Chef Eric Malolsci's Recipe

Lamb Kofta on a Stick with Zucchini-Tomato Relish

 
Kofta:

1-1/2 lbs ground lamb (as local as possible. I use lamb from Senior Farms)
2-4 cloves garlic minced
2 tbsp toasted and ground coriander seed
1 1/2 tsp ground cumin
1/2 tsp black pepper
1 1/2 tsp coarse salt
1/2 tsp allspice
1/4 tsp cardamom
1/4 tsp turmeric
Olive oil

Relish:

1 green zucchini, small dice
2 ripe tomatoes, seeded and small dice
1 medium red onion, small dice
1 small pinch fresh dill
1 tsp toasted dill seed
1/2 cup apple cider vinegar
1/2 cup apple juice
3 tbsp honey
salt and pepper to taste

1. For the relish, bring vinegar, apple juice, dill seed and honey to boil, and pour over diced vegetables, adding fresh dill. Allow to rest at room temperature, then refrigerate overnight. Taste and season before use.

2. For the Koftas, gently combine all ingredients in a bowl, forming into 12 small patties

3. Stick each patty with a broad toothpick (soaked in water for 30 minutes prior)

4. Brush Koftas with small amount olive oil and grill over direct high heat, until cooked to medium, about 8-10 minutes, turning only once.

5. Serve Koftas topped with relish along with fresh salads, rice or potatoes with fresh bread