Lamb Kofte Kebabs - Blue Apron

Lamb Kofte  Kebabs - so good, and easy to make for company.

1 15-Ounce Can Chickpeas

 3 Cloves Garlic

1 1-Inch Piece Ginger

1 Bunch Fresh Dill

1 Bunch Mint

1 Lemon

1 Mini Cucumber

1 Shallot

1 Yellow Onion

½ Cup Plain Low-Fat Yogurt

10 Ounces Ground Lamb & Beef Mixture

¼ Cup Breadcrumbs (I use whole wheat)

4 Wooden Skewers

1 Tablespoon Kofte Spice Blend (Turmeric, Cumin & Madras Curry Powder)

1.   Peel and mince the garlic then, using the side of your knife, smash until it resembles a paste. Drain and rinse the chickpeas. Peel and mince the ginger and shallot. Pick the mint and dill off the stems; discard the stems and roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of lemon zest. Cut the lemon into 6 wedges and remove the seeds. Small dice the cucumber. Peel and small dice the onion.

2. In a small bowl, combine the yogurt, cucumber, lemon zest, half of the mint, half of the dill, the juice of 2 lemon wedges and a pinch of garlic paste (save the rest for the kebabs and vegetables). Season with salt and pepper to taste.

3. In a large bowl, combine the ground lamb and beef mixture, breadcrumbs, half the shallot, a pinch of garlic (save the rest for the vegetables), the remaining dill and remaining mint; season with salt and pepper. Divide the mixture into 4 equal, oblong patties and insert a wooden skewer lengthwise into the center of each.  In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the kebabs and cook 3 to 5 minutes per side, or until browned and cooked through. (Loosely cover the pan with aluminum foil to help the kebabs cook faster.) Transfer the cooked kebabs to a plate, leaving any drippings in the pan. Set the cooked kebabs aside in a warm place.

4. Heat the reserved drippings on medium until hot. Add the ginger, kofte spice blend, onion, remaining shallot and remaining garlic paste. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables have softened and the spices are toasted.

5. To the vegetables, add the chickpeas and ¼ cup of water. Cook, stirring frequently, 2 to 3 minutes, or until the chickpeas are infused with flavor and most of the liquid has cooked off. Remove from the heat and stir in the juice of 2 lemon wedges. Season with salt and pepper to taste. To plate your dish, divide the cooked kebabs and chickpeas between 2 plates. Garnish with the cucumber-yogurt sauce and the remaining lemon wedges. Enjoy!