Caitlin Bensel
Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Serves 4

Easy Middle Eastern-inspired lamb meatballs (aka, kofta) are the centerpiece of tonight’s easy dinner. The kofta are seasoned with onion, mint, cumin, and garlic and shaped into football-shaped orbs, which makes for more deliciously crispy crust in every bite. You’ll pile the meatballs, cucumber, and tomato onto warm pita that’s slathered with a zippy lemony mint and yogurt sauce. Finally, it’s all finished off crumbles of briny feta. Start with hummus and crudités to make the meal even more filling. Pro tip: Don’t overwork the kofta mixture, otherwise it might become gluey. Instead, you want it to just come together until they’re easy to grill.

How to Make It

Step 1

Stir yogurt, lemon juice, 1 tablespoon mint, and ¼ teaspoon salt in a small bowl; set aside.

Step 2

Cut onion in half lengthwise. Finely chop 1 onion half and thinly slice remaining onion half; set aside.

Step 3

Heat a large grill pan over medium-high. Mix lamb, finely chopped onion, garlic, cumin, and remaining 2 tablespoons mint and 1 teaspoon salt in a large bowl until well combined. Form into 20 small, oblong meatballs. Coat grill pan with cooking spray. Cook meatballs until browned and a thermometer inserted in thickest portion registers 160°F, turning once halfway through, 7 to 8 minutes.

Step 4

Spread yogurt mixture on warm pitas. Top with meatballs, thinly sliced onion, cucumber, tomato, and cheese. Drizzle with oil.

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Ratings & Reviews

/5
Reviews
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