Greek-style Lamb Koftas

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

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

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides similar creaminess with fewer calories.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: tortillas

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

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Mix 500 grams of minced lamb with 1 teaspoon of ground coriander, 1 teaspoon of oregano, chopped mint, fresh thyme, lemon zest, lemon juice, sea salt, and cracked ground pepper.

Place the mixture in the fridge for about 20 minutes to let the flavors infuse.

Soak a dozen bamboo sticks in water to prevent burning on the barbecue.

Form the lamb mixture around the soaked bamboo skewers, pushing it through to create koftas.

Return the formed koftas to the fridge to firm up a little more.

Prepare the minty cucumber dip by finely chopping half a peeled cucumber and half a clove of garlic.

Roll fresh mint leaves into a ball and finely chop them.

Juice half a lemon and add it to the cucumber and garlic mixture along with natural yogurt, seasoning to taste.

Let the dip sit while grilling the koftas.

Make flatbreads by mixing 280 grams of self-raising flour with 180 milliliters of yogurt and a quarter teaspoon of baking powder, adding sea salt.

Knead the flatbread mixture with fingers and let it rest for about 2-3 minutes.

Break off small pieces of the dough, roll them out, and place them on the grill.

Grill the koftas until cooked through, then remove from the grill, pull out the sticks, and serve with a dollop of the minty cucumber dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens