Lamb Kofta Panini with Mint Yogurt
Juicy, cumin- and coriander-spiced lamb kofta patties are seared, tucked into crusty bread with cool mint yogurt, ripe tomato and sharp red onion, then pressed until golden and crisp.
- Prep
- 25 min
- Cook
- 20 min
- Wait
- 30 min
- Total
- 1 hr 15 min
- Makes
- 4 paninis
Steps
Before you start
- Chill the kofta mixture for at least 30 minutes so the patties hold their shape and the spices bloom.
- Use ground lamb with about 15–20% fat for juicy patties; very lean lamb turns dry.
- Pat the tomato slices dry with paper towels so the bread doesn't turn soggy.
- If you don't have a panini press, you can press the sandwiches in a skillet with a heavy pan on top (see the tips).
Mix the kofta
- In a large bowl combine the lamb, grated onion, 3 grated garlic cloves, parsley, cumin, coriander, smoked paprika, cinnamon, 1½ tsp salt and the pepper.
- Mix with your hands for about 1 minute, just until the spices are evenly distributed and the mixture looks slightly tacky.
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Ready when: Mixture is evenly speckled with spices and holds together when squeezed.
Tip: Don't overmix; it makes the patties dense and rubbery.
Shape and chill
- Divide the mixture into 4 equal portions (about 5 oz / 140 g each).
- Shape each into an oval patty about ½ inch (1.25 cm) thick and slightly larger than your bread slices, since they shrink as they cook.
- Press a shallow dimple in the center of each.
- Place on a plate, cover and refrigerate 30 minutes.
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Ready when: Patties feel firm and cold to the touch.
Tip: The dimple stops the centers from puffing up into domes.
Make mint yogurt
- While the patties chill, stir together the Greek yogurt, mint, lemon juice, 1 grated garlic clove and ¼ tsp salt in a small bowl.
- Taste and add a pinch more salt if needed.
- Refrigerate until assembly.
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Ready when: Sauce is creamy, flecked with green and tastes bright and lightly garlicky.
Prep the vegetables
- Slice the tomatoes, pat the slices dry with paper towels and sprinkle with ⅛ tsp salt.
- Slice the red onion paper-thin.
- Brush one side of each of the 8 bread slices with 2 tbsp of the olive oil, using about 1 tsp per slice.
- Keep the remaining 1 tbsp for the pan.
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Ready when: Tomato slices are dry on the surface; bread is lightly glossy with oil on one side.
Tip: If your tomatoes are very juicy, skip the salt and season at the end.
Cook the kofta
- Heat a grill pan or heavy skillet over medium-high heat for 3 minutes.
- Brush with the remaining 1 tbsp olive oil.
- Cook the patties 4–5 minutes per side without moving them, flipping once when they release easily and have deep brown grill marks.
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Ready when: Well browned on both sides, juices run clear, and an instant-read thermometer reads 160°F (71°C) in the center.
Tip: Don't press down on the patties; you'll squeeze out the juices.
Rest the patties
- Transfer the patties to a clean plate and rest 3 minutes.
- Wipe the pan clean and lower the heat, or switch on your panini press to medium-high.
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Ready when: Patties are no longer sizzling and feel set.
Assemble the paninis
- Place 4 bread slices oiled side down.
- Spread each with 1 tbsp mint yogurt, then top with a kofta patty, 2–3 tomato slices and a few red onion slices.
- Spread another 1 tbsp yogurt on the unoiled side of the remaining 4 bread slices and set them on top, oiled side facing out.
- Reserve the remaining yogurt (about ¼ cup) for dipping.
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Ready when: Each sandwich is layered evenly with filling reaching close to the edges.
Tip: Keep wet ingredients away from the very edge of the bread so nothing squeezes out when pressed.
Press until golden
- Heat the panini press (or a skillet) over medium heat.
- Cook the sandwiches 3–4 minutes in the press, working in batches if needed.
- In a skillet, weigh them down with a heavy pan and cook 3 minutes per side.
- Cook until the bread is deeply golden and crisp and the filling is hot.
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Ready when: Bread is crisp with dark grill marks and the sandwich feels firm when tapped.
Tip: If the bread browns before the center is hot, lower the heat slightly.
Slice and serve
- Rest the paninis 1 minute, then cut each in half on the diagonal with a serrated knife.
- Serve warm with the extra mint yogurt on the side.
Good to know
Tips
- Grate the onion and squeeze out the liquid; extra moisture makes the patties crumble.
- No panini press? Cook the sandwich in a skillet and press with a smaller heavy pan weighted with a can.
- Salt tomatoes lightly and pat dry to keep the bread crisp.
- Shape patties to the size of your bread, remembering they shrink about 10–15% when cooked.
Make ahead
Mix and shape the patties up to 24 hours ahead, covered in the fridge. Make the mint yogurt up to 2 days ahead. Slice the onion and tomato just before assembly.
Storage & reheating
Store cooked, unassembled kofta and the yogurt separately in airtight containers in the fridge up to 3 days. Assembled paninis are best fresh. Freeze cooked kofta patties up to 2 months; thaw overnight in the fridge. Reheat patties in a skillet over medium heat 2–3 minutes per side until steaming hot (165°F/74°C), then re-press the sandwiches.
Substitutions
- ground lamb → ground beef (80/20) or a lamb-beef blend. Cook to the same 160°F (71°C); the flavor will be milder.
- plain whole-milk Greek yogurt → labneh or thick dairy-free coconut yogurt. Labneh is thicker, so thin with a teaspoon of water if needed.
- rustic bread such as ciabatta or country loaf → pita or flatbread. Press for 2 minutes only, as thinner bread browns quickly.
- fresh mint leaves → fresh dill or cilantro. Changes the flavor but keeps the herbal freshness.