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Lamb and Rice Koftas with Tahini Sauce

Koftas are a popular meat dish enjoyed in many countries and with good reason; they are deliciously satisfying. This version fuses seasoned lamb with rice and is drizzled with refreshing Tahini yogurt sauce. Perfect for grilling – indoors or out, consider serving Koftas at a summer party accompanied with a fresh salad and pita bread.

Lamb and Rice Koftas with Tahini Sauce




Yield
Makes 4 servings.


Ingredients

Tahini Yogurt Sauce:

  • 1/2 cup (125 mL) plain Greek or Balkan-style yogurt
  • 3 tbsp (45 mL) tahini
  • 1 1/2 tbsp (22 mL) lemon juice
  • 1 tbsp (15 mL) extra-virgin olive oil
  • 2 tbsp (30 mL) chopped fresh parsley or dill
  • Pinch each salt and cayenne pepper

Lamb Koftas:

  • 1/2 cup (125 mL) shelled pistachio nuts or cashews
  • 1/4 cup (60 mL) chopped fresh parsley
  • 2 green onions, chopped
  • 1 egg
  • 1 clove garlic, chopped
  • 1 tsp (5 mL) each dried mint, ground coriander and paprika
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) each cinnamon and freshly ground pepper
  • 1 cup (250 mL) cooked and cooled U.S. white or brown rice
  • 1 lb (500 g) ground lamb
  • 2 pieces naan bread, halved
  • 1/4 cup (60 mL) thinly sliced red onion
  • 12 cherry tomatoes, halved
  • 4 radishes, thinly sliced

Directions

Tahini Yogurt Sauce:

  1. In small bowl, mix together yogurt, tahini, lemon juice, olive oil, half of the parsley, the salt and cayenne. Stir in 3 tbsp (45 mL) water, or enough to make a thick yet pourable consistency; set aside.

Lamb Koftas:

  1. In food processor, purée pistachios, parsley, green onions, 3 tbsp (45 mL) water, egg, garlic, mint, coriander, paprika, salt, cinnamon and pepper until smooth, stopping to scrape down sides. Transfer to bowl; stir in rice until combined. Add lamb, mixing well.
  2. Divide into 8 portions; form each into elongated egg shape. Thread 1 kofta onto each of 8 metal or soaked wooden skewers. Grill skewers, covered, on greased grill or in greased grill pan (if in grill pan, omit skewers) over medium heat, turning twice to create 3 sides, until no longer pink inside, 10 to 12 minutes.
  3. Grill naan bread until warmed through, about 30 seconds; transfer to plates, along with two skewers each. Scatter red onion, tomatoes, radishes and remaining parsley on top. Serve with Tahini yogurt sauce drizzled overtop.

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