Tag Archives: paleo ground lamb recipe

“Kofte Kebab” Lamb Meatballs

18 Mar

Do you like Middle Eastern food? We do. We love it so much that we have actually traveled to the remotest side streets in Manhattan trying to find the best gyro, shawarma, and kebabs. Well, we don’t have a reliably wonderful Greek/Middle Eastern place nearby, so I have had to resign myself to figuring it out on my own!

These hit the spot–they are super easy to whip up.  They have so much flavor you won’t even think about any flavorless flatbread.

These are great as a meal, but also to keep in the fridge for snacking, lunch boxes, and as a salad topper. These also make a fantastic appetizer or for any pot-luck.

2 lbs ground lamb (or any ground meat on-hand)
1/2 c finely diced red onion
1/4 c finely chopped fresh mint leaves (1 tbsp dry spearmint)
1/4 c finely chopped fresh parsley (1 tbsp dry)
2 eggs
1.5 to 2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tablespoon cumin
1 tablespoon dried oregano

Preheat oven to 375 degrees. Prepare a baking sheet with non-stick foil. Combine all ingredients in a large mixing bowl. Roll into golf-ball sized meatballs and place on sheet evenly. Bake 20 to 25 minutes or until set and no longer pink in the middle. You can place them under the broiler for the last 2-3 minutes to give them a golden brown finish.  These would be amazing on the grill, you might have to form them somewhat oblong…or just skewer a bunch of them.

Makes about 20 meatballs.

Serve with a Greek salad, and my favorite yogurt dipping sauce (below) or just simply a lemon-twist.

1/2 cup plain Greek yogurt
2 Tbsp tahini
1 Tbsp lemon juice
1/4 tsp salt
1 tsp garlic powder
1 tsp cumin

Enjoy!!
Leigh

20130316-203953.jpg

how I wish I could get a more appetizing picture of these delicacies, I am just not a photographer…if anyone makes these perhaps you can snap a prettier picture??

Moroccan lamb burgers

7 Mar

I had some ground lamb burning a hole in my freezer and it was a beautiful day for grilling outside. So, after reviewing several different versions of ground lamb recipes, I came up with this one. It turned out super yummy and my family deemed it absolutely suitable for repeating again (that’s how we judge things…they tell me if they want to ever see it on the table again!) So, I thought I’d share it with you. It’s a fun twist on a traditional hamburger that will send your taste buds soaring in quite a few different directions.

2 lb. ground lamb
1 small onion, finely diced
1 Tbsp dried mint
1 Tbsp dried cilantro
1 Tbsp green curry paste
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground ginger
1 tsp paprika
1/4 tsp ground cardamom
1 tsp salt
1/2 tsp pepper
1/2 cup shelled pistachios, finely chopped (I pulsed mine in the food processor to get them nice and fine)

OR for the spices, I stumbled upon this great mix the other day that will save you some time with the measuring spoons. I would substitute about 1 1/2 -2 Tbsp in this recipe for the cinnamon through cardamom.

Combine all ingredients in a large bowl. Fire up your outdoor grill or indoor grill pan if the weather isn’t cooperating. Form meat mixture into desired burger shape (or alternatively–you could do kebabs!). Cook approximately 5 minutes each side to desired doneness. I served mine on a bed of spinach with feta cheese and Tahini yogurt sauce (see recipe below), carrots/cucumbers for extra dipping, and cauliflower “rice” sautéed with butter, onion and a bit of each of the spices used above.

Easy Tahini yogurt sauce from a recipe Leigh once gave me:

1/2 cup plain Greek yogurt
2 Tbsp tahini
1 Tbsp lemon juice
1/4 tsp salt
1 tsp garlic powder
1 tsp cumin

Enjoy the day,

Heather

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