

What if I can’t find harissa paste?

You can make a quick substitute by blending roasted red peppers, chilli flakes, garlic and olive oil. It won’t be identical, but it captures similar smokiness.

Tips for success with spicy lamb koftas with harissa yoghurt

Balance is key: too much harissa in the kofta mix can overpower the meat. Keep the spice blend bold but not overwhelming, and let the yoghurt do the cooling. Chilling the skewers before cooking is essential for keeping their shape. For the yoghurt, whisk until smooth so the sauce drizzles evenly rather than clumping.

Storage and reheating spicy lamb koftas with harissa yoghurt

Cooked koftas store well in the fridge for three days. Reheat under a hot grill or in a frying pan until warmed through. The yoghurt sauce keeps for three days in the fridge, though it’s best made fresh for the brightest flavour. Uncooked koftas freeze well, shaped and wrapped individually.