Low Sodium Lamb Kofta Cucumber Salad Bowl

Total time50 min

Prep time20 min

Cook time15 min

Low Sodium Lamb Kofta Cucumber Salad Bowl

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Ingredients

4 servings

For the kofta

1 ½ lb ground lamb
Open Nature Lamb Ground Lamb 85% Lean 15% Fat Grass Fed - 16 Oz Simple Truth Natural Ground Lamb Thomas Farms Free Range Ground Lamb Ground Lamb Fresh - 1 Lb Nature's Reserve Pasture Raised Ground Lamb, 16 oz
See all
¼ cup fresh parsley, finely chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
½ tsp ground cinnamon
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp olive oil

For the salad

2 medium english cucumbers, halved lengthwise and sliced
1 cup cherry tomatoes, halved
¼ red onion, very thinly sliced
½ cup fresh mint leaves, roughly torn
¼ cup fresh parsley, roughly chopped

For the dressing

3 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 clove garlic, minced
2 tbsp olive oil
2–4 tbsp water
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
In a large mixing bowl, combine the ground lamb, parsley, garlic, cumin, coriander, smoked paprika, cinnamon, salt, and black pepper. Mix with your hands until the spices are evenly distributed throughout the meat, about 1 minute. Divide the mixture into 8 equal portions and shape each into a flattened oval patty about 3/4 inch thick. Set aside to rest for 15 minutes at room temperature.
2
While the kofta rest, whisk together the tahini, lemon juice, apple cider vinegar, minced garlic, and olive oil in a small bowl until smooth. Add water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon. Season with salt and pepper to taste.

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