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Mediterranean Lamb Bowl

Tenia un antojo de un bowl del Luna Grill y salió esta recetaxa!

Lamb Meatballs:

16 oz - 1 lbs ground lamb meat

1 egg

1/3 cup Panko breadcrumbs

1 tablespoon salt

1 teaspoon pepper

1/2 tablespoon cayenne


1/2 tablespoon cumin powder

1/2 tablespoon garlic powder

1 tablespoon oregano

1/3 red onion, minced OR processed into a paste

3 garlic cloves, minced OR processed into a paste



In a large mixing bowl mix together all the ingredients listed above, cover with plastic wrap and refrigerate for 1-2 hours. Take out of the refrigerator an hour BEFORE you plan on cooking.


White Rice:

1 tablespoon olive oil

1/2 tablespoon salt

1/2 tablespoon garlic powder

1 cup white jasmine rice

2 cups chicken broth/vegetable broth, room temperature


In a medium sauce pan over medium-high heat, add in olive oil, once it's heated add in your rice and cook until golden and fragrant, about 10 minutes, moving constantly. Add in your chx broth, salt, garlic powder, stir well and bring to a boil, cover and simmer for 18 minutes. Fluff with a fork don't let too much steam escape and cover once more, leave to rest for 15 minutes.


Greek Salad:

1 Heirloom Tomato, chopped

1/3 red onion, thinly sliced

1 avocado, chopped

1/4 cup feta cheese, crumbled

2 tablespoons Extra Virgen Olive Oil

2 tablespoons Champagne vinegar - any clear vinegar will do.

1 tablespoon dried oregano

Salt & pepper to taste


In a large mixing bowl, toss in tomato, onion, feta cheese, oregano, salt, pepper. olive oil and champagne vinegar. Cube avocado and toss into salad right before serving.


Spicy Yogurt Tzatziki:

1 cup Greek yogurt

1 tablespoon garlic powder

2 tablespoons Ranch Dip/Mix (optional)

1 teaspoon cumin

2 teaspoon cayenne

1 teaspoon paprika

2 teaspoons salt

1 teaspoon pepper


In a small mixing bowl, mix in yogurt, herbs and seasonings until fully combined. Enjoy! :)



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