Recipes

Kofta Pocket with Tzatziki Sauce

Food 52

  • 1 cup plain Greek style yogurt, or regular yogurt, strained until thick
  • 1/2 cup diced peeled and seeded cucumber
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons minced fresh mint
  • 1 pound ground lamb
  • 2 teaspoons salt
  • 1/4 cup minced yellow onion
  • 2 garlic cloves, peeled and smashed
  • 1/4 cup minced fresh parsley
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup toasted pine nuts, ground into a meal in a food processor
  • 4 pitas, sliced in half and warmed (for a total of 8)
  • Garnishes include thinly sliced red onions, shredded carrots, and baby lettuce leaves
  • Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.
  • In a medium bowl combine all ingredients from lamb through pine nuts. Using your hands, mix well until smooth. Refrigerate at least 15 minutes or up to overnight.
  • When ready to cook, form lamb mixture into 1 1/2 - 2-inch balls. Makes about 14-16 balls.
  • Directions for grilling: Preheat grill to medium heat. If using wooden skewers, soak in water for 30 minutes prior to using. Place 4 balls on each skewer. Grill for 8-10 minutes, rotating skewers, or until the lamb is evenly browned and cooked through.
  • Slide meat off skewers. Place 2 balls inside each half pocket; top with a dollop of cucumber yogurt sauce and any garnishes you desire. Eat immediately.
  • If you don't have a grill, then you can broil, bake, or pan fry the kofta. Broil for 8-10 minutes, rotating skewers, or until the lamb is evenly browned and cooked through. Bake on 350 degrees for 20-25 minutes, flipping once, or until the lamb is evenly browned and cooked through. To pan fry, place 2 tablespoons olive oil in a large skillet over medium-high heat. Cook kofta 7-10 minutes, flipping, until the lamb is evenly browned and cooked through.