Lamb Kofta with Yoghurt and Cucumber Dip
Another family favourite. Middle eastern spices mixed with fresh herb and citrus flavours.
Total Time
30min
Servings
4
Nutritional Information Per Serving
- Energy627 kJ
- Protein38.0 g
- Fat49.0 g
- Net Carbohydrates5.2 g
Download RecipeIngredients
- 127.6 g greek yoghurt
- 1 tbsp lemon juice
- 1/3 cup mint leaves, freshly chopped
- 4 pieces spring onions, finely chopped
- 2 cloves garlic, crushed
- 800 g lamb mince
- 80 g cucumber, grated
- 1/2 cup parsley, fresh flat leaf, finely chopped
- 2 tsp cumin, ground
- 1 tsp coriander powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 10 tsp paprika
- 1 tsp olive oil
Method
1. Combine lamb, spring onions, mint leaves ands parsley, one clove of the garlic, spices and seasoning in a large bowl and mix well with your hands.
2. Divide mixture into 12 portions and roll each into a sausage shape. Thread the kofta onto pre-soaked skewers, pressing them on to hold. Cover and refrigerate for 20 minutes.
3. Cook kofta on a lightly oiled, pre-heated grill plate or barbecue for approx 8-10 minutes over a medium heat, turning throughout cooking time. Remove to a plate and sit covered for 5 minutes before serving.
4. Place Greek Yoghurt in a bowl, squeeze excess liquid from grated cucumber and add to yoghurt the lemon juice, one clove of garlic and salt and pepper.
5. Mix well and serve with the lamb kofta and lemon wedges.
Comments
- Keto, Gluten Free, Fodmap Friendly.
- Serve as leftovers for lunch the next day with the dip, it will taste even better.
- This high in protein meal will keep you full for hours, and will boost your calcium!
- Store leftover in an airtight container in fridge, for 2 days.