Lamb keftas
🥙 Mediterranean BBQ that changes from the classic burger These lamb keftas deliver all the aromatic punch expected from Mediterranean cuisine: fresh cilantro, cumin, melting feta, maple syrup that caramelizes on the grill. It’s juicy, it’s fragrant, it’s the kind of skewer that turns heads on the patio. The mint yogurt balances the richness of the lamb with a tangy and herby freshness that perfectly cuts through the fat. Perfect for a summer BBQ, a dinner with friends, or even to impress at a family party. Zero pretension, maximum results. 🔥 Shaping and grilling like a pro Thirty minutes in the fridge before shaping is what allows the meat to hold well on the skewers without falling apart on the grill. The ground lamb mixed with feta and aromatics becomes a malleable paste that we shape into elongated cigars around wooden skewers. On the BBQ, it only takes 3 to 4 minutes per side to develop that beautiful grilled crust while keeping the inside juicy and tender. Simple, effective, and it delivers every time.
Ingredients
- Skewers (If wooden, soak for 30 minutes beforehand)
- 680 g (1 1/2 lb / 24 oz) medium-lean ground lamb
- 100 g (1 cup / 3.5 oz) feta roughly chopped
- 250 ml (1 cup / 8 oz) fresh cilantro chopped
- 1 tbsp (15 ml) maple syrup
- 1 small Spanish onion finely chopped
- 3 garlic cloves finely chopped
- 1/2 tsp (2.5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- Salt and freshly ground pepper
- 375 ml (1 1/2 cup / 12 oz) 0% plain Greek yogurt
- Juice of 1/2 lime
- A handful of fresh mint leaves chopped (about 20 large leaves)
- Salt and freshly ground pepper
Instructions
- 1
--- Préparation ---
- 2
In a large bowl, put all the kefta ingredients. Salt, pepper and mix well with your hands. Cover and refrigerate 30 minutes.
- 3
With your hands, shape the meat into 8 elongated cigars, then pierce them in the center with the wooden skewers.
- 4
Preheat the barbecue to high heat and reduce to medium heat. Oil the grate.
- 5
Place the keftas on the grate and cook for 3 to 4 minutes per side, until the meat is well grilled. Serve with the mint yogurt.
- 6
For the mint yogurt: in a small bowl, put all the ingredients. Salt, pepper and mix well. Reserve in the fridge.
Cook it from the original
This recipe comes from lecoupdegrace.ca. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lecoupdegrace.ca