Combine ground lamb, breadcrumbs, parsley, mint, minced garlic, grated onion, egg, salt, and pepper in a large bowl. Mix gently with your hands—use a light touch because overworking the meat makes it dense and tough. I learned this the hard way after crushing everything together like I was kneading bread, which absolutely ruined the first batch.

Divide the mixture into 12 equal portions and shape each into a long oval about four inches long. Wet your hands slightly before shaping so the mixture doesn't stick—this small gesture saves so much frustration. Press each kofta firmly onto a metal skewer, creating an elongated shape that cooks evenly throughout.

Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking. The oil matters because cold grates steal your crust and leave the grilled lamb kofta tzatziki crowd sitting on your reputation. Let it heat for a full five minutes before adding anything.

Place skewers directly on the hot grill and cook for 12-15 minutes, rotating every 3-4 minutes to achieve even charring. You'll see the juices start to pool on the surface when they're almost done—that's your sign they're perfectly cooked through. Internal temp should hit 160°F at the thickest point because undercooked lamb tastes off in ways that aren't worth the risk.

While kofta cooks, combine Greek yogurt, grated cucumber, lemon juice, and fresh dill in a bowl. Mix until smooth and season with a pinch of salt—taste before you serve because everyone's preference for brightness varies. This tzatziki is the cooling contrast your sharing crowd actually needs after each spiced bite.

Transfer cooked kofta to a platter and let rest for 2-3 minutes before serving with tzatziki on the side. Resting lets the juices redistribute instead of running all over your plate and leaving dry meat behind. Fresh lemon wedges and warm pita complete the easy summer kofta experience.