Lunch · Middle Eastern · 15 min
Lamb Kofta Bowl with Whipped Tahini and Aleppo Pepper-Spiced Tomato Salad
- Calories
- 830
- Protein
- 35g
- Carbs
- 19g
- Fat
- 70g
Ingredients
- 150 g ground lamb
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
- 0.5 cup grape tomatoes
- 0.5 cup cucumber
- 2 tbsp red onion
- 1 tbsp za'atar spice blend
- 1 tsp Aleppo pepper
- 0.5 tsp salt
Method
- 01In a bowl, combine the ground lamb, grated garlic, half of the za'atar spice blend (1/2 tbsp), and half of the salt (1/4 tsp). Mix gently until uniform and shape into two oblong kofta kebabs.
- 02Heat the extra virgin olive oil in a heavy skillet over medium-high heat. Add the lamb kofta and sear for 3 to 4 minutes per side until deeply browned and an instant-read thermometer inserted into the center reads 160°F (71°C). Remove from heat and rest.
- 03In a small bowl, whisk the tahini with the cold water and lemon juice until smooth, pale, and creamy.
- 04In another bowl, toss the diced grape tomatoes, diced cucumber, thinly sliced red onion, remaining za'atar (1/2 tbsp), and remaining salt (1/4 tsp).
- 05Spread the whipped tahini across the base of a shallow serving bowl. Arrange the warm lamb koftas on top and pile the tomato-cucumber salad alongside.
- 06Garnish with the Aleppo pepper over the entire dish and serve immediately.
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