Mini Lamb Koftas with Minted Yogurt Dip & Cucumber Ribbons

High ProteinLow Carb

A 495-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 300g Lean ground lamb (10% fat)
• 1 tsp Dried oregano
• 1/2 tsp Cumin seeds, crushed
• 1/2 tsp Garlic powder
• 1/4 tsp Salt and black pepper
• 1/2 cup Greek yogurt (Full-fat)
• 1 tbsp Fresh mint, finely chopped
• 1 tsp Lemon juice
• 1 large Cucumber, peeled into ribbons
• 1 tbsp Olive oil (for brushing)

Instructions

1. Prep: Finely chop the fresh mint and peel the cucumber into long, thin ribbons using a vegetable peeler; set ribbons aside on a paper towel.
2. In a medium bowl, combine the ground lamb, oregano, crushed cumin, garlic powder, salt, and pepper. Mix by hand until well combined.
3. Divide the lamb mixture into 8 small portions and shape them into mini oval koftas around small wooden skewers or simply into finger shapes.
4. Preheat your grill (broiler) to a medium-high heat. Lightly brush the koftas with olive oil and place them on a foil-lined tray.
5. Grill the koftas for 10-12 minutes, turning halfway through, until browned on the outside and cooked through.
6. While the lamb is grilling, prepare the dip by whisking together the Greek yogurt, chopped mint, and lemon juice in a small bowl.
7. Arrange the cucumber ribbons on two plates, top with 4 mini koftas each, and serve with a generous dollop of the minted yogurt dip.
8. Top tip: Salt the cucumber ribbons 5 minutes before serving and pat dry to remove excess moisture for the crunchiest texture!