By emensah m
Preheat a grill or grill pan over medium-high heat. If using a grill, lightly oil the grate.
In a large bowl, combine grated onion, minced garlic, ground cumin, ground coriander, paprika, 1 tsp salt, and 0.5 tsp pepper with the ground lamb. Mix well until all ingredients are thoroughly incorporated.
Form the lamb mixture into long, sausage-like shapes that are about 3 inches long. You should be able to make approximately 6-8 koftas.
Grill the lamb koftas on the preheated grill, turning occasionally, until they are cooked through and have nice grill marks, about 10-12 minutes.
Meanwhile, prepare the salad by combining the mixed greens, diced cucumber, chopped tomatoes, and thinly sliced red onion in a large salad bowl.
Chop the mint and parsley leaves and add them to the salad. Toss to combine.
In a small bowl, combine tahini, lemon juice, and olive oil. Whisk together. Add water gradually, whisking until the dressing reaches desired consistency. Add salt and pepper to taste.
Once koftas are cooked, remove them from the grill and let them rest for a few minutes.
Serve the grilled lamb koftas on top of the salad and drizzle with tahini-lemon dressing.
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This Mediterranean Salad Main Course recipe is ready in 45 minutes and features ground lamb, onion, garlic and other delicious ingredients. Contains 650 calories total.
Preheat a grill or grill pan over medium-high heat. If using a grill, lightly oil the grate.
In a large bowl, combine grated onion, minced garlic, ground cumin, ground coriander, paprika, 1 tsp salt, and 0.5 tsp pepper with the ground lamb. Mix well until all ingredients are thoroughly incorporated.
Form the lamb mixture into long, sausage-like shapes that are about 3 inches long. You should be able to make approximately 6-8 koftas.
Grill the lamb koftas on the preheated grill, turning occasionally, until they are cooked through and have nice grill marks, about 10-12 minutes.
Meanwhile, prepare the salad by combining the mixed greens, diced cucumber, chopped tomatoes, and thinly sliced red onion in a large salad bowl.
Chop the mint and parsley leaves and add them to the salad. Toss to combine.
In a small bowl, combine tahini, lemon juice, and olive oil. Whisk together. Add water gradually, whisking until the dressing reaches desired consistency. Add salt and pepper to taste.
Once koftas are cooked, remove them from the grill and let them rest for a few minutes.
Serve the grilled lamb koftas on top of the salad and drizzle with tahini-lemon dressing.
Calories per Serving: 650
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