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Categories:
breadcrumbs milk ground lamb ground coriander ground cumin garlic oregano fresh mint kosher salt Feta cheese canola oil cucumber yogurt lemon zest extra-virgin olive oil dill clove garlic kosher salt buns tomatoes bamboo skewers
Viewed: 120 - Published at: 8 years agoIngredients
- 1/4 cup panko breadcrumbs
- 1/4 cup milk
- 1 pound ground lamb
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 tablespoon fresh mint, chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup crumbled feta cheese
- Canola oil, for greasing pan
- 1/2 English cucumber, peeled
- 1 cup plain Greek yogurt
- 1 tablespoon lemon zest
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chopped fresh dill
- 1 clove garlic, finely minced
- Kosher salt and freshly ground black pepper
- 8 soft Hawaiian buns
- 2 Roma tomatoes, sliced 1/4-inch thick
- 8 bamboo skewers
Method
- Preheat the broiler.
- For the lamb meatballs: Soak the breadcrumbs in the milk for 5 minutes.
- In a large bowl, combine the lamb, coriander, cumin, garlic, oregano, mint, some salt and pepper, and the soaked breadcrumbs.
- Mix well, but do not overwork.
- Fold in the feta, then form the mixture into eight 2-inch meatballs.
- Place the meatballs in a large, greased cast-iron pan.
- Place the pan 7 to 8 inches from the heating element; broil for 10 to 12 minutes, or until cooked through, turning once halfway through.
- For the tzatziki: Grate the cucumber into a small strainer and squeeze out excess water.
- Combine the grated cucumber with the yogurt, lemon zest, olive oil, dill and garlic and mix well.
- Season with salt and pepper.
- Cover and refrigerate until ready to use.
- To assemble the sliders: Load a meatball onto each bun.
- Top with tomato slices and some tzatziki.
- Secure the sliders with bamboo skewers.
- Serve on a large platter with extra tzatziki on the side.
