Lamb Kofta Skewers with Tzatziki
½ pound ground lamb
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½ pound ground beef
½ cup yellow onion, diced very small
1 garlic clove, minced
2 tablespoons toasted pine nuts, chopped
15 grams finely chopped mint leaves
15 grams finely chopped Italian parsley leaves
½ teaspoon very finely ground black pepper
½ teaspoon kosher salt
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground cumin
1/8 teaspoon hot paprika
1/8 teaspoon ground nutmeg
skewers, soaked if using wooden skewers
Mix together the ground meat, onion, garlic, pine nuts, herbs and spices. If you have the time, chill your mixture for 30-60 minutes to help make the kofta easily form. Using a large meatball-sized portions of kofta, form the meat around a skewer in a long shape about 3 inches long and 1/2-3/4 inch thick. Continue until all of the meat has been used. Grill until cooked through. Serve tzatziki and your favorite sides. We served ours over orzo.
Tzatziki:
2 cups full-fat plain Greek yogurt
4 garlic cloves, peeled and minced
2 English cucumbers, seeded and grated, excess liquid squeezed out (about 1 cup)
1 tablespoon chopped fresh dill
1-2 tablespoons fresh lemon juice, to taste
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon freshly-ground black pepper
Mix all ingredients together, until well combined. Taste for lemon juice and seasoning, adjust if necessary.