dinner · american
Spiced Lamb Kofta with Warm Garlic Pita & Cucumber-Tomato Salad
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Instructions
1
Set a 10-inch heavy skillet over medium-high heat on the front burner for 3 minutes to preheat evenly.
2
While pan heats, finely chop flat-leaf parsley, finely dice red onion, and mince garlic cloves on cutting board.
3
In a medium mixing bowl, combine ground lamb, half the chopped parsley and onion, minced garlic, and ground spices.
4
Mix seasoned lamb thoroughly with clean hands and shape into 6 elongated oval kofta patties of uniform thickness.
5
Add half a tablespoon olive oil to the hot skillet, swirling pan gently until hot oil coats surface completely.
6
Place shaped lamb koftas into the hot skillet in a single uncrowded layer, searing undisturbed for 4 minutes.
7
While koftas sear, dice English cucumber and halve cherry tomatoes on cutting board, transferring them into salad bowl.
8
Toss diced cucumber, halved tomatoes, remaining red onion, and parsley with one tablespoon olive oil and fine salt.
9
Flip lamb koftas with tongs, searing second side for 4 minutes until deeply browned and cooked to 160 F.
10
Transfer cooked koftas to a plate to rest, wiping excess rendered lamb fat from skillet with paper towels.
11
Place Arabic pitas into warm dry skillet over medium heat for 1 minute per side until soft and pliable.
12
Plate warm pitas topped with spiced lamb koftas, crisp cucumber-tomato salad, and dollops of cool Greek yogurt.
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