Lamb & Mushroom Koftas with Cumin Yoghurt Sauce

A delicious Greek braai meal served in pita's with fresh mint.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Braai, Culinary Collection, Lunch
Cuisine Greek, South African, Vegetarian
Servings 6



  • 500 g white button mushrooms
  • 500 g lamb mince
  • 30 g breadcrumbs
  • 2 cloves garlic grated
  • 4 tbsp fresh parsley chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp sumac
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp cayenne pepper
  • 2 tsp salt
  • ½ tsp black pepper freshly ground

Yoghurt dressing

  • 250 ml plain yoghurt double cream
  • 1 tbsp lemon juice
  • 1 small garlic clove finely grated
  • 1 tsp ground cumin
  • salt and pepper to taste


  • 8 large pitas / 16 mini pitas
  • crunchy fresh lettuce
  • salt and pepper to taste
  • fresh mint leaves
  • lemon wedges
  • olive oil for cooking


For the mushrooms

  • Working in batches, place mushrooms in a food processor and blitz until fine.
    Sauté in a dry hot pan until all the moisture has been cooked out and the mushrooms begin to brown. Allow to cool.

For the Koftas

  • In a large mixing bowl add the lamb mince, cooled mushrooms and the rest of the kofta ingredients. Mix well.
    Divide the mixture into 10 even balls.
  • Using damp hands, shape the mixture around 10 medium sized metal skewers.
    Place in the fridge while you preheat the braai.
  • Heat braai to medium high. Brush grates with a little neutral oil.
    Braai koftas until golden brown all over and just cooked through.
    Allow to rest for 5 minutes.

For the yoghurt dressing

  • Whisk yoghurt sauce ingredients together and season to taste.
    Serve koftas alongside warm toasted pitas, crunchy lettuce and generous dollops of yoghurt sauce.
  • Sprinkle everything with mint leaves and flaky salt.
    Serve with lemon wedges and enjoy!
Keyword braai, greek, vegetarian