Smoked Paprika Lamb Kofta with Harissa Yogurt and Grilled Halloumi

Instructions

1. 1

   Finely dice the onion and mince the garlic cloves. Chop the fresh parsley.

   ~5 min
2. 2

   In a large bowl, combine the ground lamb, diced onion, minced garlic, chopped parsley, smoked paprika, cumin, coriander powder, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated.

   ~10 min
3. 3

   Divide the lamb mixture into 8 equal portions and shape them into elongated kofta (meatball) shapes. You can refrigerate them for 15-20 minutes to help them hold their shape better during grilling.

   ~10 min
4. 4

   While the kofta are chilling, prepare the harissa yogurt. In a medium bowl, whisk together the Greek yogurt, harissa paste, and lemon juice until smooth. Season with a pinch of salt if desired.

   ~5 min
5. 5

   Slice the halloumi cheese into 1/2-inch thick pieces.

   ~3 min
6. 6

   Preheat your grill to medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking.

   ~5 min
7. 7

   Grill the kofta for 8-10 minutes, turning occasionally, until they are cooked through and nicely browned. Grill the halloumi slices for 2-3 minutes per side, until golden brown and slightly softened.

   ~12 min
8. 8

   Arrange the grilled kofta and halloumi on a serving plate. Drizzle generously with the harissa yogurt sauce.

   ~2 min