Ingredients:

  • 1 lb lean ground lamb or a beef/lamb mix (90% lean)
  • 1/2 cup yellow onion, grated and squeezed dry
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp fresh mint leaves, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 cup plain Greek yogurt
  • 2 tbsp fresh mint, finely minced
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, grated into a paste
  • 1/4 tsp salt
  • 1 tbsp water

Instructions:

  1. Prep the aromatics. Grate your onion and place it in a kitchen towel. Squeeze it over the sink with all your might until no more liquid drips out. Note: This prevents the koftas from falling apart.
  2. Combine the base. In a large mixing bowl, add the ground meat, squeezed onion, minced garlic, and chopped parsley and mint.
  3. Season the meat. Stir in the cumin, coriander, cinnamon, paprika, salt, and pepper. Mix by hand until just combined. Note: Over mixing can make the meat rubbery.
  4. Shape the koftas. Divide the mixture into 15 equal portions. Roll them into cylinders about 3 inches long.
  5. Heat the pan. Add olive oil to your cast iron skillet over medium high heat until the oil shimmers and barely smokes.
  6. Sear the meat. Carefully place the koftas in the pan. Cook for 3-4 minutes per side until a deep mahogany colored crust forms and they feel firm to the touch.
  7. Mix the dip. While the meat rests, whisk together the Greek yogurt, minced mint, lemon juice, garlic paste, and salt in a small bowl.
  8. Adjust consistency. Stir in the water 1 tablespoon at a time until the dip is velvety and pourable but still holds its shape.
  9. Chill for infusion. Place the dip in the refrigerator for 10 minutes. Note: This lets the garlic and mint flavors marry.