Imagine: a package of ground lamb sitting in a refrigerator, waiting to be cooked into something tasty. What  do you do? Make lamb keftedes! Last night, I made lamb keftedes with tzatziki – they were amazing. Here’s the recipe:


  • 2 onions
  • 2 cloves garlic
  • 1/4 cup (50 g) dried apricots
  • 1 bunch fresh mint
  • 1 3/4 lb (800 g) ground (minced) lamb
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 1 tbsp dried thyme
  • 1 egg
  • 2 cucumbers
  • 1 1/3 cups (300 g) creamy plain yogurt
  • 6 flatbreads
  • sea salt
  • ground black pepper


  1. Finely chop the onions and crush the garlic, then finely chop the apricots and half of the mint.
  2. Put the ground (minced) lamb into a large bowl with the onions, garlic, apricots, chopped mint, cumin, chili powder, thyme, and egg. Season generously with 1/2 teaspoon each salt and pepper.
  3. Mix everything together with your hands until evenly combined. If you want to check the seasoning of the keftedes, you can pan fry a little piece of the mixture and add more seasoning to your taste. With slightly damp hands, shape the keftedes mixture into 25-30 balls. Cover and chill for at least 30 minutes, or for up to 2 days.
  4. To make the tzatziki, peel the cucumbers, then scoop out the seeds using a teaspoon. Leaving the seeds in will lead to a watery sauce. Thinly slice or grate the flesh of the cucumber.
  5. Mix the cucumber with the yogurt. Tear in the remaining mint leaves, then season to taste with salt and pepper.
  6. Before you begin cooking, check that the grill is preheated to 400°F (200°C). Cook the keftedes for about 10 minutes, turning often, until dark golden all over and hot through to the middle. When ready, serve the keftedes with the tzatziki and flatbreads.
  7. Enjoy!
Lamb Keftedes

The final plating: tender lamb keftedes with refreshing tzatziki spread on top. The apricot in the keftedes was a great addition. I placed the keftedes on a small bed of rice on top of the flatbread.