Lamb Koftas with Tzatziki Dip
INGREDIENTS
½ onion, finely minced
1 tsp. Lemon Zest
½ tsp. ground cumin
1 egg
2-4 TBS. Breadcrumbs
Kebob sticks
2 lemons, cut in half and charred, optional
Boston lettuce cups, optional
1 Cucumber, peeled, seeded and grated
¼ cup Mint Leaves, chopped
1 Tbs. Lemon Juice
1 cup Greek Yogurt
LET'S GET COOKING!
Prepare Tzatziki:
In a bowl, mix all the ingredients of the tzatziki sauce. Cover and refrigerate until ready to use.
Lamb Koftas:
In a medium-sized bowl, combine the ground lamb, garlic, onion, lemon zest, salt, cumin, egg and breadcrumbs. Form into oval-shaped 2” x 3” patties, cover and place in the refrigerator until ready to use.
Preheat a grill to medium high temperature or oven to 400 °F. Run a kebob stick through the middle of patties.
Grill the Kofta kebabs over medium heat or place in an oven 400 °F to roast and cook until internal temperature reaches 145 °F. Serve as appetizer with sauce on the side.
*USDA recommends cooking lamb until it reaches a minimal internal temperature of 145° F