linda@morganvalleylamb.com 
Office: 435-864-4997
Cell: 435-864-7298 
Jamie & Linda Gillmor
P.O. Box 517 
Delta, UT 84624

Lamb Kofte & Cucumber Yogurt Salad 
       Shared by Eileen & Scott Noel

(serves 6)

2 slices bread, crusts removed (wheat or white is fine)
1/4 c. Italian parsley, finely chopped
1/4-1/2 c. mint leaves, finely chopped
1 egg, lightly beaten
1 small onion, minced
1-2 lg. cloves garlic, minced
1/2 t. ground cumin
1/2 t. ground coriander
3/4 t. salt
1/2 t. freshly ground black pepper
1 lb. ground lamb
6 8-inch bamboo skewers, soaked in water at least 1 hour, or metal skewers
6 small pita breads
Cucumber-Yogurt Salad 

Pulse the bread in a food processor until fine. Put in a large mixing bowl and add parsley, mint, egg, onion, garlic, cumin, coriander,
salt and pepper. Mix thoroughly, add lamb and mix again.
Shape the lamb mixture into 18 pieces (koftes), each the size and shape of a small egg. Refrigerate until ready to
grill. You may also freeze on a cookie sheet. Store in a ziploc back. Thaw/grill as needed. 
Place three koftes on each skewer and grill over a medium-hot flame, 5 t0 7 minutes, turning once or twice. Serve
1 skewer per person with Cucumber-Yogurt Salad and warm pita.

Cucumber Yogurt Salad 

1 seedless cucumber, peeled, quartered, and cut into 1/2 inch chunks
1 pint cherry or grape tomatoes, cut in half or quartered
6 mint leaves, torn
1/2 c. Greek yogurt
1/2 lemon, juiced
Pinch of cayenne peper
1/2 t. salt

In a medium mixing bowl, combine cucumber, tomatoes and mint. In another bowl,
whisk together yogurt, lemon juice and cayenne; pour over the cucumber and tomatoes. 
This can be made ahead of time and refrigerated, but don't add salt until ready to
serve. Serve with the Lamb Kofte.