Spiced Lamb Meatballs With Marinated Sumac Onions

Make the Marinated Sumac Onions

Thinly slice 1 1/2 red onions. Save the remaining of the red onion for the meatballs.

In a medium sized bowl, whisk together the sumac, sugar, salt, apple cider vinegar and olive oil.

Add the sliced onions, toss to coat and set aside to marinate.

Make the Cumin Lime Mint Yogurt Sauce

In a medium sized bowl, add the lime zest, lime juice, Greek yogurt, cumin and fresh mint. Stir together and then season with salt and pepper to taste.

Reserve 1/4 cup of the cumin lime mint yogurt sauce for the meatballs and place the remainder in the fridge.

Make the Spiced Lamb Meatballs

Grate the remaining 1/2 red onion and squeeze the excess liquid out by wringing it in a kitchen towel.

Mince the garlic cloves.

Add the grated onion, garlic, ground lamb, cumin, coriander, salt and cup of the yogurt mixture in a large bowl. Combine by hand.

Shape the lamb into 12 even meatballs.

Heat the oil in a skillet on medium-high heat.

Once hot, add the meatballs in a single layer. Cook turning occasionally until browned on all sides. Approximately 5-7 minutes total. Transfer the meatballs to a paper towel lined plate.

Assemble and Serve

Take the cumin lime mint yogurt sauce out of the fridge. Give it a quick stir if it's separated a bit.

Place a pita or flatbread on a plate and smear with a layer of the cumin lime mint yogurt sauce.

Add three meatballs, some of the marinated sumac onions, cucumber slices and mint leaves. Repeat for the remaining pitas/flatbreads.