Grilled Lamb Kefta Kebobs with Tzakiki

If you are tired of making hamburgers on the grill, but looking for something as easy and delicious, try these grilled lamb kefta kebobs. It’s a hamburger on a skewer, flavored with cumin, fresh mint and crunchy pistashios. I like to serve it on a warm pita topped with some homemade tzakiki, mint and red onion. Simply delicious.

From by the bay, wishing you kefta kebob food memories!

Maryann

 

blog kefta

Grilled Lamb Kefta Kebobs

Serves 4

Ingredients

1 1/2 pounds ground lamb

2 tablespoons ground pistachios

2 teaspoons ground cumin

2 teaspoons ground chili powder

1 tablespoon chopped fresh mint

1 teaspoon fresh lemon zest

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

Directions

Place all the ingredients in a bowl and mix well. To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold it the skewer.Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don’t dry out the kefta. Serve with Tzakiki ( recipe follows) and pita bread.

blog tzaiki

Tzakiki

Ingredients
1 English cucumber
1 tablespoon sea salt
2 cups greek style yogurt
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh mint, chopped
2 tablespoons olive oil
fine sea salt and pepper to taste

Directions
Peel and thinly slice the english cucumber. Coarse chop and place into a bowl. Add the sea salt and mix. Let sit for about 1 hour. Strain the cucumbers and rinse. Shake off remaining water and place into a bowl. Add the remaining ingredients and mix well. Adjust seasoning with salt and pepper to taste.  Place in the refrigerator until ready to use. When serving drizzle with a little more olive oil. Serve on the side of roasted lamb or serve as an appetizer with pita bread.


Leave a Reply

Your email address will not be published. Required fields are marked *