Skewered Lamb Kofte with Fresh Tzatziki and Mediterranean Grilled Vegetables

Flavorful ground lamb kofte seasoned with aromatic spices and fresh herbs, grilled to perfection, accompanied by a cooling cucumber-yogurt tzatziki sauce and a vibrant platter of grilled low-carb Mediterranean vegetables.

• Prep: 45 min
• Cook: 30 min
• Total: 1 hr 15 min
• Servings: 8
• Cuisine: Mediterranean
• Difficulty: Hard

Dietary

• Low-Carb
• Nut-Free
• Gluten-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• grill
• fresh
• savory
• tangy
• healthy
• crowd-pleaser

Ingredients

• 2 pound ground lamb
• 1 red onion (medium, grated or very finely minced)
• 0.5 cup fresh parsley (chopped)
• 0.25 cup fresh mint (chopped)
• 4 clove garlic (minced)
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 English cucumber (large)
• 2 cup plain whole milk Greek yogurt
• 4 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 2 zucchinis (large, sliced into 1/2-inch rounds)
• 1 eggplant (large, sliced into 1/2-inch rounds)
• 2 bell peppers (seeded and cut into large pieces)

Instructions

1. For the kofte, in a large bowl, combine 2 pounds of ground lamb, 1 grated red onion, 1/2 cup of chopped fresh parsley, 1/4 cup of chopped fresh mint, 4 minced cloves of garlic, 1 tablespoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of sweet paprika, 1/2 teaspoon of cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly by hand until well combined and slightly sticky (about 2-3 minutes of mixing).
2. Divide the lamb mixture into 16 equal portions. Form each portion into an elongated oval shape around a metal skewer or onto wooden skewers (if using wooden, soak them in water for 30 minutes prior to prevent burning). Place the skewered kofte on a baking sheet and refrigerate for at least 30 minutes to firm up.
3. Prepare the tzatziki: Grate 1 large English cucumber and squeeze out as much excess liquid as possible using a clean kitchen towel. In a bowl, combine the grated cucumber with 2 cups of plain whole milk Greek yogurt, 2 tablespoons of olive oil, 1 tablespoon of fresh lemon juice, 2 minced cloves of garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well. Refrigerate until ready to serve.
4. Prepare the grilled vegetables: In a large bowl, toss 2 sliced zucchini, 1 sliced eggplant, and 2 cut bell peppers with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
5. Preheat your grill to medium-high heat. Lightly oil the grates. Grill the kofte skewers for 3-4 minutes per side, turning occasionally, until cooked through and nicely charred, about 12-15 minutes total. The internal temperature should reach 160 degrees Fahrenheit. Grill the vegetables at the same time, turning as needed, until tender-crisp and slightly charred, about 5-7 minutes per side.
6. Remove the kofte and vegetables from the grill. Let the kofte rest for a few minutes before serving. Serve the hot kofte skewers alongside the grilled Mediterranean vegetables and a generous dollop of fresh tzatziki.

Notes

Ensure the lamb mixture is well-mixed to prevent crumbling during grilling. Grating the onion helps it incorporate smoothly and prevents large chunks in the kofte. For even more flavor, lightly toast the cumin and coriander seeds before grinding.

Nutrition (per serving)

• Calories: 476
• Protein: 27.6 g
• Carbohydrates: 17.1 g
• Fat: 33.3 g
• Fiber: 4.9 g
• Sodium: 404 mg
• Saturated Fat: 12.7 g
• Sugar: 7.7 g
• Cholesterol: 97 mg