The grilled koftas are also delicious served with hummus and a cucumber-and-tomato salad instead of pitas.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
- 1/2 cup plain Balkan-style yogurt
- 1/3 cup grated peeled cucumber squeezed and patted dry
- 2 tablespoons finely chopped fresh mint
- 2 teaspoons lime juice
- 1 clove garlic finely grated or pressed
- pinch each salt and pepper
- 450 g ground lamb
- half small onion finely chopped
- 1/3 cup chopped fresh cilantro
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon each salt and pepper
- 2 teaspoons olive oil
- 8 pitas
- 1 cup coleslaw mix or shredded cabbage
- 1 lime cut in wedges (optional)
MethodCucumber Raita: In small bowl, stir together yogurt, cucumber, mint, lime juice, garlic, salt and pepper. Set aside.
Koftas: In large bowl, stir together lamb, onion, cilantro, garlic, chili powder, coriander, cumin, paprika, salt and pepper. Form into eight 4-inch (10 cm) long sausage-shaped ovals, pressing to pack.
Thread onto 8 metal or soaked wooden skewers; brush koftas all over with oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until grill-marked and no longer pink inside and instant-read thermometer inserted in several reads 160°F (71°C), 8 to 10 minutes.
To finish: While koftas are cooking, grill pitas over medium-high heat, turning once, until warmed and grillmarked, about 2 minutes. Top pitas with raita, coleslaw and koftas. Serve with lime wedges (if using).
Tip from The Test Kitchen: For a thick and creamy raita, squeeze and pat dry the grated cucumber before stirring it into the yogurt.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 988 mg
- Sugars 4 g
- Protein 34 g
- Calories 571.0
- Total fat 16 g
- Potassium 604 mg
- Cholesterol 60 mg
- Saturated fat 6 g
- Total carbohydrate 74 g
- Iron 40.0
- Folate 55.0
- Calcium 18.0
- Vitamin A 11.0
- Vitamin C 15.0