Turkish · Dinner
Charcoal-Grilled Lamb Meatballs
Cizbiz Kofte
Charcoal-grilled lamb meatballs seasoned with cumin, oregano, and grated onion, served on lavash with charred long pepper, sumac onion, parsley, and a wedge of lemon for a smoky weeknight plate.
$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
32gProtein
24gFat
38gCarbs
5gSugar
6gFiber
720mgSodium
95mgChol
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Instructions
1
Prep
Grate yellow onion and squeeze juice into a wide bowl. Mince garlic, slice red onion thinly, chop parsley, halve lemons. Combine lamb with onion juice, garlic, cumin, oregano, pul biber, salt, pepper, and ice water. Knead firmly 2 minutes until tacky and elastic, then shape into 16 oblong patties around 2cm thick.
2
Rest
Let patties rest off heat 5 minutes until they hold their shape when pressed.
3
Grill
Preheat broiler or grill pan on high. Brush patties with olive oil and grill 4 minutes per side over high heat until edges char and patties are cooked through but still juicy in the centre. Cook in two batches if needed to avoid crowding the pan.
4
Char
Add sivri peppers and tomatoes to the hot grill, 3 minutes per side over high heat until skins blacken and flesh softens. While vegetables char, toss red onion with salt, sumac, and half the parsley until evenly coated.
5
Plate
Lay lavash on two warm plates, arrange grilled kofte across the bread on each plate, lay charred pepper and tomato alongside, pile sumac onion next to the kofte, scatter remaining parsley, finish with a squeeze of lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) ground lamb
- 120g (4.2 oz) yellow onion
- 4 garlic cloves
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp pul biber Aleppo flakes
- 2.5 tsp fine sea salt
- 1 tsp ground black pepper
- 2 tbsp ice water
- 2 lavash
- 2 long green sivri biber pepper
- 2 small ripe tomato
- 120g (4.2 oz) red onion
- 2 tsp sumac
- 20g (small handful) flat-leaf parsley
- 2 small lemon
- 10ml (2 tsp) extra-virgin olive oil