Grilled Lamb Kofta
Pair with York Creek Petite Sirah
Yield: 4-6
Ingredients:
Lamb:
- 1½ pounds of ground lamb
- 2 large yellow onions
- ½ parsley bunch
- 2 teaspoons of 7-spice powder
- 1-2 teaspoons of salt (or to taste)
- dash of Cayenne pepper (optional)
Cacik:
- 1 large cucumber
- 3 garlic cloves
- 1 teaspoon salt
- 2 cups Greek (or strained) yogurt, full-fat plain
- 1 tablespoon fresh dill, chopped
- 2 teaspoons fresh mint, thinly sliced
- 1 tablespoon olive oil
For serving:
- Warm Pita Bread
- Grilled Seasonal Vegetables
- Store-bought or home made hummus
Directions:
Lamb
- Finely chop the onions and the parsley leaves (discarding the stems)
- Mix all the ingredients together and roll into finger-length sausages
- Grill on medium heat for about 10-15 minutes
Cacik
- Peel, seed and grate the cucumber. Toss with a light sprinkling of salt
- Let stand for 30 minutes; drain thoroughly
- Mash the garlic in a mortar with salt until a paste forms
- Stir the garlic paste into the yogurt, and beat with a whisk until smooth
- Stir in the cucumber, dill, mint and olive oil
- Refrigerate before serving
To Serve
- Top Warm Pita Bread with cacik, hummus, grilled vegetables and lamb and serve with a glass of Ridge wine.