Author Notes
In this speedy version of kofta I substitute a pine nut meal for longer cooking bulger. Grilling the kofta infuses the lamb with a slightly charred flavor that is tempered with a cool and tangy tzatziki sauce. Don't worry if you don't have a grill; I have included alternative cooking methods. —Food Blogga
Test Kitchen Notes
WHO: Food Blogga is a cookbook author and freelance food writer who lives in San Diego.
WHAT: Nutty, vibrant lamb meatballs and creamy-cool tzatziki -- eaten side by side or tucked into a pocket.
HOW: Mix ground lamb with onion, garlic, spices, and pine nuts, shape into balls, and grill. Load into pitas. Dollop with tzatziki.
WHY WE LOVE IT: These kofta -- which are bound with ground, toasted pine nuts -- have spice, heat, and texture. The tzatziki tames all that fiestiness. And when eaten smooshed into a pocket, with lettuce, carrots, and onions, you've got yourself an ideal lunch. —The Editors
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Ingredients
- Tzatziki Sauce
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1 cup plain Greek style yogurt, or regular yogurt, strained until thick
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½ cup diced peeled and seeded cucumber
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1 teaspoon lemon juice
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1 teaspoon salt
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1/4 teaspoon
sugar
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1/4 teaspoon
cayenne pepper
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3 tablespoons
minced fresh mint
- Kofta
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1 pound
ground lamb
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2 teaspoons
salt
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1/4 cup
minced yellow onion
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2
garlic cloves, peeled and smashed
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1/4 cup
minced fresh parsley
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2 teaspoons
ground coriander
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1 teaspoon
ground cumin
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1/2 teaspoon
cinnamon
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1/4 teaspoon
nutmeg
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1/4 teaspoon
cayenne pepper
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½ cup toasted pine nuts, ground into a meal in a food processor
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4
pitas, sliced in half and warmed (for a total of 8)
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optional garnishes include thinly sliced red onions, shredded carrots, and baby lettuce leaves
Directions
- Tzatziki Sauce
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Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.
- Kofta
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In a medium bowl combine all ingredients from lamb through pine nuts. Using your hands, mix well until smooth. Refrigerate at least 15 minutes or up to overnight.
-
When ready to cook, form lamb mixture into 1 ½ - 2-inch balls. Makes about 14-16 balls.
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Directions for grilling: Preheat grill to medium heat. If using wooden skewers, soak in water for 30 minutes prior to using. Place 4 balls on each skewer. Grill for 8-10 minutes, rotating skewers, or until the lamb is evenly browned and cooked through.
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Slide meat off skewers. Place 2 balls inside each half pocket; top with a dollop of cucumber yogurt sauce and any garnishes you desire. Eat immediately.
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If you don't have a grill, then you can broil, bake, or pan fry the kofta. Broil for 8-10 minutes, rotating skewers, or until the lamb is evenly browned and cooked through.
Bake on 350 degrees for 20-25 minutes, flipping once, or until the lamb is evenly browned and cooked through.
To pan fry, place 2 tablespoons olive oil in a large skillet over medium-high heat. Cook kofta 7-10 minutes, flipping, until the lamb is evenly browned and cooked through.
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