Monday Night Dinner: Lamb Kofte on a Pita

Now that you have a package of pitas from last week's recipe, you're going to have to use them up, right?  How about spiced lamb meatballs to go with that?  Mmmm.

Lamb Kofte

Ingredients

• 2 lb ground lamb
• 1/2 cup onions
• 4 garlic cloves
• 1 Tbsp extra virgin olive oil
• 1 Tbsp ground cumin
• 1/2 cup chopped fresh mint leaves
• 3 Tbsp paprika
• 1/2 tsp cayenne pepper
• 2 tsp Kosher salt
• 1 tsp ground black pepper

For toppings:  marinara sauce and crumbled feta cheese

Directions

Heat olive oil on low in a med skillet. Dice garlic and onion and heat in skillet until thoroughly cooked. Stir often to make sure they don't brown. Once cooked, return to cutting board and further dice the cooked mixture. This cooking step cuts waaaay down on the intensity of your future garlic and onion breath and saves your stomach a few flip flops down the line.

Mince the mint leaves and put into a mixing bowl along with all the rest of the ingredients and combine well.  I like to just get in there with my bare hands for this, but you may want to put on a pair of latex cloves if you're squeamish about getting raw meat on your hands.

Form golf-ball sized balls, placing each on a lined baking sheet that has edges. Bake at 300F for 20-30 minutes.

This should make about 30 meatballs.

Warm your pita in the oven or on a pan on the stove top until warm and soft, but not browned.  Place three meatballs on the pita, top with a couple tablespoons of marinara and a sprinkle of feta cheese.