Lamb Koftas with Homemade Tzatziki Wholemeal Rice
Nutrition per serving
| Calories | 947 kcal |
| Protein | 43.5 g |
| Carbs | 77.2 g |
| Fats | 51 g |
| Saturated Fat | 21.6 g |
| Monounsaturated Fat | 20.8 g |
| Polyunsaturated Fat | 4.8 g |
| Sugars | 1.6 g |
| Fiber | 4.4 g |
| Sodium | 275 mg |
Ingredients
| Fresh Dill Weed | |
| Cucumber | |
| Lemon | |
| Garlic | |
| Brown Rice (medium-grain) | |
| Lamb, ground | |
| Greek Yogurt (whole milk) | |
| Shawarma Seasoning |
Preparations
1. Preheat the grill to high heat.
1. Preheat the grill to high heat.
2. Place the bamboo skewers in some water to prevent them from burning.
3. Peel/finely dice a quarter clove of garlic.
4. Chop the dill leaves.
Cooking Instructions
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Add more water if needed. Drain, return to pot and cover with a cloth until serving.
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Add more water if needed. Drain, return to pot and cover with a cloth until serving.
2. Meanwhile, in a mixing bowl, add the lamb, shawarma seasoning, ½ of the diced garlic, a pinch of salt (optional) and pepper and mix well to combine.
3. Divide the mixture into 2 equal portions and with damp hands, shape the meat around and along the skewers. Grill near the heat for about 10-12 minutes and turn every few minutes until browned.
4. To make the Tzatziki, in a small bowl, add 2 tbsp of Greek yoghurt with a ¼ cup of the diced cucumber, ¼ tsp of grated lemon zest, ¼ tsp of lemon juice, the remaining garlic, chopped dill, a pinch of salt (optional) and pepper and mix well to combine.
5. Serve the skewers on top of the rice with the Tzatziki on the side.