Here's a recipe for my favorite easy flatbread from Alexandra Cooks if you're feeling elaborate (she also has a great pita recipe)-

https://alexandracooks.com/202...

Lamb Koftas

Ingredients

• 1 lb WWC ground lamb

• 1 small onion, finely diced
• 1/4 cup panko/chopped walnuts or pistachios (optional)
• 4-6 cloves of garlic, minced
• 1/4 cup chopped cilantro
• 2 tbsp chopped mint
• 2 tsp cumin
• 2 tsp coriander
• 2 tsp paprika
• 1/2 tsp cinnamon
• 1/4-3/4 tsp cayenne (to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• oil if pan frying

For serving

• 8 skewers (soaked in water for 30-60 minutes if grilling)
• 4 flatbreads (homemade or storebought)
• Yogurt Dip
• Pickled Onions, shredded lettuce/ red cabbage, tomato, cucumber, cilantro

Directions

• 1. Make Yogurt Dip and Quick Pickled Onions, let sit while you prepare koftas.
• 2. Combine all ingredients for the koftas in a medium bowl and mix well with your hands. Be careful not to overmix or your koftas will come out tough, just combine until the spices are evenly distributed. The panko is helpful if you find your meat is not holding together well. The nuts are traditional and add a nice, rich crunch.
• 3. With damp hands (so the meat doesn’t stick to your fingers), divide the meat into 8 equal pieces and shape onto skewers. Squeeze/roll into logs about 5″ long. Thread onto skewers then flatten to ½” thick so you have a larger surface area for browning. You want them to be quite tight, so they keep their shape. Alternatively, you can also shape them into 10-12 meatballs if you are cooking them on the stove.
• 4. Cook

Stovetop- heat 1/2 tbsp oil in a large skillet over medium heat (until water sizzles when you splash a drop in the oil). Cook in batches for 5-7 minutes, turning to brown evenly on all sides

Grill- BBQ on medium heat for 5-7 minutes, turning to brown evenly on all sides (tongs are helpful, as the meat is quite delicate)

Broiler- preheat broiler and cook koftas 10" from heat source for 12-14 minutes, rotating as needed until lightly browned (I find this way cleaner and less fussy, but not as tasty or nicely browned)

• 5. Tent with foil and rest for 5 minutes before serving
• 6. Serve with warmed pita, yogurt dip, pickled onions, lettuce, tomato, cucumber, and fresh cilantro

Cacik (Turkish Yogurt Dip)

Ingredients

• 1 large or 3 small cucumbers (8-10 oz), peeled if waxed
• 1 cup of plain Greek yogurt
• 1 large clove of garlic, finely minced
• 2-3 Tbsp minced mint
• 2 Tbsp (or more!) fresh squeezed lemon juice (from about 1-2 lemons)
• ½ tsp kosher salt
• ½ tsp black pepper
• Olive oil and mint for serving

Directions

• 1. Coarsely grate cucumber with box grater or dice into 1/4” cubes. I typically grate half of it, and chop the other half because I like the texture. Add ½ tsp kosher salt and mix until combined, transfer to a sieve and set over a bowl to drain, squeezing the cucumber to encourage the moisture to drain. If I am in a time crunch, I usually bundle the cucumber in a tea towel or cheesecloth and squeeze as much moisture out as I can.
• 2. In a medium bowl, stir together the cucumber, yogurt, garlic, lemon juice, and
• pepper. Taste and adjust with more salt and lemon. I like a very tart yogurt dip and typically find myself using 4 Tbsp.
• 3. Garnish with a drizzle of olive oil and a sprig of mint before serving

Quick Pickled Onions

Ingredients

• 1⁄2 cup apple cider vinegar

• 1⁄2 cup water

• 1 Tbsp maple syrup (sub brown sugar, honey, or agave)

• 1 tsp kosher salt

• 1 red onion
• pint jar

1.Thinly slice red onion and pack into pint jar along with bay leaves. Heat apple cider vinegar, water, maple syrup, and salt over stovetop on high in a small pot until just boiling, stirring occasionally. Pour over prepped vegetables. Let come to room temperature before storing in the fridge for up to 2 weeks. Flavors deepen over time.

lamb koftas adapted from RecipeTinEats

picture from Kitchen Sanctuary