Gluten-Free Lamb Kofta with Tzatziki Sauce and Quinoa
Flavorful gluten-free lamb kofta served with refreshing tzatziki sauce and nutritious quinoa.
Ingredients
- about 450 g Ground lamb
- 2 cups Quinoa, cooked
- 1/2 cup Red onion, finely chopped
- 1/4 cup Fresh mint, chopped
- 1/4 cup Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 cup Plain Greek yogurt
- 1/2 cup Cucumber, grated and squeezed dry
- 1 tbsp Lemon juice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the about 450 g ground lamb, 1/2 cup finely chopped red onion, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh parsley, 2 minced cloves garlic, 1 tsp cumin, 1 tsp coriander, 1/2 tsp salt, and 1/4 tsp black pepper. Mix everything together with your hands until it is well combined.
- 2Shape the lamb mixture into 4 equal portions. Roll each portion between your palms to form elongated meatballs, about 7.62 cm long and 2.54 cm thick. These are your kofta.
- 3Preheat a grill or a grill pan over medium-high heat. This is about 204.4°C (200°C).
- 4Place the kofta onto the hot grill or grill pan. Cook for 15-20 minutes, turning them every 5 minutes, until they are browned on all sides and cooked through. The internal temperature should reach 71°C.
- 5While the kofta are cooking, prepare the tzatziki sauce. In a separate medium bowl, combine the 1 cup plain Greek yogurt, 1/2 cup grated cucumber (make sure it's squeezed dry to remove excess water), and 1 tbsp lemon juice. Stir until smooth. Add a small pinch of salt if desired.
- 6Serve the cooked lamb kofta immediately over the 2 cups of cooked quinoa. Spoon the tzatziki sauce over the kofta.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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