Mediterranean Diet Friendly Ginger-Turmeric Lamb Kofta with Zucchini

Total time40 min

Prep time20 min

Cook time20 min

Mediterranean Diet Friendly Ginger-Turmeric Lamb Kofta with Zucchini

Ground lamb gets worked with grated ginger, turmeric, cumin, and coriander, then lifted with fresh parsley and mint before being shaped into compact ovals and seared in olive oil until deep golden and juicy inside. Golden turmeric-dusted zucchini half-moons cook alongside in the same skillet, picking up all that savory flavor while staying tender-crisp. It's a simple, herb-forward plate built on good olive oil, fresh produce, and lean protein — exactly the kind of straightforward, whole-food cooking that fits a Mediterranean way of eating. Scatter extra parsley over the platter and serve it right out of the skillet for an easy weeknight dinner that still feels a little special. This one's a solid keeper for anyone building out a Mediterranean-style rotation.

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Ingredients

4 servings

For the kofta

1 ½ lb ground lamb
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken Mary's Organic 93% Lean Ground Chicken, 16 oz
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Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
¾ tsp salt
3 tbsp fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
1 tbsp olive oil

For the zucchini

3 medium zucchini (about 1 ½ lb total), cut into ½-inch half-moons
1 tbsp olive oil
½ tsp ground turmeric
¼ tsp salt

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
In a large mixing bowl, combine the ground lamb, grated ginger, turmeric, cumin, coriander, salt, parsley, and mint. Mix with your hands until the spices and herbs are evenly distributed throughout the meat, about 1 minute — do not overwork.
2
Divide the mixture into 12 equal portions (about 2 oz each). Roll each portion into a compact oval about 3 inches long, pressing firmly so the kofta holds together.

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