Try infusing the unique, briny taste of Kalamta olives in this lamb kofta recipe. Olive lovers will rejoice as the olive’s fruity taste permeates through the meat, while a combination of fresh herbs and zesty lemon balances out the flavors.

Servings: 2
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

2 garlic cloves, minced
¼ cup pitted Kalamata olives
3 tablespoons chopped fresh mint
2 tablespoons chipped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon onion powder
Juice from 1 lemon
Zest from 1 lemon
1 lb. ground lamb (order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
6 skewer sticks (soaked in water if wood)

Directions

1. Put the garlic and Kalamata olives in a food processor and pulse to chop. Add the mint, parsley, oregano and onion powder and pulse again, being careful not to overmix. Add the lemon juice, lemon zest and salt, pulsing briefly to combine.

2. Once pulsed, use your hands to work the olive and herb mixture into the ground lamb. Divide the lamb mixture into 6 balls and press each onto a skewer stick in the shape of an oval.

3. It is best to cook the skewers on the grill, but they can also be cooked on a grill pan on the stove.

4. Turn the koftas often to cook evenly for about 10-15 minutes.

5. Serve with Mint, Dill and Cucumber Salad, and Tzatziki Sauce. Get these recipes and more in my cookbook, Wandering Palate now!