Turkish lamb köfte with tahini sauce and smashed cucumber salad
Gluten-Free, Paleo, Soy-Free, Dairy-Free, Family-Friendly, Mediterranean
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.
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)
If you prefer meatballs, skip the skewers, shape the lamb mixture into ovals, and cook directly in the pan.
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.
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.
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.