Past Recipes
Lamb Kofta

Lamb Kofta with Bell Pepper Slaw and Tzatziki

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In the Test Kitchen, we’re big fans of meatballs in all their forms, and these kofta are no exception. Here, Chef Michelle combines ground lamb (blended with beef to balance the richness) with warming spices—cinnamon, coriander, and cumin—plus garlic and fresh herbs. They’re formed into patties and baked until tender, then served over bulgur wheat with a lemony bell pepper and cabbage slaw. Cool, tangy tzatziki makes the perfect creamy finishing touch.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

  • Calories 610
  • Protein 39g
  • Total Carb 43g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • English cucumber
    • 1/2
    • English cucumber
  • red bell pepper
    • 1
    • red bell pepper
  • cilantro
    • 1/8 ounce
    • cilantro
  • mint
    • 1/8 ounce
    • mint
  • lemons
    • 2
    • lemons
  • garlic
    • 2 cloves
    • garlic
  • ground cinnamon
    • 1/8 teaspoon
    • ground cinnamon
  • ground coriander
    • 1/4 teaspoon
    • ground coriander
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt
  • ground beef and lamb
    • 10 ounces
    • ground beef and lamb
  • bulgur wheat
    • 1/2 cup
    • bulgur wheat
  • shredded red cabbage
    • 1/3 cup
    • shredded red cabbage

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 6" small pot with lid
  • fine-mesh sieve

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Bring a small pot of water to a boil over high heat. Rinse all produce. Using the large holes of a box grater, grate cucumber into a medium bowl; alternatively, finely chop. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Roughly chop cilantro and mint leaves, discarding stems. Halve lemons. Mince garlic.

  2. Form and roast kofta

    Form and roast kofta

    In a large bowl, combine spice mix, 3 tablespoons Greek yogurt, half of herbs, half of garlic, ½ teaspoon salt, and black pepper as desired. Pat beef and lamb dry with paper towel and add to bowl. Using your hands, mix well, then form into 6 equal patties, about ½-inch thick. Place on a baking sheet, spacing apart, and roast until browned and cooked through, 12-15 minutes.

  3. Cook bulgur

    Cook bulgur

    While kofta roast, season boiling water generously with salt. Stir in bulgur and cook until tender, about 10 minutes. Using a fine-mesh sieve, drain bulgur and return to pot, off heat.

  4. Make tzatziki

    Make tzatziki

    While bulgur cooks, place grated cucumber in paper towels or a clean kitchen towel and gently squeeze out any excess moisture. Return half of drained cucumber to bowl, reserving remainder for the next step. To bowl, add juice of 1 lemon, remaining Greek yogurt, ¼ teaspoon salt, and black pepper as desired. Stir to combine, then set aside until ready to serve.

  5. Make bell pepper slaw

    Make bell pepper slaw

    In a separate large bowl, whisk together juice of remaining lemon, remaining garlic, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Add cabbage, bell pepper, remaining cucumber, and remaining herbs to bowl with dressing and toss to combine.

  6. Plate lamb kofta

    Plate lamb kofta

    Divide bulgur between serving bowls and top with bell pepper slaw and lamb kofta. Dollop over tzatziki and dig in!

What is Plated?
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