Shawarma Spiced Lamb Meatballs with Feta Sauce

1 lb ground lamb (20% fat 80% lean)

2 cloves garlic, very finely minced

1 ¼ teaspoons kosher salt

2 teaspoons shawarma spice (or an equal combination of ground coriander seeds, cumin, smoked paprika, dried thyme and chili powder)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cracked black pepper

½ cup kalamata olive hummus (My absolute favorite is Boar’s Head)

subheading: Feta sauce:

4 oz. creamy feta like Valbreso

½ cup plain yogurt

1 teaspoon garlic paste (or one clove made into a paste with the side of your knife)

the zest and juice of 1 small lemon

2 tablespoons fresh herbs (dill, chives, oregano)

To serve: Fresh lettuce, cherry tomatoes, cucumber slices, lemon wedges and dill.

Note: Ingredients may have been altered from the original.

Directions at thedaleyplate.com

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