Tzatziki Lamb Kofta

Transport yourself and your guests to the Mediterranean with this Greek-inspired small plate. The perfect appetizer for holiday parties or any time of year.

Marinating Time: 1 Hour

Ingredients

• 1 ½ pounds ground lamb
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• ¼ cup panko breadcrumbs
• ¼ yellow onion (see step 1 in the instructions)
• 1 10-oz container La Terra Fina Tzatziki with Feta Dip & Spread, divided
• Fresh rosemary and pomegranate seeds, for garnish
• Skewers (if using wooden skewers, soak them in water for 30 minutes before grilling)

Instructions

1. In a bowl, add the ground lamb, garlic, spices, parsley and panko. Use a box grater to finely grate the onion over the bowl so all of the juice goes into the lamb mix.
2. Add 5 ounces of Tzatziki with Feta Dip & Spread to the lamb mixture and mix until well combined. Reserve the remaining dip for serving. Cover the bowl and refrigerate for at least 1 hour to marinate.
3. Remove the lamb mixture from the fridge and divide it into 8-10 equal portions. With your hands, shape each portion into an oval or sausage shape around the skewers. Make sure the lamb is tightly packed to prevent it from falling apart while cooking. If it seems too wet, add more breadcrumbs and mix again.
4. Preheat your grill to medium-high heat. Grill the kofta for about 4-5 minutes per side, or until they are nicely browned and cooked through. Cooking time may vary depending on the thickness of the kofta. Remove from the grill and let them rest for a few minutes.
5. Serve with the reserved Tzatziki with Feta Dip & Spread on the side and garnished with pomegranate seeds and fresh rosemary.