Lamb Kofta with Greek Yogurt Sauce
Serve with rice and a simple Greek salad!
Servings: 4 servings (4 meatballs per serving)
Ingredients
LAMB MEATBALLS
- 1 pound ground lamb
- 1 tablespoon minced garlic
- 1 tablespoon grated onion
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
YOGURT DIPPING SAUCE
- ½ cup plain nonfat Greek yogurt
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon minced garlic
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon sea salt
- ⅓ cup minced, peeled cucumber
Instructions
LAMB MEATBALLS
- In a medium bowl, combine all of the lamb ingredients and mix well.
- Form the mixture into golf ball-sized ovals and attach each to a small skewer. Set on a nonstick baking sheet.
- Refrigerate for at least 30 minutes before grilling.
YOGURT DIPPING SAUCE
- In a small bowl, whisk together all sauce ingredients except the cucumber. Once all is well combined, stir in the cucumber.
- Cover and refrigerate until ready to serve.
GRILLING
- Grill the meatballs on all sides, either on your outdoor grill or using an indoor grill pan on the stove. This should take about 10 minutes.
- Serve with the Greek yogurt sauce for dipping.
Notes
- These also make a great appetizer. Serve meatballs on the skewers with dipping sauce on the side.
Nutrition
Serving: 1serving | Calories: 356kcal | Carbohydrates: 5g | Protein: 22g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 84mg | Sodium: 444mg | Potassium: 408mg | Fiber: 1g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 3mg