Ground Lamb Kofta



!For the Koftas

Before starting, lay a sheet of waxed paper on a plate. You can lay the koftas on here before cooking. It’s best to let the flavors develop a bit, a half hour at least. (Or you could mix them up in the morning, then cover and refrigerate until dinner time.)

Put the salt on your cutting board then chop the garlic into it, sometimes flattening your knife to press the garlic and salt together to make a paste. (You could also do this in a pestle but I’m all for limiting how much I have to wash after dinner!) Put the salt and garlic in a bowl and add the ground lamb and all the other ingredients. Mix together with your hands until the spices are well distributed. Take about a 2″ ball of ground meat and roll out like a sausage, then flatten a bit and put on the waxed paper. Repeat until you’ve used up all the meat. Pour a bit of olive oil over each and turn and coat each kofta. If you’re going to cook soon, you can leave this out for half an hour. Otherwise, cover and refrigerate.

!For the Sauce

Mix up the tzatziki sauce by choping the salt and garlic together, pressing with the flat of the knife to create a paste. Mix with the yogurt and other ingredients. Refrigerate until serving.

!For the Condiments

Chop and prep the condiments of your choice.

!Bringing it all Together

When you’re ten minutes or so from wanting to eat, take the meat out of the refrigerator and preheat your George Foreman grill or a skillet. (It will just take a bit longer in the skillet because you only have heat from one side.)

Cook the meat until through to your liking. This took just about 3-4 minutes in the GF grill. Wipe the grill clean and heat the pitas in them until warmed through, then cut in half. Serve with some chopped lettuce, chopped tomatoes if they’re in season, extra cucumber if you’d like, and the tzatziki sauce.