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Wednesday, February 9, 2011

Kefta Kebabs

This month's issue of Martha Stewart Living had a great article featuring a basic ground meat recipe, which can then be used as the base for various recipes. You can check out the base recipe here. Tonight, I took the base recipe, swapped out the pork for lamb, made a few minor changes and then added my own spices and herbs to make delicious, Middle Eastern Kefta Kebabs. I also whipped up a simple mint and yogurt dip to serve with the kebabs and some warm pita.

Kefta Kebabs
Makes 10 Patties
  • 2 slices white bread, torn into large pieces
  • 1/4 cup whole milk
  • 1 lb. ground lamb
  • 1 lb. extra lean ground beef
  • 1 large garlic clove, finely minced or pureed with a grater
  • 1 small onion, grated
  • 1 large egg
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/2 tsp. paprika
  • 1/4 cup finely chopped parsley
  • 1 Tbsp. finely chopped mint
  • salt and pepper to taste
  • olive oil
1.Pre-heat your oven's broiler.
2. In a small bowl, soak the bread in the milk until soggy. (This is called a panade.) Set aside.
3. In a large mixing bowl, combine the meat with the remaining ingredients and the panade. Using your hands, mix until thoroughly combined.
4. Form the meat mixture into patties, or traditional log shapes (these can be skewered as well).
5. Brush the keftas with olive oil and place in the oven. Cook until brown and cooked through, flipping halfway through cooking time about 7 minutes a side. In the summer, these are great for the BBQ!

Mint-Yogurt Dip
Combine, 1 cup plain yogurt, 1/4 cup mint leaves, a squeeze of lemon juice, salt and pepper into a food processor and puree until smooth.


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