Lamb köfte with tomato relish and tzatziki

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lamb köfte with tomato relish and tzatziki

Soy-Free, Mediterranean

2 Servings, 530 Calories/Serving

20 Minutes

Turkish-inspired köfte deliver rich flavor fast. Customizable (as spicy as you’d like!) tomato relish and a cooling mint tzatziki balance the richness of the meat in this fast meal.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic cucumber
  • 4 or 5 sprigs organic fresh mint
  • ¼ cup organic Greek yogurt
  • 10 ounces ground lamb
  • Sunbasket smoky garlic blend (granulated garlic - coriander - sweet smoked paprika)
  • ¼ pound organic grape or cherry tomatoes
  • 2 tablespoons sambal oelek (optional)
  • 4 round whole grain lavash
  • 1 teaspoon sumac
Shine from the Inside Out
Many spices have incredible healing powers, and in the Middle Ages, they were regularly used as medicine. Citrusy-tasting, scarlet sumac is a good example. It delivers a hefty dose of antioxidants to defend your body against free radicals associated with aging, disease, and inflammation.
Grill It
Prepare a medium-hot fire in a grill. Set the köfte on the grill directly over the heat and cook, turning once, until lightly charred and cooked through, about 5 minutes per side.

Nutrition per serving

Calories: 530, Protein: 39g (78% DV), Fiber: 7g (28% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 1.5g, Saturated Fat: 7g (35% DV), Cholesterol: 70mg (23% DV), Sodium: 410mg (17% DV), Carbohydrates: 48g (16% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the tzatziki

  • Peel the cucumber, if desired; cut the cucumber into enough ¼-inch pieces to measure ¼ cup [½ cup].
  • Strip the mint leaves from the stems; coarsely tear or chop the leaves. Set aside half for garnish.
In a small bowl, stir together the yogurt, cucumber, and half the mint. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

2

Make and cook the lamb köfte

  • Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, combine the ground lamb and smoky garlic blend, season generously with salt and pepper, and mix gently until just combined. Using wet hands, form the lamb mixture into 4 [8] ovals.
In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the lamb köfte and cook, turning occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.
While the lamb köfte cook, prepare the tomato relish and heat the lavash.

3

Make the tomato relish

  • Cut the tomatoes into quarters.
In a small bowl, stir together the tomatoes, 1 teaspoon [2 tsp] oil, and as much sambal oelek as you like. Season to taste with salt and pepper.

4

Toast the lavash

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the lavash, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.

Serve

Transfer the lavash to individual plates and top with the lamb köfte. Garnish with the tzatziki and tomato relish. Sprinkle with the sumac and remaining mint and serve.
Kids Can!
  • Measure the cucumber.
  • Strip and tear the mint leaves.
  • Stir the tzatziki.
  • Garnish the köfte with tzatziki, sumac, and mint.