First egging in months - made Kofta!

mkc

We just got back from our summer RV trip. Scored some fabulous pasture-raised lamb from a small farm in central Vermont.

Wanted to do something "different" with the ground lamb and found this recipe

http://www.jamieoliver.com/recipes/lamb-recipes/grilled-lamb-kofta-kebabs-with-pistachio

A few tweaks (of course). Left out the pistachios and added some grated onion (1/4 cup) and minced garlic (2 cloves) to the meat. Used Rick Bayless' recipe for pickled red onions. Used shredded romaine for the salad. Bread was Fine Cooking's Grilled Flatbreads

http://www.finecooking.com/recipes/homemade-grilled-flatbreads.aspx

Egged the kofta kebabs direct at 350, roughly 5-7 minutes each of 4 sides for my "meaty little buddies on a stick".

Really yummy! The only thing I'd do different is make tzatziki sauce instead of just using plain Greek yogurt next time.

So glad to be back egging!