By emensah m
In a bowl, combine the ground lamb, grated onion, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Mix thoroughly using your hands or a spoon until the ingredients are well blended.
Divide the lamb mixture into 8 equal portions and shape them into small, elongated patties or koftas.
Preheat a grill pan or an outdoor grill over medium heat. Brush the koftas with a small amount of olive oil to prevent sticking.
Grill the koftas for about 3-4 minutes on each side, or until cooked through and charred on the outside.
While the koftas are grilling, prepare the salad by combining the mixed salad greens, diced cucumber, chopped tomatoes, thinly sliced red onion, and half of the fresh mint and parsley in a large salad bowl.
In a small bowl, whisk together the tahini, lemon juice, olive oil, and 2 tablespoons of water until you get a smooth, pourable dressing. Adjust the consistency with more water if necessary.
Drizzle the tahini-lemon dressing over the salad and toss gently to combine. Top the salad with the grilled lamb koftas.
Garnish with the remaining fresh mint and parsley before serving.
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By emensah m
This Mediterranean Salad Grilled Dishes Main Course recipe is ready in 40 minutes and features ground lamb, onion, small, grated, garlic cloves, minced and other delicious ingredients. Contains 600 calories total.
In a bowl, combine the ground lamb, grated onion, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Mix thoroughly using your hands or a spoon until the ingredients are well blended.
Divide the lamb mixture into 8 equal portions and shape them into small, elongated patties or koftas.
Preheat a grill pan or an outdoor grill over medium heat. Brush the koftas with a small amount of olive oil to prevent sticking.
Grill the koftas for about 3-4 minutes on each side, or until cooked through and charred on the outside.
While the koftas are grilling, prepare the salad by combining the mixed salad greens, diced cucumber, chopped tomatoes, thinly sliced red onion, and half of the fresh mint and parsley in a large salad bowl.
In a small bowl, whisk together the tahini, lemon juice, olive oil, and 2 tablespoons of water until you get a smooth, pourable dressing. Adjust the consistency with more water if necessary.
Drizzle the tahini-lemon dressing over the salad and toss gently to combine. Top the salad with the grilled lamb koftas.
Garnish with the remaining fresh mint and parsley before serving.
Calories per Serving: 600
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