Ingredients
Scale
- 8 Mini Naan, heated
- Lamb Kefta, recipe below
- Israeli Salad, recipe below
- Tzatziki, recipe below
- Chopped parsley or mint, for garnish
for the Lamb Kefta
- 1 1/2 pounds of American Lamb
- 1/2 medium red onion, grated or minced
- 4 cloves garlic, minced
- 1/2 lemon, zested with microplane zester
- 1/4 cup finely chopped fresh mint
- 1 teaspoons coriander
- 1 teaspoons cumin
- 1 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper, optional
- Kosher salt
for the Israeli Salad
- 1 cucumber, peeled and seeds removed, finely diced
- 2 plum tomatoes, peeled and seeds removed, finely diced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoon chopped parsley
- Kosher salt
for the Tzatziki
- 1 cup plain Greek yogurt
- 1/2 cucumber, peeled
- 1 lemon, juiced
- 1 clove garlic, minced
- 2 tablespoons finely chopped fresh mint
- 1/4 teaspoon dried oregano
- Kosher salt
Instructions
Place 2 lamb kefta on each mini naan. Top with Israeli salad and tzatziki. Garnish with chopped mint or parsley and devour.
for the Lamb Kefta
- Combine ground lamb, onion, garlic, lemon zest, mint, coriander, cumin, dried oregano, and cayenne pepper in a medium mixing bowl. Season generously with Kosher salt. Form mixture into 16 mini logs.
- Heat grill or large skillet over medium-high heat. If using skillet, add 1 tablespoon of canola or vegetable oil. Cook lamb kefta until just cooked through, flipping once halfway through cooking.
for the Israeli Salad
- Combine all ingredients in a small mixing bowl and season with Kosher salt.
for the Tzatziki
- Using the smaller side of a box grater, grate cucumber. Soak up excess cucumber moisture with paper towels. In a small mixing bowl, combine Greek yogurt, 3 tablespoons of the grated cucumber, two tablespoons lemon juice, garlic, mint, and dried oregano. Season with Kosher salt. Taste and adjust seasonings (add more lemon juice, etc.) as desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes