Episode 18: Mediterranean Kofta, Tzatziki, Orzo, Cucumber Salad
In this episode, Chef Tim and Dietitian Kayla take us into the heart of a Mediterranean-inspired kitchen, where bold spices, fresh herbs, and vibrant vegetables come together to create a deeply satisfying meal.
We start with Chef Jerome’s kofta—a flavorful blend of lamb and beef seasoned with warm spices, shaped into skewers, and grilled or pan-fried to juicy perfection. It’s a dish rooted in Middle Eastern tradition, made simple and approachable for home cooks.
Alongside the kofta, we build a rustic warm orzo salad inspired by the classic Greek village-style Horiatiki. This version brings together tender orzo pasta with briny feta, Kalamata olives, ripe grape tomatoes, red onion, and loads of fresh herbs—all tied together with a lemony olive oil dressing.
To balance the richness of the meat and pasta, Kayla shares a crisp, refreshing tomato cucumber salad—bright with lemon juice, parsley, and a touch of olive oil—plus a traditional Greek tzatziki made with thick yogurt, cucumber, garlic, and dill.
Together, these four dishes create a complete, nourishing plate—rich in protein, fiber, and flavor—celebrating both tradition and health.
Watch the full episode to cook along, pick up simple tips, and learn how each element supports a more balanced, feel-good meal.
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