Lamb giaortlou kebab - lamb kofta with tomato sauce and yoghurt

Ingredients

• 2roasted red peppers from a jar, blitzed into a paste
• or 1 tspTurkish red pepper paste (biber salçası)
• 2 tbspbutter
• 400 g (14 oz)chopped tomatoes
• 1 tbspred pepper paste
• 3garlic cloves, minced
• 1 tbspsugar
• 1cinnamon stick, or 1 tsp ground cinnamon
• 1 tspsalt
• 1/4 tspground cloves
• to tastefreshly ground black pepper
• 2 tbspolive oil
• 1red onion, grated or very finely diced
• 3garlic cloves, minced
• 500 g (1.1 lb)minced lamb
• 2 tbspred pepper paste
• 1 tbspfresh parsley, finely chopped
• 1 tspground cumin
• 1 tspground cinnamon
• 1 tsphot paprika
• 1 tspground allspice
• 1/2 tspground black pepper
• as neededolive oil, for cooking the kofta
• 500 g (1.1 lb)Greek-style yoghurt
• 1 tbspvirgin olive oil
• 3garlic cloves, minced
• as neededwooden skewers, soaked in water
• to serveflatbreads or pocketless pitta bread
• 1red onion, thinly sliced, to serve
• to garnishchopped parsley
• to sprinklepaprika

Instructions

1. 1

   Prepare the pepper paste

   If you cannot find Turkish red pepper paste, blitz 2 jarred roasted red peppers into a paste. Use the paste in both the tomato sauce and the kofta.

2. 2

   Cook the tomato sauce

   Melt the butter in a small pan, then add the tomatoes, pepper paste, garlic and spices. Simmer, stirring occasionally, until thickened; this can take up to 30 minutes. Taste and adjust the seasoning if needed.

3. 3

   Soften the aromatics

   Heat the oil in a frying pan. Cook the onion and garlic gently until soft and translucent, then leave them to cool slightly.

4. 4

   Mix the kofta

   Combine the lamb with the cooled onion and garlic, pepper paste, parsley and spices. Chill for an hour or overnight to let the flavours develop. To check the seasoning, fry a small piece of the mixture and taste it.

5. 5

   Shape the kofta

   Divide the lamb mixture into 8 or 9 portions. Roll each into a ball, then shape it into a tube or sausage.

6. 6

   Thread the skewers

   Push a soaked skewer into each kofta. If possible, chill them again so they firm up.

7. 7

   Griddle the kofta

   Heat a griddle pan over medium-high heat. Brush the kofta with olive oil and cook for 3–4 minutes on each side.

8. 8

   Season the yoghurt

   Mix the yoghurt with the minced garlic and olive oil.

9. 9

   Assemble and serve

   Serve the kofta over warm flatbreads. Spoon over some yoghurt and tomato sauce, then finish with sliced onion, chopped parsley and a little paprika.

What is lamb giaortlou?

Giaortlou is a Greek-style kebab served with yoghurt; here, spiced lamb kofta sit on flatbread with tomato sauce and a garlicky yoghurt topping. The combination brings together warm spices, tangy dairy and soft bread in a hearty meal.

This version builds flavour in separate parts: a slowly thickened tomato sauce, seasoned lamb shaped around skewers and cool yoghurt. Serving them together lets each component keep its own character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 27g protein, 38g carbs, 25g fat.

The lamb supplies much of the protein and fat, while the yoghurt adds protein and some fat; the flatbread is the main source of carbohydrate. For a more balanced plate, serve with a generous side of vegetables or salad, bearing in mind that the flatbread amount is not specified.

The pepper paste choice

Pepper paste: Turkish biber salçası brings concentrated, savoury pepper flavour to both the sauce and the kofta. If it is unavailable, blitzed jarred roasted red peppers make the stated alternative.

Build flavour in the sauce

Slow simmer: give the tomato mixture time to reduce, stirring now and then so it thickens evenly. The recipe allows up to 30 minutes; judge it by its thicker consistency rather than the clock alone.

Spice balance: cinnamon and cloves make the sauce warmly aromatic, while black pepper and pepper paste add savouriness and heat. Taste before serving and adjust the seasoning if needed.

Keep the kofta tender

Cool the onion: let the softened onion and garlic cool slightly before mixing them into the lamb. This also gives the mixture time to chill before shaping.

Chill the mixture: resting it for an hour or overnight helps the flavours develop, and a second chill after shaping can help the kofta hold together on the skewers.

Check seasoning and doneness

Seasoning test: fry a small piece of the lamb mixture and taste it before shaping the whole batch. This is the method’s practical check for whether the seasoning needs adjusting.

Even cooking: turn the kofta after 3–4 minutes on each side over medium-high heat. The recipe gives time rather than a specific internal temperature, so check that the centres are cooked through.

Serve while warm

Warm flatbread: place the kofta over warm flatbreads or pocketless pitta so they can catch the sauce and yoghurt. The recipe does not specify how to warm the bread.

Finishings: add the sliced red onion, parsley and a dusting of paprika after spooning over the sauces. Keep extra sauce and yoghurt alongside for anyone who wants more.

Recipe notes & tips

• Soak the wooden skewers in water before using them so they are less likely to burn.
• Grate or finely dice the onion so it mixes evenly into the lamb.
• Fry and taste a small piece of the mixture before shaping the kofta to check the seasoning.
• Chill the shaped kofta again if you have time, as the recipe suggests, to help them firm up.
• Stir the tomato sauce occasionally as it simmers and thickens.
• Have the yoghurt and garnishes ready so you can serve the kofta as soon as they are cooked.

Variations

• Jarred pepper option: blitz 2 roasted red peppers into a paste if Turkish pepper paste is unavailable.
• Ground cinnamon: use 1 tsp ground cinnamon in the sauce instead of the cinnamon stick.
• More heat: adjust the amount of hot paprika to suit your preference.
• Bread choice: serve with flatbreads or pocketless pitta, as listed in the recipe.
• Fresh finish: add extra chopped parsley at the table for a more herb-forward topping.

Common mistakes to avoid

• Skipping the seasoning test: fry a small piece of the lamb mixture and taste it before shaping the batch.
• Adding hot onions to the lamb: leave the softened onion and garlic to cool slightly first.
• Rushing the sauce: simmer it until it thickens, allowing up to 30 minutes and stirring occasionally.
• Crowding the griddle: cook the kofta in batches if needed so they have room to brown.
• Turning too soon: cook each side for 3–4 minutes before turning, then check that the centres are cooked through.

How to store

Refrigerate leftover cooked kofta, tomato sauce and yoghurt separately in covered containers and use within 3 days. Reheat the kofta and sauce until hot; serve with the yoghurt and freshly warmed bread. Do not reheat the yoghurt.

Frequently asked questions