Moroccan Spiced Lamb Kefta Skewers

Lamb Keftas TasteFood
~ Grilled Moroccan Lamb Keftas, Spicy Roasted Red Pepper Sauce, Tsatsiki ~

There is something utterly complete about this meal. Homemade ground lamb keftas, fragrant with Moroccan spices, are grilled until crisp and succulent. Served with a sweet and spicy red pepper puree and cool minty yogurt sauce, these addictive morsels hit all flavor notes. They are a great option for party food, easy to prepare in advance and economical in ingredients. Just be warned that your guests will inhale these skewers before you blink, so you might need to splurge on a double recipe.

Lamb keftas plates

Spicy Lamb Kefta Skewers

Serves 4 to 6

Keftas:
2 pounds ground lamb
1 small onion, minced, about 1 cup
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 cup Italian parsley leaves, finely chopped
1/4 cup fresh mint leaves, finely chopped

Pre-soaked bamboo skewers
Extra-virgin olive oil

Tsatstiki:
1 1/2 cups whole milk Greek yogurt
1 small English cucumber, seeded, finely diced
1 garlic clove, minced
1/4 cup mint leaves, finely chopped
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Dash of Tabasco

Spicy Roasted Red Pepper Sauce
Pita bread
Fresh mint leaves

Prepare the keftas: Combine all of the ingredients in a large bowl. Mix to combine, without over-mixing. With a light hand, form a handful of the meat around a skewer into a sausage, about 2-inches long by 1-inch wide. Place on a tray or platter. Repeat with remaining meat. Lightly brush the keftas with olive oil. Cover with plastic and refrigerate at least 1 hour.

Prepare the tsatsiki: Combine all of the ingredients in a bowl. Keep refrigerated until use.

Grill the keftas over medium heat until cooked through, about 10 minutes, turning once or twice. (Or broil in the oven). Serve warm with tsatsiki, red pepper sauce and pita. Garnish with mint leaves.

And a special thanks to Kim for her photo editing skills on this post! Sometimes it takes a village…

14 responses to “Moroccan Spiced Lamb Kefta Skewers

  1. Scrumptious! I am a big fan of Middle Eastern food.

    Cheers,

    Rosa

  2. I love what you do with meat – and this looks marvelous. Larry would be all over these, my lamb-lover.

  3. We’ve had a few warm days before the sun goes into hiding for the day and the temperature dips again. This is a perfect weekend dinner with an excuse to uncover the grill and dust off the patio furniture. My husband and daughter adore lamb!

  4. You have no idea how much my husband would love those! So, I’m keeping them secret to surprise him…

    I had problems in the past makig this type of skewer, because the meat did not stick well and I ended up making a royal mess in the grill, and losing quite a bit of meat in the process. I better perfect my method ;-)

  5. I must go and rummage in the freezer and see if i have any ground lamb left, i do hope so, these look great.. c

  6. Lovely tzatsiki recipe to go with a favourite meal :) !

  7. Looks incredible like always!

  8. This whole meal calls to me. Not only is it colorful but all the dishes are favorites of mine.

  9. I love anything Moroccan – this is perfect for a party. Love!

  10. We must be on the same wavelength…I was just perusing an Indian version from Tasting India. I am going to make yours asap.

  11. I’ve been meaning to make this forever. Yours looks delicious and is another great reminder.

  12. Keftas have been on my to-do list for a while now, thanks for the reminder!

  13. Pingback: Saw something at the store... and I need help using it! | Mark's Daily Apple Health and Fitness Forum page

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