There’s something undeniably comforting about the bold, aromatic flavors of Mediterranean cooking. These lamb koftas bring together warming spices, fresh herbs, and a creamy yogurt sauce for a dish that feels both exotic and familiar.

Paired with herbed quinoa, this recipe transforms simple ingredients into a meal that’s light, nourishing, and full of personality. Whether you’re hosting a dinner or craving an easy weeknight upgrade, this dish delivers on every level.

Let’s dive into this quick, flavor-packed recipe that’s sure to become one of your go-to favorites.

Ingredients

• 300g lean ground lamb
• 100g quinoa, uncooked
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 50g fresh parsley, chopped
• 20g fresh mint, chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 lemon, juiced
• 150g plain low-fat Greek yogurt
• 1/4 cucumber, grated
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a small pot, combine the quinoa with 200ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork.
2. While the quinoa cooks, combine the ground lamb, half the red onion, half the garlic, half the parsley, cumin, and coriander in a bowl. Season with salt and pepper. Mix well and form into 6–8 small oval-shaped koftas.
3. Heat the olive oil in a large non-stick pan over medium-high heat. Cook the koftas for 6–8 minutes, turning occasionally, until browned and cooked through.
4. To make the sauce, mix the Greek yogurt, grated cucumber, remaining garlic, half the mint, and lemon juice in a small bowl. Season with a pinch of salt.
5. Once the quinoa is cooked, stir in the remaining parsley, mint, and red onion. Season to taste.
6. To serve, divide the herbed quinoa between two plates. Top with the lamb koftas and a generous dollop of the cucumber-mint yogurt sauce.

Tips & Substitutions

• Make it lighter: Substitute ground lamb with lean ground turkey or chicken for a lower-fat version.
• Add vegetables: Serve with a side of grilled zucchini or roasted peppers for extra color and nutrition.
• Meal prep friendly: Cook the quinoa and koftas ahead of time; they keep well in the fridge for up to three days.

Nutrition

Calories: 1196 kcal per serving

• Fat: 60g
• Carbohydrates: 74g
• Fiber: 10g
• Protein: 90g

These Mediterranean Lamb Koftas with Herbed Quinoa bring a burst of sunshine to your table — a perfect fusion of spice, freshness, and texture. Try them tonight and don’t forget to share your creation with friends or tag us on social media — we’d love to see your take on this delicious dish!