Hello my fabulous foodies! Al here, and today I’m absolutely stoked to share with you a meal that’s bursting with flavors from the East – it’s a Turkish-inspired feast that respects our household’s dietary needs without skimping on the scrumptious.
As much as we adore exploring various cuisines, the food allergens in our home – eggs, dairy, and soya – can make this quite the culinary challenge. But, fear not! I’ve crafted a dish that not only dances around these restrictions but also delights the taste buds with every single bite.
Meet our star of the show: Homemade Egg-Free Kofta Kebabs with Dairy-Free Tzatziki. It’s a dish that holds all the exotic spices and herbaceous glory you’d expect from the streets of Istanbul, yet it’s something you can whip up in the comfort of your own kitchen! Isn’t that just the dream?
When I set out to create a kofta recipe without the eggs, I really focused on the spices to ramp up the flavor. The combination of cumin, smoked paprika, and cinnamon meld together in a symphony that’ll make your taste buds sing. As for the dairy-free tzatziki, who knew that coconut yogurt could do such a great job as a stand-in? It’s tangy, it’s creamy, and it’s utterly divine.
What I love about this dish is its beautiful simplicity. It’s about letting each ingredient shine and come together for a vibrant meal. Whether you’re looking for an adventurous midweek dinner or some stellar grub for your next get-together, it’s a winner through and through.
I cooked the koftas on my trusty grill pan (rain was pouring, so no BBQ!), and it was perfect for achieving that charred exterior while keeping the lamb succulent and flavorful. As I watched those beauties sizzling away, the scents wafting through the kitchen transported me to a bustling Turkish bazaar – are you ready to be transported too?
Once everything comes off the grill – that’s when the magic truly happens. Stack those juicy kebabs atop a warmed pita, sprinkle on some fresh veggies, and add that gorgeous dollop of tzatziki. Each bite is a little piece of bliss.
So there you have it, my fellow epicurean enthusiasts. A Turkish treasure that’s easy on our allergens but generous on flavor. I hope this dish makes its way into your kitchens and onto your tables. When you give it a go, don’t forget to tag me in your culinary adventures. I’m ever so eager to see your creations and hear how you made it your own!
Until next time, keep the flavor alive and the apron tied. Cheers!
Al
Ingredients
Kofta Kebabs:
– 500g ground lamb
– 1 medium red onion, finely diced
– 3 cloves of garlic, minced
– 1 tablespoon ground cumin
– 2 teaspoons smoked paprika
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1/4 cup fresh parsley, finely chopped
– 1/4 cup fresh mint, finely chopped
– 1 teaspoon sea salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil (for cooking)
Dairy-Free Tzatziki:
– 1 cup coconut yogurt, unsweetened
– 1 small cucumber, seeded and grated
– 2 cloves of garlic, minced
– 1 tablespoon fresh dill, chopped
– 1 tablespoon lemon juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
To Serve:
– Mixed greens or lettuce
– Cherry tomatoes, halved
– 4 whole wheat pita breads (ensure dairy and soy-free)
– Lemon wedges, for garnish
– Red onion slices, for garnish
Method
1. In a large mixing bowl, combine the ground lamb, red onion, garlic, cumin, smoked paprika, coriander, cinnamon, cayenne pepper, parsley, mint, sea salt, and black pepper. Mix thoroughly until all the ingredients are well incorporated.
2. Divide the mixture into 8 equal portions. Roll each portion into a sausage shape and thread onto skewers (if using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning).
3. Preheat a grill or grill pan over medium-high heat. Brush the kebabs with olive oil and place them on the grill. Cook for about 4-5 minutes on each side or until the meat is thoroughly cooked and has a nice char on the outside. The internal temperature of the kebab should reach at least 160°F (71°C).
4. While the kebabs are grilling, prepare the dairy-free tzatziki. In a bowl, mix together the coconut yogurt, grated cucumber, minced garlic, dill, lemon juice, and olive oil. Season with salt and pepper to taste. Let it sit for a few minutes to allow the flavors to meld together.
5. Warm the pita breads on the grill for about 30 seconds to 1 minute on each side or until they are just heated through and slightly toasty.
6. Assemble the dish by laying the pita bread on the plates, adding some mixed greens or lettuce, and then placing the cooked kofta kebabs on top. Add cherry tomato halves, garnish with lemon wedges and red onion slices.
7. Serve the kofta kebabs with a generous dollop of the dairy-free tzatziki on the side. Enjoy your meal immediately while it’s still warm.
