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, Dairy-Free, Soy-Free, Paleo, Mediterranean

2 Servings, 620 Calories/Serving

25 – 40 Minutes

A smoky spice blend of paprika and cumin infused Turkish flavor, while pine nuts add texture and sweetness into our paleo lamb patties that are served skewered and ready for dipping into nutty tahini.

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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 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 - granulated garlic - cumin)
  • Wooden skewers
  • 1 lemon
  • 1 tablespoon tahini

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 cucumbers, bell pepper, and a sprinkling of salt for a several minutes will mellow the flavor.

Nutrition per serving

Calories: 620, Protein: 31g (62% DV), Fiber: 7g (28% DV), Total Fat: 48g (74% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 5g, Saturated Fat: 17g (85% DV), Cholesterol: 105mg (35% DV), Sodium: 130mg (5% DV), Carbohydrates: 20g (7% DV), Total Sugars: 6g, 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.


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

Wash produce before use


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 1 teaspoon [2 tsp]. Set aside half for the tahini sauce.
In a resealable plastic bag, combine the cucumber, bell pepper, and half the 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.


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.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Coarsely chop the cilantro.
In a 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 medium bowl; wipe out the pan.
To the bowls with the pine nut mixture, add the ground lamb, scallions, and cilantro, season with salt and pepper, and mix gently until just combined. Using wet hands, shape the lamb mixture into 4 [8] ovals, each about 1 inch thick; thread each onto a wooden skewer.


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. Add more oil between batches if the pan is dry.
While the lamb köfte cooks, prepare the tahini sauce.


Make the tahini sauce

  • Juice the lemon.
In a small bowl, stir together the tahini, 1 to 2 tablespoons [2 to 3 TBL] lemon juice, and the remaining garlic; season to taste with salt and pepper.



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

Kids Can!

  • Press the garlic (if you have a press).
  • Lightly smash the cucumber and bell pepper.
  • Juice the lemon.
  • Prepare the tahini sauce.

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