Harissa Lamb-Spiced Beef Kofta with Cucumber-Yogurt Dip

These smoky, charred koftas get their deep flavor from harissa paste, toasted cumin and plenty of garlic, so you don't need any heavy sauces or extra fat to make them exciting. Lean ground beef keeps the protein high while a hot pan does the work of giving each little kofta a flavorful crust in just a few minutes, making this an easy weeknight dinner with minimal cleanup. Alongside, a quick cucumber-yogurt dip made with thick Greek yogurt adds coolness, tang and even more protein to the plate, balancing the heat of the harissa without any cream or heavy dairy. Fresh herbs and a squeeze of lemon brighten everything up, and a side of crisp lettuce or a few gluten-free crackers rounds out the meal into a light but satisfying, protein-forward plate that's naturally gluten-free. This recipe is built for easy, modest portions: it comes together in under 30 minutes, uses a short ingredient list, and delivers roughly 30+ grams of protein per serving between the beef and the Greek yogurt dip, with no deep-frying or heavy sauces to weigh things down.

Ingredients

• 1 lbLean ground beef (93% or leaner), pat dry if very wet
• 2 tbspharissa paste, check label for gluten-free certification
• 4 clovegarlic cloves, divided, minced
• 1 tspground cumin
• 0.5 tspsmoked paprika
• 1 tspsalt, divided
• 0.25 tspblack pepper
• 3 tbspfresh parsley, finely chopped, divided
• 1 cupPlain Greek yogurt (full or low-fat)
• 1 mediumcucumber, grated and squeezed of excess water
• 1 wholelemon, juiced, divided
• 1 tbspolive oil, for the pan
• 2 cupMixed salad greens or sliced lettuce, for serving

Method

1. In the small bowl, stir together the grated and squeezed cucumber, Greek yogurt, half the minced garlic, half the lemon juice and a pinch of salt. Cover and refrigerate until ready to serve.
2. In the mixing bowl, combine the ground beef, harissa paste, remaining garlic, cumin, smoked paprika, remaining salt, black pepper and half the parsley. Mix gently with your hands just until combined; do not overwork.
3. Divide the mixture into 12 portions and shape each into a small oval kofta, about 2 inches long.
4. Heat the olive oil in the skillet over medium-high heat. Add the koftas in a single layer, leaving space between them.
5. Sear the koftas, turning occasionally with tongs, until well charred on the outside and cooked through, about 6-8 minutes total. 7:00
6. Remove koftas from the skillet and squeeze the remaining lemon juice over them while hot.
7. Plate the koftas over a bed of salad greens, sprinkle with remaining parsley, and serve with the chilled cucumber-yogurt dip alongside.