Mediterranean Spicy Lamb Kofta with Cooling Tzatziki and Quinoa

1.Prepare the Quinoa: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa, 2 cups of water or broth, and 1 tablespoon of olive oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

2.Prepare the Tzatziki: While the quinoa cooks, prepare the sauce. In a small bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic, lemon juice, chopped dill, and a pinch of salt. Stir well to combine. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.

3.Mix the Kofta: In a large bowl, combine the ground lamb, chopped onion, minced garlic, parsley, cumin, coriander, smoked paprika, cayenne pepper, salt, black pepper, and 1 tablespoon of olive oil. Use your hands to gently mix until just combined; avoid overmixing.

4.Shape the Kofta: Divide the mixture into 12 equal portions. Roll each portion into an oblong or torpedo shape (about 2 inches long). If using skewers, thread 3-4 kofta onto each skewer.

5.Cook the Kofta: Preheat a grill or grill pan to medium-high heat (about 200°C). Lightly brush the grill grates with oil. Place the kofta on the hot grill. Cook for 4-5 minutes per side, turning gently, until they are nicely charred on the outside and cooked through (internal temperature should reach 71°C/160°F).

6.Assemble and Serve: Divide the fluffy quinoa among serving plates. Arrange 3-4 lamb kofta alongside the quinoa. Serve immediately with a generous dollop of the cooling tzatziki sauce and a fresh lemon wedge for squeezing over the lamb.