Greek-Style Lamb Kofta Bowl

Ingredients

• 300 g Lamb mince
• 1 clove Garlic (Minced)
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Smoked paprika
• 1 tbsp Parsley (Finely chopped)
• Salt (To taste)
• Black pepper (To taste)
• 2 Potatoes (Small-medium, cut into wedges)
• 1 tbsp Olive oil (For the wedges)
• 1 tsp Paprika
• 1 tsp Oregano
• Plum tomatoes (Sliced; quantity not specified)
• 0.5 Cucumber (Diced for the Greek salad; reserve the other half for the tzatziki)
• 0.5 Red onion (Finely sliced)
• 50 g Feta cheese (Crumbled)
• 7 Kalamata olives (Source says 6–8 olives; 7 used as the midpoint estimate)
• 1 tsp Red wine vinegar
• 1 tsp Olive oil (For the Greek salad)
• 150 g Greek yogurt
• 0.5 Cucumber (Grated for the tzatziki)
• 1 clove Garlic (Small, crushed)
• 1 tsp Olive oil (For the tzatziki)
• 1 tsp Lemon juice
• 1 tbsp Fresh mint or dill (Chopped; use mint or dill)
• Salt (To taste, for Greek salad and tzatziki)
• Black pepper (To taste, for Greek salad and tzatziki)
• 2 Wholemeal pitas (Warmed)
• 1 Lemon (Cut into wedges)
• Parsley (Extra, chopped, for serving; amount not specified)

Steps

1. 1

   Cut the potatoes into wedges. Mince the kofta garlic and finely chop the parsley. Slice the plum tomatoes, dice half a cucumber for the salad, and reserve the other half for the tzatziki. Finely slice the red onion, crumble the feta, and cut the lemon into wedges.

2. 2

   Make the kofta mixture by combining the lamb mince, minced garlic, ground cumin, ground coriander, smoked paprika, chopped parsley, salt, and black pepper.

3. 3

   Shape the lamb mixture into koftas. The source does not specify their size or shape.

4. 4

   Toss the potato wedges with the olive oil, paprika, oregano, salt, and black pepper.

5. 5

   Cook the seasoned potato wedges until cooked through and browned. The source does not specify a cooking method, temperature, or duration.

6. 6

   Cook the koftas until cooked through. The source does not specify a cooking method, temperature, or duration.

7. 7

   Make the Greek salad by combining the sliced tomatoes, diced cucumber, sliced red onion, crumbled feta, Kalamata olives, red wine vinegar, and olive oil. Season with salt and black pepper.

8. 8

   Make the tzatziki by combining the Greek yogurt, grated reserved cucumber, crushed garlic, olive oil, lemon juice, and chopped mint or dill. Season with salt and black pepper.

9. 9

   Warm the wholemeal pitas.

10. 10

    Serve the koftas and potato wedges with the Greek salad, tzatziki, and warmed pitas. Finish with lemon wedges and extra chopped parsley.

Notes

The author describes this as a non-traditional, Greek-style personal variation. The description lists ingredients but does not give cooking methods, temperatures, or times for the koftas or wedges, nor specific amounts for plum tomatoes, salt, black pepper, or extra parsley.

Nutrition per serving

• main
• Greek-inspired
• high-protein
• dinner
• lamb
• vegetarian sides
• fresh
• weeknight