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Try this Lamb and Cayenne Kefta recipe, or contribute your own. "Onion" and "Meats" are two of the tags cooks chose for Lamb and Cayenne Kefta.
"Couldn't get ground lamb at the local market, so I ground some shoulder. Served in pita with tzatziki, onions, tomato, and lettuce. The kefta were very good."- dbann
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Keftas, from North Africa, are meatballs prepared with ground lamb or beef and a number of herbs and spices. They appear in a variety of dishes, such as stews, and also as brochettes hot off the charcoal grill. The seasonings range from chili to cinnamon and usually include a Moroccan favorite, fresh mint. These keftas are delicious served with pita bread, low-fat yogurt, tomatoes and lettuce or with cooked rice. Note: If using wooden skewers, soak them in water for 20 minutes. Combine all ingredients, cover and refrigerate for 1 hour or up to 24 hours. Shape into 30 1 1/2-inch meatballs and thread them on six skewers. (You may slightly flatten them to make sausage shapes or leave them as balls.) Prepare a gas grill or charcoal fire. Grill for 3 minutes on each side, or just until no longer pink inside. Alternatively, broil the meatballs for 2 minutes on each side. 176 CALORIES PER SERVING: 15 G PROTEIN, 12 G FAT, 3 G CARBOHYDRATE; 227 MG SODIUM; 0 MG CHOLESTEROL. Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy Gerlach. Copyright 1990 by Dave DeWitt and Nancy Gerlach. Reprinted by permission of Little, Brown and Company (Inc). Posted by Stephen Ceideburg
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Shrink12 12 months agoThis recipe is fantastic. We made it into little sausages and cooked in in the George Foreman grill 3-4 minutes on high. This is a keeper..
dbann 3 years agoCouldn't get ground lamb at the local market, so I ground some shoulder. Served in pita with tzatziki, onions, tomato, and lettuce. The kefta were very good.
jamieo 7 years agoServed with yogurt and garlic dip, pitta bread and mixed salad. Next time I will serve with fresh lemon slices.