Why I Pair African Lamb Koftas with Garlic Yoghurt
When lamb is rich and heavily spiced, a cooling dip makes all the difference. Garlic yoghurt is my go-to pairing, and I first discovered it served alongside koftas at a small café in London. The yoghurt cut through the fat, while the garlic added a sharp kick that lingered without overwhelming the palate. Ever since, I’ve served lamb koftas with this sauce at home, especially when the skewers are cooked hot over charcoal.
If you’d like to see how this recipe connects to sauces, sides, and cooking techniques, everything is gathered in my complete African lamb koftas guide.
How Garlic Yoghurt Elevates Koftas
Yoghurt has a way of softening spice while refreshing the palate, which makes it the perfect match for lamb. The garlic lifts the flavour, stopping the sauce from feeling too plain. You can adjust the dip to your taste: mild with just a clove of garlic, or more pungent with two or three. It’s also a great opportunity to use homemade yoghurt if you have it. For more tips on flavouring sauces, you’ll find useful ideas in my spice blends and seasonings guide.
Ingredients for African Lamb Koftas with Garlic Yoghurt Dip
- 500 g lamb mince (20% fat)
- 1 small onion, grated and drained
- 2 garlic cloves, crushed
- 1 red chilli, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp olive oil
Garlic Yoghurt Dip
- 250 g natural Greek yoghurt
- 2 garlic cloves, finely grated
- Juice of ½ lemon
- 1 tbsp olive oil
- Pinch of sea salt
How to Cook African Lamb Koftas with Garlic Yoghurt
Mix the lamb mince with onion, garlic, chilli, spices, salt, and pepper until evenly combined. Shape onto skewers and chill in the fridge for 30 minutes to firm up.
Grill on a hot barbecue or grill pan for 8–10 minutes, turning frequently until charred and cooked through. Alternatively, bake at 200°C (fan 180°C) for 15–18 minutes. While the koftas cook, combine yoghurt, garlic, lemon juice, olive oil, and salt in a bowl, whisking until smooth. Chill until ready to serve.
Cooking Technique Explained: Balancing Heat and Cooling Elements
Serving koftas with garlic yoghurt isn’t just tradition, it’s technique. The richness of lamb and the warmth of spices need cooling elements to balance them. Yoghurt works especially well because lactic acid softens strong flavours while adding a creamy texture. For other pairing options, take a look at my harissa sauce for koftas — it’s fiery, but balanced when paired with yoghurt dips.
What to Serve with African Lamb Koftas and Garlic Yoghurt
A couscous salad with roasted vegetables makes a lovely base here. Warm pita bread with za’atar is ideal for scooping up the dip. I also like to add a fresh tomato and cucumber salad for crunch.
Wine and Beer Pairings for African Lamb Koftas with Garlic Yoghurt
The cooling yoghurt opens the door to fresher wines. A dry Riesling works beautifully, its crisp acidity cutting through the lamb. Sauvignon Blanc, with its grassy notes, complements the coriander in the koftas. For beer, a citrusy wheat beer highlights the yoghurt’s freshness, while a light lager provides balance without overshadowing the garlic.
FAQs about African Lamb Koftas with Garlic Yoghurt
Can I make the garlic yoghurt in advance?
Yes, prepare it up to 24 hours before and store it in the fridge. The flavours deepen overnight, though the garlic becomes stronger.
What if I don’t eat dairy?
Use coconut yoghurt or oat-based alternatives. For extra richness, stir in tahini — a trick I often use when making chargrilled lamb koftas with flatbreads.
Is Greek yoghurt essential?
It’s best for its thick texture, but natural plain yoghurt works too. If using thinner yoghurt, strain it through muslin for an hour.
Can I serve another sauce alongside garlic yoghurt?
Absolutely. A spoonful of harissa on the side creates a fiery contrast. For more on flavour combinations, my seasonings guide has ideas.
Tips for Success with Garlic Yoghurt Koftas
Always drain the onion before mixing it into the lamb — excess water makes the mixture loose. Chill the skewers before cooking so they firm up. For the dip, grate garlic finely so it blends smoothly and doesn’t overpower.
Storage and Reheating Garlic Yoghurt Koftas
The koftas can be stored in the fridge for up to 3 days. Reheat in a 180°C oven for 8 minutes or warm on a grill pan. Keep the garlic yoghurt chilled and use within 2 days.
African Lamb Koftas with Garlic Yoghurt Dip
Ingredients
Ingredients for the Koftas
- 500 g Lamb mince 20% fat for the best flavours
- 1 Onion Small, finely grated and drained
- 2 cloves Garlic crushed
- 1 Chilli red, finely chopped
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Ground cinnamon
- 1 tsp smoked paprika
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
- 1 tbsp Olive oil
For the garlic yoghurt dip
- 250 g Greek yoghurt full fat, natural
- 2 cloves Garlic finely grated
- ½ Lemon juiced
- 1 tbsp Olive oil extra virgin
- 1 pinch Sea salt
Instructions
- Mix the lamb mince with onion, garlic, chilli, spices, salt, and pepper until evenly combined. Shape onto skewers and chill in the fridge for 30 minutes to firm up.
- Grill on a hot barbecue or grill pan for 8–10 minutes, turning frequently until charred and cooked through. Alternatively, bake at 200°C (fan 180°C) for 15–18 minutes.
- While the koftas cook, combine yoghurt, garlic, lemon juice, olive oil, and salt in a bowl, whisking until smooth. Chill until ready to serve.