Campfire Greek Lamb Kofta Foil Packets

By Sprig Originals ✓ · cooked up in Sprig

Little oregano-scented lamb koftas cook right on top of zucchini and cherry tomatoes inside sealed foil packets set over campfire coals or a camp stove. The vegetables steam into a garlicky, lemony sauce underneath while the lamb browns above, and a shower of feta at the table finishes it. No pans to scrub and nothing to keep cold once you start cooking.

Ingredients

• 1.5 lb ground lamb
• 1 small red onion, half finely chopped, half sliced
• 3 cloves garlic, finely chopped
• 2 tsp dried oregano
• 1.5 tsp salt and black pepper

• 2 medium zucchini, cut into half-moons
• 2 cups cherry tomatoes
• 3 tbsp olive oil
• 6 oz feta cheese
• 1 lemon, cut into wedges

Instructions

1. Get a campfire burning down to an even bed of medium coals with a grate set 4–5 inches above, or set a portable stove to medium. Tear off eight 15-inch sheets of heavy-duty foil and stack them into four doubled sheets.
2. In a bowl or large zip-top bag, mix the ground lamb with the finely chopped half of the red onion, the garlic, oregano, and 1 teaspoon of the salt and pepper. Squeeze together well and shape into 12 short oval koftas about 2 inches long.
3. Toss the zucchini, cherry tomatoes, and sliced red onion with the olive oil and remaining 1/2 teaspoon salt and pepper. Divide the vegetables into a single layer in the center of each doubled foil sheet, then lay 3 koftas on top of each pile.
4. Bring the long edges of the foil together over the food, fold down twice to seal, then fold the ends up tightly so no steam escapes. Set the packets on the grate over medium coals and cook 25 minutes, using tongs to flip each packet over at the 12-minute mark so the lamb browns on the underside.
5. Pull the packets off the heat and let them sit 3 minutes, then open carefully away from your face. Crumble the feta over the top and squeeze a lemon wedge over each packet before eating straight from the foil.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem