Lamb Kofta Open-Faced Pita

Lamb Kofta Open-Faced Pita

Start by integrating onion, parsley and fresh mint with a myriad of dried spices and blend it with ground beef and lamb.

Absolutely nothing like starting Monday after the very best weekend ever. On Friday, Pat and I ran all our errands. Pat’s errands consisted of going to the bank and a hair cut consultation. My errands meant stopping into 5 various shops to buy plants. I acquired 4 new plants and I’m SO in love.

On Saturday I made this for lunch and after we had an unscripted see from pals later on that day.

It was such a jam-packed weekend but the excellent kind. And now, it’s currently late Sunday evening and I’m simply getting to writing up this post and thinking of the leftovers I’ll have for lunch tomorrow.

The lamb kofta sits atop hummus slathered warm pita bread and is topped with fresh topping and the most scrumptious garlic yogurt sauce.

Delish.

Make the garlic yogurt sauce. I didn’t photography this because it’s actually simply tossing 1 cup plain non-fat Greek Yogurt in a bowl with 2 tablespoons mayo, 2 grated cloves of garlic, juice from 1/2 a lemon, a 1/2 teaspoon each of sugar and white pepper, plus kosher salt to taste– about 1/4 to 1/2 teaspoon.

For the lamb kofta you will require:

  • 1 pound each of ground lamb AND ground beef
  • 2/3 cup fresh parsley leaves
  • 1/4 cup fresh mint leaves
  • 1 medium white onion
  • 3 cloves peeled fresh garlic
  • 1-1/2 teaspoons kosher salt
  • and 1-1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoon allspice
  • 1/2 teaspoon ground white pepper
  • and 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom

Into the bowl of your food mill, fitted with the blade accessory, include the onion, parsley, mint and garlic. Then pulse till finely minced.

This smells extraordinary!

Next, in a big mixing bowl, include the pound of lamb and lean ground beef and the onion/parsley mixture.

Then season with salt, coriander, cumin, allspice, white pepper, turmeric and cardamom. Next, utilizing a fork, mix till integrated.

So simple!

Next, take a palmful of the lamb mix and type oval patties onto metal (or wooden skewers that have actually soaked in water for at least 30 minutes). Put on a gently sprayed wire rack that is set into a rimmed baking sheet. Repeat with the staying mixture and preheat your oven to 400 °.

Bake the lamb kofta for 2o to 25 minutes or up until browned on the top and completely prepared.

Once baked (and smelling fantastic), top warm pita or naan with hummus, lamb kofta and any other garnishes your heart desires. Drizzle with the garlicky white yogurt sauce and extra black pepper.

I served a tomato cucumber salad over leading, which I intend to show you tomorrow!

Fresh fruit and vegetables meets deeply spiced satisfy and it makes for one scrumptious meal.

Enjoy!

Preparation Time
10 minutes.

Cook Time
20 minutes.

Total Time
30 minutes.

Components

FOR THE GARLIC YOGURT SAUCE:

  • 1 cup plain, nonfat Greek yogurt
  • 2 tablespoons mayo
  • 2 (medium) peeled garlic cloves, grated
  • juice of 1/2 a medium lemon
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon white pepper
  • kosher salt, to taste

FOR THE KOFTA:

  • 1 medium white onion, approximately chopped
  • 2/3 cup loosely loaded, coarsely sliced fresh flat leaf parsley
  • 1/4 cup loosely packed, fresh mint leaves
  • 3 cloves garlic, peeled and coarsely sliced
  • 1 pound ground lamb
  • 1 pound ground lean beef (96/ 4 ratio)
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom

FOR SERVING:

  • 8 pitas or naan, warmed or toasted
  • hummus
  • cucumber tomato salad
  • white garlic sauce
  • fresh mint
  • fresh parsley
  • newly ground black pepper

Instructions

  • Place the skewers on a gently sprayed wire rack that is set into a rimmed baking sheet.
  • Bake the lamb kofta for 20 to 25 minutes or till gently browned on top and totally cooked through.
  • As soon as baked, top warm pita or naan with hummus, lamb kofta and any other garnishes your heart desires.

    Notes

    Garlic Yogurt Sauce adjusted from SkinnyTaste.

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1


    Quantity Per Portion:

    Calories: 597 Total Fat: 25 g Hydrogenated Fat: 8g Trans Fat: 0g Unsaturated Fat: 14 g Cholesterol: 108 mg Sodium: 1069 mg Carbohydrates: 50 g Fiber: 3g Sugar: 7g Protein: 41 g

    Nutrition information isn’t constantly accurate.

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