Sheet-Pan Lamb Kofta with Veggies

Across the Middle East, kofta means spiced ground meat shaped by hand into tender logs. This sheet-pan take pairs cumin-scented lamb with zucchini and peppers for a fragrant one-pan dinner.

Serves 4 · 20 min prep · 22 min cook

Estimate for one serving

• 495 cal
• 36g protein
• 16g carbs
• 32g fat

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Ingredients

• 1.5 lb ground lamb
• 1 small grated yellow onion
• 1/3 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 3 cloves minced garlic
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1.25 tsp salt
• 3/4 tsp black pepper
• 2 medium zucchini
• 2 red bell pepper
• 1 pint cherry tomatoes
• 3 tbsp olive oil
• 1 lemon
• 3/4 cup plain Greek yogurt

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. In a mixing bowl combine ground lamb, grated onion, parsley, mint, minced garlic, cumin, coriander, smoked paprika, cayenne, salt, and black pepper.
2. 2Knead the mixture firmly with clean hands for 1 to 2 minutes until sticky and well bound so the kofta hold their shape. Divide into 12 equal portions and shape each into a short sausage metal or soaked wooden skewers.
3. 3Cut the zucchini into thick half-moons and the bell peppers into wide strips. Toss the zucchini, peppers, and cherry tomatoes with olive oil, salt, and black pepper on the prepared sheet pan.
4. 4Nestle the lamb kofta skewers among the vegetables in a single layer so everything has room to brown. Roast on the middle rack for 18 to 22 minutes, flipping the kofta once halfway, until the lamb is browned and cooked through and the vegetables are caramelized at the edges.
5. 5While the pan roasts, stir the Greek yogurt with a squeeze of lemon juice and salt to make a quick cooling sauce. Zest a little lemon over the yogurt if desired.
6. 6Remove the sheet pan when the kofta register about 160°F internally and the tomatoes have burst slightly. Let rest 3 minutes so juices redistribute.
7. 7Squeeze fresh lemon over the entire pan. Plate three kofta per person with a generous scoop of roasted vegetables and a dollop of the lemon yogurt.
8. 8Scatter any remaining chopped parsley or mint on top for brightness and serve immediately while the kofta are still sizzling.