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iNGREDIENTS
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2 ground lamb
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5 baby radishes halved or quartered depending on size
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8 young carrots (peeled and cut lengthwise)
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4 pita
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¼ Greek yogurt
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splash half and half
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1 tsp. sugar
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kosher salt for taste
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3 tbsp. olive oil
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½ tsp. sumac
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½ tsp. sesame seeds
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½ tsp. oregano
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kosher salt and fresh ground black pepper
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1 tsp. salt
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2 tbsp. cilantro
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2 tbsp. mint
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1 heaping tsp. diced green chiles (serranos are fine)
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2 diced white onion
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1 tbsp. minced fresh ginger
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1 tbsp. minced fresh garlic
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½ tsp. garam masala
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½ tsp. cumin
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¼ tsp. turmeric
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½ tsp. chili powder
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drizzle of olive oil
Raita
Vegetable Seasoning
Kofta Seasoning
direction
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When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
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Place your veggies on the grill and cook them for 10–15 minutes, turning them every few minutes.
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Once you’ve removed your veggies or if you have space, place your koftas on the grill and cook them for about 3–4 minutes on each side. If there's a flare up, move your patties to the edge of the grill to continue cooking. Once your koftas have reached an internal temperature of 160ºF, remove them from the grill and allow them to rest for at least 3 minutes.
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To warm up your pita bread, place it on the grill for about 30–45 seconds on each side until warm and pliable.
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Now to assemble your kofta! Slice up your grilled vegetables, then cut your pita in half and open it up to form a pocket. Fill the pocket with your lamb kofta, sliced veggies, fresh mint, cilantro and raita. Grilled carrots also go great on the side with a drizzle of raita. Enjoy!