· By Julia Boase

Beef & Lentil Kofta with Lemony Yoghurt Sauce

This recipe is part of my series "Easy Summer Dinners that can Double as Lunch Box Meals".

Hot Australian Summer nights and busy work/school schedules really call for easy meals that you can preferably enjoy outdoors. This kofta recipe is probably the easiest meatball recipe you'll ever make, plus it includes lentils for a hit of plant based protein, fibre and of course a serve of veg! Send any left over meatballs in the lunchbox the next day (you can include the sauce in our mini snack pots).



For the meatballs:

500g low fat beef mince

1 tin brown lentils, washed and drained

2 tsp garam marsala

1 egg


For the Sauce:

1/2 cup Greek yoghurt

2 tbs chopped dill

1 clove garlic minced

1/8 tsp cayenne pepper

1 tbs lemon juice

1 tbs olive oil


To serve:

Diced cucumbers

Chopped oak or butter lettuce

Roasted baby tomato (cook in a little olive oil for about 20 mins at 180 in the oven)

100g fetta cheese

Store bought pita or souvlaki breads


To make the meatballs place the beef mince, garam marsala, lentils and egg into a large bowl and season. Mix then using your hands form small meat balls. Place on a tray in the fridge for around 20 mins before cooking on the BBQ.

Cook on a pre-warmed BBQ for around 8 minutes or until cooked through.

To make the sauce stir all ingredients through the yoghurt and place into a small serving bowl.

To serve place pita breads, meatballs, sauce, lettuce, cucumber, tomato and feta cheese onto a platter and allow everyone to assemble their on meal based on their preferences.

Need a crod pleasing dessert? Try my ice cream sandwich slab.



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