Lamb Kofta with Tzatziki and Cilantro Hummus
Ground lamb, seasoned with smoked paprika, cumin and coriander, parsley and cilantro, and formed into long patties, grilled to perfection. Serve with hummus, tzatziki and naan.
Ingredients
Lamb Kofta with Tzatziki and Cilantro Hummus
- 7-8 wooden skewers soaked in water for 20 minutes
- 1 lb. ground lamb
- 1/2 yellow onion grated on a cheese grater (use the juices too)
- 2 tablespoon fresh cilantro minced or snipped with herb scissors
- 2 tablespoons fresh parsley minced or snipped with herb scissors
- 1 clove garlic. minced
- 1 slice bread with the crust removed soaked, wrung dry by hand, and crumbled
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/4 teaspoon cayenne
- 1 teaspoon oregano
- 2 teaspoons Spanish paprika smoked paprika
- Dash allspice
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
Garnishes: lemon wedges, cilantro leaves
Condiments:
- Tzatziki Recipe Below
- Jalapeno-Lime Hummus
Dill Cucumber Tzatziki
- 1 cup plain nonfat Greek yogurt
- 1 small garlic clove minced
- 1/2 cup cubed cucumber with most of the skins peeled
- 1 teaspoon lemon juice
- 1 teaspoon fresh dill weed minced
Instructions
Kofta
- Mix ground lamb, grated onion, fresh cilantro, parsley, minced garlic, and all of the spices and herbs in a bowl. Mix well. Crumble in the crumbs from the soaked slice of bread and blend mixture very well.
- Divide mixture into about 7 or 8 evenly-sized balls. Using your hands, place the meatballs onto the end of the skewer and shape them into long ovals working your way down along the skewer, until they are about 3-4 inches long and approximately 1 to 1 1/2 inches in diameter.
- Place the skewers in a covered container and put them in the refrigerator for 2 hours or longer, to allow the flavors to meld. You can even do this overnight.
- When ready to cook and serve, preheat a cast iron pan on the barbecue over high heat for about 10 minutes.
- Add a tablespoon of olive oil and cook the lamb koftas for 30 seconds per side. This process gets the outside edges of the kofta nice and crispy.
- Remove the skewers from the pan and place them directly on the grill for about 1 minute per side, rotating to all four sides.
- Serve piping hot with lemon wedges, cilantro leaves, dill tzatziki, jalapeno-cilantro hummus, and warm fresh pita bread.
Dill Cucumber Tzatziki
- Blend together.