Lamb Kofta with Flatbread and Chopped Salad

These lamb kofta are shaped into short logs and cooked in a skillet, so skewers are not needed. Keep them similar in size and handle the mixture lightly for a tender texture. Warm flatbread while the kofta rest.

Serves: 4
Prep: 20 minutes
Cook: 15 minutes

Ingredients

• 1 pound ground lamb
• 1/3 cup fine breadcrumbs
• 1 small onion, finely grated and squeezed dry
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley
• 1 tablespoon olive oil
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 1 English cucumber, half diced and half sliced
• 1 cup cherry tomatoes, quartered
• 4 flatbreads

Method

1. Mix the lamb, breadcrumbs, grated onion, cumin, coriander, salt, pepper, and parsley until just combined.
2. Shape into 8 short logs, about 4 inches long and 1 inch thick.
3. Stir the yogurt with lemon juice and half the diced cucumber. Set aside.
4. Toss the remaining cucumber with the tomatoes and a pinch of salt.
5. Heat oil in a large skillet over medium heat. Cook the kofta in batches for 4 to 5 minutes per side, turning to brown all sides, until the centers reach 160°F.
6. Rest the kofta for 3 minutes. Warm the flatbreads in a dry pan and serve with salad and yogurt sauce.

Variations

Ground beef can replace lamb; cook the kofta to 160°F. Add chopped mint to the yogurt sauce or serve the kofta over cooked bulgur instead of flatbread. If the mixture is soft, chill it for 10 minutes before shaping.

Storage and reheating

Refrigerate cooked kofta in a covered container and use within 3 to 4 days. Reheat until steaming. Store salad and yogurt separately and keep them chilled.

Choose a serving night

Add flatbread and salad ingredients to the Lucru Home grocery list. The meal plan for household preferences and weekend guest grocery guide can help you choose sides for the table.