By Codi Ferguson
Preheat the grill to medium-high heat. If using an oven, preheat to 200°C (390°F).
In a large bowl, combine the ground lamb, 2 minced garlic cloves, cumin, coriander, parsley, salt, and pepper. Mix thoroughly.
Form the lamb mixture into small oval-shaped patties (koftas), about the size of a small egg. You should have approximately 10-12 koftas.
Brush the koftas with olive oil. Grill them for about 4-5 minutes on each side, or until the internal temperature reaches 70°C (160°F).
While the koftas are grilling, chop the zucchini, bell pepper, and red onion into bite-sized pieces. Toss with 1 tablespoon of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes, or until tender and slightly charred.
In a small bowl, whisk together the Greek yogurt, tahini, remaining 2 minced garlic cloves, a pinch of salt, and a little water to thin out if necessary.
Cook the couscous according to package instructions, if not already cooked. Fluff with a fork.
To serve, place a portion of couscous on each plate. Top with grilled koftas and roasted vegetables. Drizzle with tahini-yogurt sauce and garnish with extra parsley, if desired.
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By Codi Ferguson
This Dinner Mediterranean Grilling recipe is ready in 45 minutes and features Ground lamb, Couscous, Greek yogurt and other delicious ingredients. Contains 650 calories total.
Preheat the grill to medium-high heat. If using an oven, preheat to 200°C (390°F).
In a large bowl, combine the ground lamb, 2 minced garlic cloves, cumin, coriander, parsley, salt, and pepper. Mix thoroughly.
Form the lamb mixture into small oval-shaped patties (koftas), about the size of a small egg. You should have approximately 10-12 koftas.
Brush the koftas with olive oil. Grill them for about 4-5 minutes on each side, or until the internal temperature reaches 70°C (160°F).
While the koftas are grilling, chop the zucchini, bell pepper, and red onion into bite-sized pieces. Toss with 1 tablespoon of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes, or until tender and slightly charred.
In a small bowl, whisk together the Greek yogurt, tahini, remaining 2 minced garlic cloves, a pinch of salt, and a little water to thin out if necessary.
Cook the couscous according to package instructions, if not already cooked. Fluff with a fork.
To serve, place a portion of couscous on each plate. Top with grilled koftas and roasted vegetables. Drizzle with tahini-yogurt sauce and garnish with extra parsley, if desired.
Calories per Serving: 650
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