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Recipe Provided By
"The Adventure Bite"Prep Time
30 min
Cook Time
30 min
Total Time
60 min
Servings
6
Ingredients
- 2 slices bread
- 2 pounds ground American Lamb
- 1 egg
- 1 onion, minced finely
- 1/2 cup cilantro, chopped finely
- 1 tablespoon minced garlic
- 2 teaspoons black pepper
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1/2 teaspoon cayenne pepper
Serving
- 6 large flatbreads
- Cherry tomatoes
- Arugula
- 1/2 large red onion, quick pickled (thinly sliced red onions tossed in 1/2 cup vinegar or lemon juice)
- Feta cheese
- Fresh black pepper
Tzatziki Sauce
- 1 medium cucumber, peeled, small diced
- 1 cup whole milk yogurt
- 1/2 lemon, juiced (to taste)
- 2 teaspoons minced garlic (to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cayenne pepper, to taste (optional)
Directions
Soak wooden skewers in water (if using).
Tear up the bread; pulse in a blender to small pieces. Alternatively, chop finely.
In a bowl, combine bread, lamb, egg, onion, cilantro, garlic, pepper, cumin, garam masala, salt, curry and cayenne; mix with hands thoroughly. Form into kebabs around wooden skewers (if no grill is available meatballs can also be used and cook faster in a pan).
Grill until cooked through and little to no pink remains (they will continue cooking once removed for a few minutes).
Grill flatbreads, flipping once, until toasted well.
Cut up kebabs into bite-sized pieces. Top flatbreads with tzatziki, kofta meat, cherry tomatoes, arugula, red onions and feta cheese. Finish with fresh black pepper.
For Tzatziki Sauce: In a bowl, mix together cucumber, yogurt, lemon juice, garlic, salt, pepper and cayenne. Adjust seasoning to preferred taste.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
