Alexandra Hill

lamb kofta & spicy cucumber salad

Alexandra Hill
lamb kofta & spicy cucumber salad
 

I absolutely love making different cuisines and Middle Eastern is at the top of my list! I made these lamb koftas that a little different from my normal recipe and I’m in love! Whatever you do don’t skip the pomegranate molasses in the lamb…BOMB!

Try it below!

Ingredients

  • 1lb ground lamb (this makes about 5-6 lamb koftas)


  • wood skewers, soaked in water for 30 minutes so they don’t burn while grilling


  • 1-2 teaspoon kosher salt


  • 1 teaspoon freshly cracked black pepper


  • *1 teaspoon cumin & coriander 


  • 1 teaspoon garlic powder


  • 1 teaspoon onion powder 


  • 1 teaspoon smoked paprika 


  • 1/4 yellow onion, finely chopped


  • 3 garlic cloves, finely minced or grated 


  • 2 tablespoons pomegranate molasses 


  • 1-2 tablespoons, freshly chopped mint 


    Tzatziki

  • 6 oz greek yogurt (I usually get 2% fat or 5% fat) 


  • 1/3 cup or so flat leaf Italian parsley, chopped 


  • 2 garlic cloves, grated


  • 1 english seedless cucumber, box grated or water squeezed out in a paper towel 


  • Note: draining the water from the cucumber is key or your tzatziki will be watery and potentially turn green.


  • 1/2 lemon, juiced 


  • salt & pepper, to taste 


    Spicy Cucumber Salad

  • 1/4 red onion thinly sliced 


  • * 1/2 english cucumber, thickly sliced

  • 1 habanero pepper thinly sliced or red chili, seeds removed

  • * 1/4 cup white vinegar 


  • salt & pepper, to taste 


  • Pita bread for serving 


    Directions

  • Season the lamb with all ingredients and let it marinate for at least 2 hours. Try not to overwork your ground lamb because then it once you grill/cook them they will be stuff so gently work the ingredients into the ground lamb. 


  • To form the koftas, in your hand form them into a log and push the wood skewers into the logs and they are ready for the grill! 


  • For the Tzatziki, combine all ingredients in a bowl and let it sit in the refrigerator for at least two hours for the flavors to meld together. 


  • For the Spicy cucumber Salad, combine all ingredients together in a bowl. Let it sit for about 30 minutes as this is a quick pickle!


  • When you are ready to grill the kofta’s, coat your cast iron pan with some oil for grilling. I used extra virgin olive oil on medium heat. I cooked mine to medium rare (until 145 degrees) about 4 minutes each side, give or take. 


  • For the pitas, I throw them on top of my gas stove on high for 5-10 seconds on each side to get a good char or you can warm them up in the oven on low, just to keep them warm. 


  • Serve the lamb koftas with a good helping of tzatziki on the warm, crusty pita bread with lots of red pepper salad! 


  • * ENJOY and have lots of napkins near you lol!