How To Make A Lamb Kofta | Cucumber Yoghurt | Keto

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey offers a leaner option, while ground beef is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and richer in protein, while sour cream is more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used for convenience, while omitting herbs reduces cost.

pita bread

🥗Healthier: whole grain pita

💰Cheaper: tortillas

Whole grain pita adds fiber, while tortillas are often cheaper.

Dice the onion and add it to a pan with olive oil to sweat down.

Add a teaspoon of paprika, a teaspoon of cumin, and half a teaspoon of cinnamon to the pan with the onions.

Cook the onions for 5-6 minutes until soft and sweet, then let them cool slightly.

In a bowl, mix natural yogurt with a pinch of salt and a touch of cumin.

Slice the Lebanese cucumber into ribbons and add to the yogurt mixture.

Set the yogurt mixture aside to allow the salt to draw out moisture from the cucumber.

Once the onions have cooled, add them to the minced lamb in a mixing bowl.

Chop a handful of parsley and add it to the lamb mixture, along with more salt to help bind the kofta.

Mix the lamb mixture thoroughly and then shape it into balls, pressing them down into patties.

Place the shaped kofta in the fridge to firm up before cooking.

Heat a griddle pan and warm the pita bread.

Cook the kofta on the griddle pan until they have a good color and lift off the bars easily.

Flip the kofta to cook the other side until done.

Serve the kofta with the cucumber yogurt on top and warm pita bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens