Lamb Kefta with Herbed Yogurt

Serves 4



1 lb ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, minced
½ cup fresh mint, chopped fine
½ cup fresh coriander, chopped fine
1 teaspoon dried cumin
½ teaspoon dried cinnamon
½ teaspoon dried allspice
1 teaspoon dried paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

Yogurt Sauce


2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt


To assemble the meatballs, combine all ingredients except the eggs. Use fingers to mix well making sure all ingredients and spices are all combined well. Form into 1 inch balls. Lamb meatballs can be either grilled on medium high heat (turning until browned on all sides) or baked in a 375° oven for approximately 30 minutes, rolling a few times to makes sure they are browned on all sides.

To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor and blend until smooth.

Serve meatballs with yogurt sauce, in pita sandwiches or over Middle Eastern vegetables and couscous.