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Turkish lamb köfte with tahini sauce and smashed cucumber salad

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

One-Pan Meal

Turkish lamb köfte with tahini sauce and smashed cucumber salad

Gluten-Free, Paleo, Soy-Free, Dairy-Free, Family-Friendly, Mediterranean

2 Servings, 710 Calories/Serving

25 – 40 Minutes

Paprika and cumin infuse Turkish flavor into these lamb meatballs, while pine nuts add crunch. Cucumber and tahini sauce are refreshing counterpoints to the rich meat.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • 1 organic red or other bell pepper
  • 1 or 2 cloves organic peeled fresh garlic
  • 10 ounces ground lamb
  • 4 or 5 sprigs organic fresh cilantro
  • 2 tablespoons pine nuts
  • Köfte spice blend (onion powder - sweet paprika - granulated garlic - cumin)
  • Wooden skewers
  • Sun Basket lemon-tahini sauce base (fresh lemon juice - tahini - fresh garlic - fresh orange juice - Marash chile flakes)

Chef's Tip

If you prefer meatballs, skip the skewers, shape the lamb mixture into ovals, and cook directly in the pan.

Ingredient IQ

Raw garlic can taste harsh to even the most sophisticated palates. Letting it stand with the lightly smashed cucumber, bell pepper, and a sprinkling of salt for several minutes will mellow the flavor.

Grill It

Prepare a medium-hot fire in a grill. Set the skewered köfte on the grill directly over the heat and cook, turning occasionally, until lightly charred and cooked through, 4 to 6 minutes.

Nutrition per serving

Calories: 710, Protein: 29g (58% DV), Fiber: 6g (24% DV), Total Fat: 60g (92% DV), Monounsaturated Fat: 28g, Polyunsaturated Fat: 6g, Saturated Fat: 19g (95% DV), Cholesterol: 105mg (35% DV), Sodium: 125mg (5% DV), Carbohydrates: 16g (5% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

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

Smash the cucumber and bell pepper

  • Trim the ends from the cucumber; cut the cucumber lengthwise into quarters, then crosswise into enough ½-inch-thick pieces to measure 3 cups [6 cups].
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper lengthwise into ½-inch-wide strips, then crosswise into ½-inch-wide pieces.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In a resealable plastic bag, combine the cucumber, bell pepper, and garlic and season with salt and pepper. Using the back of a wooden spoon or the bottom of a cup, lightly smash the vegetables. Let stand while you prepare the rest of the meal.

2

Make the lamb köfte

  • Cut a small corner from the ground lamb packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Coarsely chop the cilantro.
In a dry large frying pan over medium-low heat, toast the pine nuts, stirring often, until warm and just starting to brown, about 1 minute. Add the köfte spice blend and toast, stirring often, until fragrant and the pine nuts are lightly browned, 2 to 4 minutes. Transfer to a large bowl. Wipe out the pan.
To the bowl with the pine nut mixture, add the ground lamb and cilantro. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the lamb mixture into 4 [8] ovals; thread each onto a wooden skewer.

3

Cook the lamb köfte

In the same pan used for the pine nuts, warm 1 tablespoon [2 TBL] oil over medium heat until hot but not smoking. Working in batches if needed, add the lamb köfte and cook, turning occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate. Add more oil between batches if needed.
While the lamb köfte cook, prepare the tahini sauce.

4

Make the tahini sauce

In a small bowl, stir together the lemon-tahini sauce base and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.

5

Serve

Transfer the lamb köfte to individual plates and top with the tahini sauce. Serve with the smashed cucumber salad.

Kids Can!

  • Measure the cucumber.
  • Press the garlic (if you have a press).
  • Smash the cucumber and bell pepper.
  • Stir the tahini sauce.

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