Grilled Lamb Kofta with Smoked Paprika Yogurt

These skewers pack bold Mediterranean flavor into a lean, satisfying dinner. Ground lamb is mixed with lean ground turkey to boost protein without excess fat, then seasoned with warm cumin, coriander, garlic, and fresh herbs before hitting a hot grill for that essential smoky char. No breadcrumbs, no fuss — just a few minutes of mixing and skewering, and the grill does the rest. The real star alongside the lamb is the smoked paprika yogurt sauce: thick Greek yogurt swirled with smoked paprika, lemon juice, and a touch of garlic. It's cool, tangy, and smoky all at once, and it adds a hearty dose of extra protein to the plate without any cream or heavy fat. Serve the skewers over a simple cucumber and herb salad for crunch, freshness, and fiber, and you've got a complete, protein-forward dinner that comes together in well under an hour. This recipe is naturally low-carb and keto-friendly, built around lean ground meat and full-fat yogurt rather than grains or starches. Portions are kept modest and satisfying, with the yogurt sauce doing double duty as both flavor and extra protein, so each plate stays light but filling.

Ingredients

• 340 gground lamb, lean, about 90% lean
• 225 gground turkey, lean, to boost protein and lighten fat
• 4 clovesgarlic, minced, divided
• 2 tspground cumin
• 2 tspground coriander
• 1.5 tspsmoked paprika, divided
• 3 tbspfresh parsley, finely chopped, plus extra for garnish
• 2 tbspfresh mint, finely chopped
• 0.25 cupred onion, grated or very finely minced
• 1 tspsalt, divided, plus more to taste
• 0.5 tspblack pepper, freshly ground, divided
• 1 cupPlain full-fat Greek yogurt
• 2 tbsplemon juice, freshly squeezed, divided
• 1 tbspolive oil, for brushing the grill
• 1 mediumcucumber, diced
• 1 cupcherry tomatoes, halved

Method

1. In a large mixing bowl, combine the ground lamb, ground turkey, half the minced garlic, cumin, coriander, 1 teaspoon smoked paprika, parsley, mint, grated red onion, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined; do not overwork.
2. Divide the meat mixture into 8 equal portions. Shape each portion around a skewer into an elongated kofta log, pressing firmly so it holds together.
3. Preheat a grill or grill pan to medium-high heat and brush lightly with olive oil.
4. Grill the kofta skewers, turning every few minutes, until charred on all sides and cooked through to an internal temperature of 165°F (74°C), about 10-12 minutes total. 11:00
5. While the kofta grill, whisk together the Greek yogurt, remaining garlic, remaining 1/2 teaspoon smoked paprika, 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, and remaining black pepper in a small bowl until smooth.
6. In another small bowl, toss the diced cucumber and halved cherry tomatoes with the remaining 1 tablespoon lemon juice.
7. Spread the smoked paprika yogurt sauce over a platter or divide among plates, top with the grilled kofta skewers, and scatter the cucumber-tomato salad alongside. Garnish with extra parsley and serve.