By Codi Ferguson
Preheat your grill or grill pan over medium-high heat.
In a bowl, combine the ground lamb, 2 cloves of minced garlic, ground cumin, ground coriander, chopped parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to combine.
Divide the lamb mixture into equal portions (about 8-10) and shape each portion around a skewer to form koftas. If using wooden skewers, soak them in water for at least 15 minutes beforehand.
Grill the lamb koftas for about 4-5 minutes on each side until they are cooked through and have a nice char. Remove and set aside.
Chop the zucchini, bell pepper, and red onion into bite-sized pieces. Toss the vegetables with 1 tablespoon of olive oil, remaining minced garlic, 1/2 teaspoon salt, and black pepper.
Spread the vegetables onto a baking sheet and roast in the oven at 200°C (about 400°F) for 15-20 minutes until they are tender and slightly charred.
In a small bowl, whisk together the Greek yogurt, tahini, a pinch of salt, and pepper. Add a tablespoon of warm water if the sauce is too thick.
Serve the grilled koftas over a bed of couscous. Add roasted vegetables on the side and drizzle with the tahini-yogurt sauce. Garnish with extra parsley if desired.
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By Codi Ferguson
This Main Course Mediterranean Grill recipe is ready in 45 minutes and features Ground lamb, Couscous, Greek yogurt and other delicious ingredients. Contains 560 calories total.
Preheat your grill or grill pan over medium-high heat.
In a bowl, combine the ground lamb, 2 cloves of minced garlic, ground cumin, ground coriander, chopped parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to combine.
Divide the lamb mixture into equal portions (about 8-10) and shape each portion around a skewer to form koftas. If using wooden skewers, soak them in water for at least 15 minutes beforehand.
Grill the lamb koftas for about 4-5 minutes on each side until they are cooked through and have a nice char. Remove and set aside.
Chop the zucchini, bell pepper, and red onion into bite-sized pieces. Toss the vegetables with 1 tablespoon of olive oil, remaining minced garlic, 1/2 teaspoon salt, and black pepper.
Spread the vegetables onto a baking sheet and roast in the oven at 200°C (about 400°F) for 15-20 minutes until they are tender and slightly charred.
In a small bowl, whisk together the Greek yogurt, tahini, a pinch of salt, and pepper. Add a tablespoon of warm water if the sauce is too thick.
Serve the grilled koftas over a bed of couscous. Add roasted vegetables on the side and drizzle with the tahini-yogurt sauce. Garnish with extra parsley if desired.
Calories per Serving: 560
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