Lamb köfte salad with Aleppo-lime vinaigrette and cucumber yogurt

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

Lamb köfte salad with Aleppo-lime vinaigrette and cucumber yogurt

Lamb köfte salad with Aleppo-lime vinaigrette and cucumber yogurt

Gluten-Free Friendly, Soy-Free, Mediterranean, Carb-Conscious, Protein Plus

2 Servings, 640 Calories/Serving

20–35 Minutes

With spiced lamb meatballs, crisp vegetables, and creamy cucumber yogurt, this dinner is exactly what you want from a Mediterranean platter.

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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.
  • 10 ounces ground lamb
  • Sunbasket smoky sumac spice blend (sumac - sweet smoked paprika - baharat)
  • 1 organic cucumber
  • ¼ cup organic Greek yogurt
  • 1 organic romaine heart or other lettuce
  • ¼ pound organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket Aleppo-lime vinaigrette base (lime juice - onion - Aleppo chile flakes)
  • 2 tablespoons sambal oelek (optional)
Shine from the Inside Out
Lamb köfte salad with Aleppo-lime vinaigrette and cucumber yogurt Cooking for one? Kill two birds with one stone by dressing just half the salad for dinner and store the undressed half in a to-go container for lunch the next day. Pro tip: repurpose our sauce and spice containers to store the remaining dressing so that tomorrow's lunch is fresh and happy, not sad and soggy.
Ingredient IQ
Baharat, the Arabic word for “spices,” is a blend that typically includes coriander, cumin, cinnamon, cloves, paprika, black pepper, and cardamom. It’s commonly used in Middle Eastern cooking for everything from roasted meats and stews to salads and marinades.
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 to the desired doneness, about 5 minutes per side.

Nutrition per serving

Calories 640, Total Fat 52g (67% DV), Sat. Fat 17g (85% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 135mg (6% DV), Total Carb. 16g (6% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Milk

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, Sesame.

Instructions

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

Wash produce before use

1

Make 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 large bowl, combine the ground lamb, smoky sumac spice blend, and 1 tablespoon [2 TBL] water. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into 4 [8] ½-inch-thick patties.

2

Cook the lamb köfte

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 2 to 3 minutes per side. Transfer to a plate.
While the patties cook, start preparing the rest of the meal.

3

Make the cucumber yogurt

  • Peel the cucumber, if desired; cut the cucumber into ¼-inch pieces. Set aside all but ¼ cup [½ cup] for the salad.
In a small bowl, stir together the yogurt and the ¼ cup [½ cup] cucumber; season to taste with salt and pepper.

4

Make the salad

  • Trim the root end from the romaine heart; coarsely chop the leaves.
  • Cut the tomatoes in half.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a large bowl, stir together the Aleppo-lime vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the romaine, tomatoes, remaining cucumber, and half the parsley and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the salad and lamb köfte to individual plates. Top the lamb with the cucumber yogurt and garnish with the remaining parsley and as much sambal oelek as you like. Serve any remaining cucumber yogurt and sambal oelek on the side.
Kids Can!
  • Stir the cucumber yogurt.
  • Strip the parsley leaves.
  • Stir the vinaigrette.
  • Assemble the salad.
  • Top the lamb with the cucumber yogurt.
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