These African lamb koftas are served with a cooling garlic yoghurt dip that balances spice and richness. Smoky skewers meet creamy sauce for harmony, making them versatile enough to serve with crisp salads, smoky aubergine, or warm flatbreads. Comforting yet refreshing, this recipe works all year.
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.