Mindy Kobrin

Prepared in 35 minutes or less.

For the Sauce:

• 1 cup plain yogurt, I prefer Greek low-fat yogurt for its tangy taste
• 2 Tbs tahini, sesame seed paste available at some supermarkets and Middle Eastern markets
• 1 Tbs fresh lemon juice
• ½ tsp salt

For the Kofte:

• 2 lbs ground lamb
• ½ cup fresh mint, minced
• ¼ cup onion, coarsely grated
• 4 garlic cloves, peeled and minced
• 3 Tbs paprika
• 1 Tbs ground cumin
• 1½ tsp kosher salt
• ½ tsp cayenne pepper
• 12 Middle Eastern flatbreads, naan or pitas, found at gourmet markets or Whole Foods
• 2 Tbs extra-virgin olive oil
• 2 large yellow onions, halved through the core then cut crosswise ¼-inch slices
• Fresh pepper to taste

Preheat oven to 300°F.

Stir in all the sauce ingredients in a medium bowl to blend.  Cover and chill in refrigerator.

Line a large baking sheet with plastic wrap for placing uncooked meatballs.

Mix ground lamb with mint, grated onions, garlic, paprika, cumin, salt and cayenne pepper in a large bowl until well-combined.  Using your hands, measure approximately 2 tablespoons for each meatball.  Place on lined baking sheet.  Set aside.

Heat a large skillet over medium-high heat.  Add flatbreads to hot skillet one at a timeand cook until lightly browned on each side, approximately 2 minutes per side.  Enclose in a large sheet of aluminum foil, wrap closed and place in oven to keep warm.

Add 1 tablespoon oil to the same hot skillet over medium-high heat.  Add onion slices and season with salt and pepper to taste.  Sauté until golden brown, approximately 6-8 minutes.  Transfer onions t one side of a large rimmed baking sheet and place in oven to stay warm.  Add 1 more tablespoon of oil to the same hot skillet.  Sauté half of the meatballs until just cooked through, approximately 6-8 minutes. Transfer to the baking sheet in the oven to keep warm.  Repeat process with remaining uncooked meatballs.  Arrange onions and meatballs on a large serving platter.

Serve with warm flatbreads and chilled yogurt sauce.  Serves 4-6.