Lamb kofta

Introduction

Easter is coming up, so we are getting started early with lamb, this time in a Greek mood. Ground lamb gets mixed with garlic, olive oil, lemon, and a gyros-style blend that leans on oregano, pepper, paprika, a little nutmeg, and mustard seed.

I cook these on a grill pan indoors, but they are just as good on an outdoor grill. Add chopped red onion, tomatoes, cucumber, feta, and warm pita, and you have a fast Friday dinner that disappears quickly.

Step-by-step

Ingredients (serves 4)

• 800 g ground lamb (1.8 lb)
• 3 garlic cloves, finely grated
• Finely grated zest of 1 lemon, plus lemon wedges for serving
• 2 tbsp olive oil
• 2 tbsp gyros seasoning
• 1 tsp salt
• 0.5 tsp black pepper
• 1 red onion, finely chopped
• 2 large tomatoes, diced
• 1 cucumber, sliced or diced
• 150 g feta cheese (5 oz), crumbled
• 1 bunch curly parsley, roughly chopped
• 8 pita breads or small tortillas
• 250 g tzatziki (9 oz)

Method

1. Combine ground lamb, garlic, lemon zest, olive oil, gyros seasoning, salt, and pepper in a bowl until the mixture is even and slightly sticky.
2. Divide into 8 portions and press each portion around a skewer to form long kofta.
3. Heat a grill pan over medium-high heat with a little oil. Cook the kofta for 8 to 10 minutes total, turning often for an even crust.
4. Check that the lamb is fully cooked, then rest for 2 to 3 minutes.
5. Chop red onion, tomatoes, cucumber, and parsley. Warm pita or tortillas in a dry pan or the oven.
6. Fill the bread with kofta, vegetables, feta, and tzatziki. Finish with parsley and a squeeze of lemon.

Serving note

• If you want extra heat, stir a pinch of chili flakes into the tzatziki instead of adding heat to the meat mix.
• Baron de Ley Reserva has medium body to match the lamb, fresh acidity that lifts yogurt and lemon, and moderate tannin that stays smooth with warm spices.
• Put everything in bowls and let everyone build their own pita for a faster and more social Friday dinner.