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Ingredients
Greek-Style Lamb Meatballs (Kofta) with Yogurt Sauce
- also
- 4 Pita bread
- For the dipping sauce
- 250 grams Natural yogurt
- 1 Tbsp lemon juice
- 1 Tbsp chopped parsley
- For the Kofta
- 1 stale White roll
- 125 milliliters room temperature milk
- 4 garlic cloves
- 1 Tbsp olive oil
- 600 grams Ground lamb
- 1 egg
- 1 tsp chopped thyme
- 1 tsp chopped rosemary
- ½ tsp chopped chili peppers
- salt
- freshly ground peppers
- 32 fresh bay leaves
Soak roll in milk. Finely chop 2 cloves of the garlic. In a pan, heat oil and fry garlic until golden-brown. In a bowl, combine ground lamb, roll (squeezed to remove excess liquid), egg, garlic, herbs and chile. Season with salt and pepper and mix well. Form the mixture into small meatballs. Thread 2 meatballs onto each skewer, alternating with bay leaves.
Grill meatball skewers on a hot grill, turning occasionally, 10-15 minutes. Grill pita bread until golden-brown. For the dip: Peel remaining garlic clove and press through a garlic press into yogurt. Season with salt, pepper and lemon juice. Transfer sauce to a small bowl and sprinkle with chopped parsley. Serve the skewers and pita bread in a large bowl, with yogurt dipping sauce on the side.
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |