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Per serving
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- 1
Make the kofta mixture
Pulse onion, parsley, mint, oregano, and garlic in a food processor until finely minced. No food processor? Chop everything finely by hand. In a large bowl, combine herb mixture with lemon-pepper seasoning, salt, paprika, and cumin. Add ground lamb and mix until just combined — don't overwork it. With wet hands, roll into 16 evenly sized balls.
- 2
Cook the kofta
Heat oil in a large skillet over medium heat. Cook meatballs in batches, turning to brown all sides, until cooked through, about 6 to 8 minutes total. Don't crowd the pan — they need to sear, not steam. Drain on a paper towel-lined plate and keep warm.
- 3
Cook the couscous
While the meatballs cook, bring 1 cup of water to a boil with a pinch of salt. Stir in couscous, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork.
- 4
Serve
Divide couscous among bowls. Top with kofta, a generous spoonful of Greek yogurt, tomato wedges, and minced red onion. Squeeze lemon over everything and garnish with fresh mint leaves.
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Skillet Lamb Kofta with Yogurt Sauce
Created by: 30MinuteMeals
Ingredients
- 1 lb ground lamb
- 1 small onion
- 1/2 cup fresh parsley
- 1/4 cup fresh mint leaves
- 1 tbsp fresh oregano
- 2 garlic cloves
- 1 tsp lemon-pepper seasoning
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp ground cumin
- 1 tbsp canola oil
- 1 cup couscous
- 1 cup plain Greek yogurt
- 2 plum tomatoes
- 3 tbsp red onion
- 2 lemons
Instructions
- Make the kofta mixturePulse onion, parsley, mint, oregano, and garlic in a food processor until finely minced. No food processor? Chop everything finely by hand. In a large bowl, combine herb mixture with lemon-pepper seasoning, salt, paprika, and cumin. Add ground lamb and mix until just combined — don't overwork it. With wet hands, roll into 16 evenly sized balls.
- Cook the koftaHeat oil in a large skillet over medium heat. Cook meatballs in batches, turning to brown all sides, until cooked through, about 6 to 8 minutes total. Don't crowd the pan — they need to sear, not steam. Drain on a paper towel-lined plate and keep warm.
- Cook the couscousWhile the meatballs cook, bring 1 cup of water to a boil with a pinch of salt. Stir in couscous, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork.
- ServeDivide couscous among bowls. Top with kofta, a generous spoonful of Greek yogurt, tomato wedges, and minced red onion. Squeeze lemon over everything and garnish with fresh mint leaves.