Turkish lamb köfte with tahini sauce and smashed cucumber salad
Paleo, Gluten Free, Dairy-Free, Soy-Free
25 – 35 Minutes
This paleo and gluten-free main course will appeal to anyone who loves a good meatball.
- 1 cucumber
- 1 red bell pepper
- 2 or 3 cloves peeled fresh garlic
- 10 ounces ground lamb
- 3 scallions
- 3 or 4 sprigs fresh cilantro
- 2 tablespoons pine nuts
- Köfte spice blend (onion powder - sweet paprika - ground cumin - granulated garlic)
- Wooden skewers
- 1 lemon
- 1 tablespoon tahini
Raw garlic can taste harsh to even the most sophisticated palates. Letting it stand with the lightly smashed cucumbers, bell pepper, and a sprinkling of salt for a few minutes will mellow the flavor.
Smash the cucumber and bell pepper
- Trim the ends from the cucumber; cut the cucumber lengthwise into quarters, then crosswise into ½-inch pieces.
- Remove the stem, ribs, and seeds from the bell pepper. Cut the pepper into ½-inch pieces.
- Finely chop, press, or grate enough garlic to measure 2 teaspoons. Set aside half for the tahini sauce.
Make the lamb köfte
- Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
- Trim the root ends from the scallions; thinly slice the scallions.
- Coarsely chop the cilantro.
Add the ground lamb, scallions, and cilantro to the pine nut mixture, season with salt and pepper, and mix gently until just combined. Using wet hands, shape the lamb mixture into 4 ovals, each about 1-inch thick; thread each onto a wooden skewer.
Cook the lamb köfte
Make the tahini sauce
- Juice the lemon.
Nutrition per serving: Protein: 30g (60% DV), Fiber: 6g (24% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 4.5g, Saturated Fat: 17g (85% DV), Cholesterol: 105mg (35% DV), Sodium: 370mg (15% DV), Carbohydrates: 17g (6% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: tree nuts.