Few dishes capture the sun-kissed spirit of the Mediterranean like these lamb koftas with quinoa tabbouleh. Juicy, warmly spiced, and perfectly balanced with a refreshing salad and cool yogurt sauce, this recipe is a feast for the senses.

Each bite combines tender, aromatic lamb with the bright crunch of herbs and vegetables in the quinoa tabbouleh. It’s not only delicious but also naturally gluten-free and packed with nutrients.

Whether you’re hosting a dinner party or preparing a quick weeknight meal, this recipe brings vibrant flavor and wholesome satisfaction to your table.

Ingredients

• 500g ground lamb
• 200g quinoa
• 400ml water or vegetable broth
• 1 large cucumber, finely diced
• 4 large tomatoes, finely diced
• 1 red onion, finely chopped
• 1 large bunch fresh parsley, finely chopped
• 1 small bunch fresh mint, finely chopped
• 3 cloves garlic, minced
• 2 lemons, juice and zest
• 200g plain Greek yogurt (2% fat)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 45ml extra virgin olive oil
• Salt to taste
• Black pepper to taste

Instructions

1. Cook the quinoa: Rinse under cold water. In a medium saucepan, combine quinoa with 400ml of water or broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until absorbed. Fluff with a fork and set aside to cool.
2. Prepare the koftas: In a large bowl, mix ground lamb, half the red onion, 2 minced garlic cloves, half the parsley, 1 tsp cumin, 1 tsp coriander, salt, and pepper. Shape into 12–16 small oval patties.
3. Cook the koftas: Heat 15ml olive oil in a non-stick skillet over medium-high heat. Cook koftas in batches for 3–4 minutes per side until browned and cooked through. Set aside.
4. Make the quinoa tabbouleh: In a large bowl, combine cooled quinoa, cucumber, tomatoes, remaining onion, and parsley. Whisk together 30ml olive oil, juice of 1.5 lemons, salt, and pepper. Toss to coat.
5. Prepare the mint-yogurt sauce: Mix Greek yogurt, chopped mint, 1 minced garlic clove, juice of half a lemon, and a pinch of salt until smooth.
6. Serve: Arrange lamb koftas with quinoa tabbouleh and a generous spoonful of mint-yogurt sauce on the side.

Tips & Substitutions

• For a lighter option, replace lamb with lean ground turkey or chicken.
• Use pre-cooked quinoa to save time on busy weeknights.
• Add a pinch of chili flakes or smoked paprika for a spicier kick.

Nutrition

Total Calories: 2480 kcal (serves 4)

• Fat: 135g
• Carbohydrates: 160g
• Fiber: 35g
• Protein: 125g