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Lamb Kofta with Greek Yogurt

INGREDIENTS

Greek Yogurt Sauce

  • 1.5 cups Maple Hill Plain Greek Yogurt

  • 1 tbsp extra virgin olive oil

  • 1 garlic clove, minced

  • 1 tsp lemon juice

  • ¼ tsp ground cumin

  • ¼ tsp cayenne pepper

  • ½ tsp salt

  • ¼ tsp black pepper

Lamb Kofta

  • 1 lb. ground lamb or beef

  • 1 tbsp Za’atar seasoning

  • 1 tsp salt

  • ¼ cup yellow onion, finely chopped

  • 2 tbsp fresh Italian parsley, chopped

  • 2 garlic cloves, minced

  • 1 egg, beaten

Photo of Lamb Kofta with Greek Yogurt

PREPARATION

  1. For the Greek yogurt sauce: add all ingredients to a bowl and whisk until combined. Set aside.

  2. For the kofta: add all ingredients to a medium size bowl and mix with your hands until just combined.

  3. Using a small scoop or your hands, form into small even sized balls (about 15).

  4. Add 2 tbsp olive oil to a large skillet and place over medium-high heat. Cook the kofta, uncovered, for 12-15 minutes (turning every couple of minutes and allowing to brown on all sides).

  5. Serve with Greek yogurt sauce, basmati rice, a few lemon/lime wedges and sprinkle with fresh parsley or cilantro. Enjoy!

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