• 1 lb ground lamb
  • 1 medium onion, grated
  • 2 ½ pressed garlic cloves, divided
  • 2 in. fresh ginger, grated and juiced
  • 1 bundle fresh mint, leaves finely chopped
  • 3 tbsp olive oil, divided
  • 2 tsp cumin
  • 2 tsp coriander
  • ½ tsp cinnamon
  • ½ tsp allspice
  • Freshly milled black pepper, to taste
  • 3 small cucumbers
  • 1 avocado
  • 2 tbsp lemon juice
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp chives, finely chopped
  1. To make Greek Keftedes peel and grate the ginger on the small holes of your box grater. Gently gather the ginger and squeeze the juice into a large bowl. Discard the pulp.
  2. Peel and grate the onion on the large holes of your box grater. You’ll keep the entire onion with its juices. Add the grated onion, 2 pressed cloves garlic, lamb, mint, 1 tbsp olive oil, and cumin, coriander, cinnamon, all spice and black pepper to the ginger juice. Mix well and form into burgers.
  3. Cook 3-5 minutes per side on a stovetop grill plate or broil them in the oven for about 10 minutes, turning once.
  4. To make the Paleo Tzatziki peel the cucumbers and grate them on the large holes of your box grater.
  5. Squeeze the juice of the cucumber into a bowl.
  6. Put the avocado, 2 tbsp olive oil, lemon juice, and garlic into a blender or mini-prep food processor. Start pureeing, adding the cucumber juice progressively until you achieve a thick, creamy texture.
  7. Transfer the avocado mixture to a bowl and stir in the grated cucumber, dill, chives, and black pepper.*
  8. Use the Paleo Tzatziki as a dipping sauce for the Greek Keftedes.