Lamb & Asparagus Kofta Kebabs with Sheep’s Milk Yogurt Raita

Recipe by Dayna McIssac


  • 10 Stalks Fresh Ontario Asparagus
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • ½ tsp Freshly Ground Black Pepper
  • ¼ tsp Allspice
  • 1/8 tsp Cayenne Pepper
  • ½ Cup Sweet Onion very finely chopped or grated, about ½ of the onion
  • 3 tbsp Fresh Mint finely chopped
  • 500 G Ground Lamb

Sheep’s Milk Yogurt Raita:

  • 1 cup Sheep’s Milk Yogurt or Greek Style Yogurt
  • 1 tbsp Fresh Mint finely chopped, about 10 large leaves
  • ½ English Cucumber
  • ½ tsp Cumin
  • 1 pinch Cayenne Pepper
  • 1/8 tsp Salt
  • Pepper to taste


  • Snap woody ends from the asparagus, wash and dry well.
  • Combine the spices, onion and mint with the ground lamb, mixing very thoroughly.
  • Measure ¼ cup of the lamb mixture and using your hands, shape it into a rough ball. Press your finger down the center to create a crevasse. Lay one asparagus spear in and cover tightly, wrapping the lamb mixture around the asparagus, covering the tip completely and firmly.
  • Lay the finished kebab on a lined baking sheet and press down gently. Repeat with remaining asparagus spears and lamb mixture.
  • Refrigerate for 30 minutes to 1 hr.
  • Heat the barbecue to medium heat and grill, rotating each side for about 2 minutes, cooking for 8-10 minutes or to an internal temperature of 160ºF. Alternatively, fry the kebabs in a non-stick pan over medium heat for 8-10 minutes, turning to brown and cook evenly.

Sheep’s Milk Yogurt Raita:

  • Measure the yogurt into a bowl and add the chopped mint, cumin, cayenne, salt and pepper.
  • Peel and seed the cucumber.
  • Grate it with the largest hole of a box grater and add to the yogurt mixture and stir well to combine.


Makes 10 Kofta Kebabs.
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