Middle Eastern Lamb With Cucumber Salad Recipes

LAMB KOFTAS WITH YOGHURT DRESSING

Lamb Koftas with Yoghurt Dressing image

RECIPE VIDEO ABOVE. The smell of Middle Eastern spices while this is cooking is totally intoxicating!! Try this Lamb Kofta recipe once, and you'll be addicted for life! Traditionally cooked over charcoal, brilliant on the BBQ, but I usually cook these midweek on the stove. great recipe for gatherings, DIY spread, make ahead

Provided by Nagi | RecipeTin Eats

Time 30m

Number Of Ingredients 22

Ingredients

1 lb / 500 g lamb mince ((ground lamb))
1/2 onion (, grated)
1/4 cup breadcrumbs (, preferably panko)
2 cloves garlic (, crushed)
2 tbsp chopped fresh coriander
2 tsp cumin
2 tsp coriander
2 tsp paprika
1.5 tsp ground cinnamon
1 tsp cayenne pepper ((this is a bit spicy, reduce to taste or leave out))
1 1/2 tsp salt
1/2 black pepper
1 cup yogurt (, Greek or other thick plain)
1 tbsp extra virgin olive oil
1 clove garlic (, crushed)
1 tsp cumin
1 tbsp lemon juice
1/4 tsp salt and pepper (, each)
8 skewers ((Note 1))
8 flatbreads (small)
Shredded Red Cabbage, Carrot and Mint Salad ((Note 3))
OR shredded lettuce, tomato and onion slices ((Note 3))

Steps:

Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.
With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).

Nutrition Facts : Calories 305 kcal, Carbohydrate 23 g, Protein 15 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 50 mg, Sodium 739 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT

Spiced Middle Eastern Lamb Patties with Pita and Yogurt image

Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.

Provided by Kristin Donnelly

Categories Sandwich Ground Lamb Summer Grill Grill/Barbecue Coriander Cumin Sandwich Theory

Yield Makes 4 to 6 pita sandwiches

Number Of Ingredients 14

Ingredients

Yogurt sauce:
1 cup plain full-fat or low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped herbs, such as mint, dill or cilantro, plus herb sprigs, for serving
Kosher salt
Patties and pita:
1 1/2 pounds ground lamb or beef
1 tablespoon minced garlic (about 1 large clove)
1 tablespoon coriander
2 teaspoons ground cumin
1 1/2 teaspoons hot paprika
11/2 teaspoons kosher salt
1 1/2 tablespoons extra-virgin olive oil
4 to 6 pita bread rounds

Steps:

For the sauce:
In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
For the patties and pita:
In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.

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