Lamb Kofta with Garlic Sauce and Pickled Onions

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

A great middle eastern dish that is so scrumptious and satisfying you’ll have to hold yourself back from overeating.

Yield/Serving: 4-5
Difficulty level is: Easy, time consuming

From At My Table

Ingredients
Kofta

• 1 pound ground lamb
• 1 peeled and coarsely grated, to give ¾ cup loosely packed
• 2 cloves garlic, peeled and minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp ground allspice
• ½ tsp ground white pepper
• 1 tsp sea salt or kosher salt
• 3 tbsp finely grated parsley
• 3 tbsp finely chopped fresh mint
• 2 tbsp olive oil
Garlic Sauce
• 1 2/3 cups Greek yoghurt
• 4 cloves garlic, peeled and minced
• 1 – 2 lemon zest of 1 lemon and 3 tbsp of juice
• 2 tsp sea salt or kosher salt
• 2 tsp dried mint
Toppings
• Tomatoes
• Iceberg lettuce
• Faltbreads
Quick Pickled Onions
• 1 small red onion, peeled & cut into half moons
• Juice from 2 -3 limes

Assembly
Kofta

1. Combine all ingredients except olive oil into a large bowl and roll into sausage shapes. Do not compact the lamb mixture once in the desired shape.
2. Slightly flatten sides and place on a baking sheet lines with cling wrap and place in fridge for 30 minutes.
3. Combine yoghurt, garlic, lemon zest, juice, salt and dried sauce together.
4. Slice red onion into half moons and let marinate in lime juice
5. Using a large frying pan heat frying pan and cook kofta on medium-high heat for 5 of so minutes each side until cooked all the way through.
6. Serve inside faltbreads along with toppings

Please Enjoy

My thoughts

It was great making koftas another way as last time I made them it was a bowl and I quite enjoyed them. I decided to serve mine with cucumber, pomegranates, and pickled onions to bulk up the meal a little. This was a lovely meal; but it was time consuming. It didn’t seem like it would take so long and since there is not times given I didn’t know what I was getting myself into. The directions were a little off, so to achieve the kofta look I was accustomed to I sear all sides and cooked the remaining time in the oven. Almost 2 hours beginning to end. That’s a little long for me on a weekday after getting home for work; but then there is leftovers for the next couple of days. A trade off perhaps?

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

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Buddha Bowls with Turkey & Chicken Kofta Kebabs

Buddha Bowls with Turkey & Chicken Kofta Kebabs – Candy Coated Culinista

These healthful round bowls of proteins, fresh vegetables and grains are a delight to anyone. In addition, the best part of these bowls is you can use whatever you have on hand and skies the limit.

Yield/Serving: 6
Prep Time: 30 min.
Cook Time: 1 hr. & 30 min.
Difficulty level is: Easy, time consuming

Ingredients
Hummus

• 1 red pepper, roasted
• ¾ cups chickpeas
• 2 cloves garlic, finely diced
• 6 tbsp tahini
• 4 tbsp extra virgin olive oil
• ½ tsp Kosher salt
• ½ tsp Black pepper
• any seeds, to garnish
Turkey & Chicken Kofta Kebabs
• ½ pound lean ground chicken
• ½ pound lean ground turkey
• ½ small white onion, diced
• 4 garlic cloves, finely diced
• 1 cup breadcrumbs
• 1 egg
• Onion powder, to taste
• Garlic powder, to taste
• Kosher salt, to taste
• Black pepper, to taste
• Oregano, to taste
• Dried parsley, to taste
• Curry power, two pinches or to taste
Buddha Bowl
• Kidney beans
• Lentils
• Chives, chopped
• Carrots, steamed
• Broccoli florets, steamed
• Brussel sprouts, halved and sautéed in vegan butter
• Red skinned potatoes, boiled
• Lemon oil, to drizzle
• Slivered almonds, to garnish

Assembly
Hummus

1. Preheat oven to 400°F.
2. Cut red pepper in half and drizzle with extra virgin olive oil.
3. Roast for 1 hour and set aside to cool.
4. Pour chickpeas, garlic, tahini, extra virgin olive oil, salt & pepper in a food processor and blend.
5. Add in the red peppers and blend once again.
6. Once mixture is smooth, set aside in a small bowl.
Turkey & Chicken Kofta Kebabs
1. Preheat oven to 350°F.
2. In a large bowl add in ground chicken and turkey, white onion, garlic, breadcrumbs, eggs and spices and mix until combined.
3. Form ground meat into a football shape and place of a aluminum foil lined roasting pan.
4. Bake for 35 minutes and let cool.
Buddha Bowl
1. Drain and pour kidney beans into a bowl and prepare the lentils by boiling for 5 minutes. Or use canned lentils if desired.
2. Chop chives and set aside.
3. Steam carrots and broccoli, meanwhile sauté brussel sprouts in a frying pan in vegan butter.
4. In a small saucepan boil 2 red skinned potatoes until tender. Let cool and then cut into chunks.
5. Add all ingredients into a bowl and drizzle with lemon oil and serve.

Please Enjoy

My thoughts
This was my meal prep for the week. I don’t ever do meal prep; but I found this lends itself to being perfect for meal prepping. My favourite aspect was the hummus and I have come a long way from 2014. I posted a recipe I made for feta hummus where I still wasn’t a fan even though I add feta. So this time I bought feta thinking I would need it once again and I absolutely loved the roasted red pepper hummus without any feta. I can now say I love hummus and I’m excited to make a beetroot hummus next. The preparation of veggies was very simple and my taste testers really enjoyed this. I got told “you trying to show me up by making your own hummus eh.” “what did you use in that hummus and kofta” to which I replied “C’C’s secret spices and love. Love makes everything taste better.”

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