Contains: Potentially, dairy as a topping. Is: Paleo, Whole30 (if you leave off the yogurt, or use coconut yogurt), quick and easy.
I have some ground lamb left from a half-lamb I purchased some months back. While I had some ideas for it, lamb kofta turned up as a great Greek idea, to carry on the Greek theme of a recent Friday. And this is simple, unlike, say, a lamb moussaka. (Which is something I want to try when I defrost the next pound of ground lamb…)
If you are doing a Whole30, or need to avoid lactose, you can omit the yogurt topping, or switch to coconut yogurt. I used the leftover Greek yogurt from a recent recipe. (I like yogurt, but. I prefer Stonyfield regular, or goat yogurt, for regular consumption, over the Greek variety – although that is far preferable to the Dannonite types of extruded semi-solid plastic. I’ve also decided Phage is a better brand for my taste buds than Chobani – so… just maybe after today, I WILL start buying their Greek yogurt for regular consumption!)
Here’s a list of my Greek dishes (that I’ve blogged about) to date:
- Greek Tzatziki (or Persian Mast-o-Khiar)
- Squid with Olives and Tomato Sauce
- Stuffed Grape Leaves (Lamb Dolmas)
- Rooster Corfu
- Spinach Rice (Spanakorizo)
- Lamb Heart and Fennel Salad (Kardia Arniou Stin Schara Kai Marathosalata)
- Greek Lamb Kofta (this one).
I definitely see there are a few more recipes I want to add to my repetoire. For the dinner party I made the lamb dolmas for, the adjacent vegetarian dolmas didn’t make the cut. They were okay, but not great. Need to re-visit! Also want to try my favorite Greek dish of all time, a good spanakopita! And I must not forget the awesome avgolemono soup. AND a true Greek salad…
If I ever had to lock myself into just ONE European cuisine… yep, it would be Greek.
Anyhow, this dish here is simple. Ground lamb (goat, if you can find it) and an array of Greek seasonings, a grill of whatever sort, and some skewers. Yogurt with lemon juice if desired! Or, get a true tzakziki sauce going!
Let’s get started!
Prep Time:10-15 minutes.
Setting Time: 1-2 hours.
Cook Time: 6-7 minutes.
Rest Time: 2 minutes.
Serves: 2-4. One or two skewers per person.
Leftovers?: Yes. And you can also freeze leftover skewers prior to cooking, with a tight plastic wrap.
- 1 pound ground (minced) lamb
- 2 large shallots, minced.
- 2 garlic cloves, crushed / minced.
- 2 teaspoons lemon juice
- 1 teaspoon dried mint
- 3/4 teaspoon coarse sea or Himalayan salt
- 1/2 heaping teaspoon dried oregano
- 1/4 teaspoon ground pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon lemon zest
- plain Greek yogurt, full-fat.
- 1/4 of a lemon, as lemon juice
- 2-3 teaspoons chopped dill leaf
- 1/4 teaspoon dried oregano
- 1 teaspoon chopped parsley (optional)
Alternatively, you can use a full-out Tzatziki for the topping! (I simply didn’t have any cuke to hand, and as noted elsewhere, I can no longer Shop at Whim…)
Mix all the seasonings for the kebabs together in a bowl, minus the lamb. Add the lamb and gently combine – hands will be the best. Do not overmix.
Put this in the fridge for an hour or two.
Make the topping, whether the simple yogurt one here, or the Tzatziki I (or others) have provided recipes for.
Put that in the fridge, too.
ALL RIGHT> TIME TO COOK!
If using wooden skewers, soak them about 30 minutes prior to use in a tub of water, to prevent burning and the like.
Take four skewers, and put about 1/4 pound of the lamb mixture gently around each skewer. Spread the mixture up and down the skewer as you desire. You can make one, two, or three lumps of meat on each skewer – your discretion. Don’t make them too thick, you want to keep them thin enough that they will cook through, but thick enough they will remain adhered to the skewers. I found no thicker than an inch around.
Use a pre-heated charcoal or propane grill, or as I did, a George Forman electric grill. Place the skewers over the hot section of the grill, close the grill, and cook. (Lid down.) The outdoor grills will cook for about 3-4 minutes each side, and the George Forman will be about 2-3 minutes each side.
Remove, serve. Provide the yogurt / tzatziki for people to help themselves. A great serving side is a good Greek salad. Or perhaps that Spanakorizo mentioned above.