Tag Archives: red pepper

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…

Ratatouille Gratin

~ Ratatouille Gratin ~

It’s that time of year when the vegetables sneak up on you. A month ago, summer squash were elusive, appearing in the markets in small groups at a price. In the garden they were merely a hint of themselves peeking from their flowers. Purchases felt premature, tasting a little bitter, and costing too much for something you knew would soon be prolific.

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Then, before you know it, a month has passed and squash are teeming everywhere. The garden is lobbing them to you like tennis balls, the market shelves are stacked with zucchini, crooknecks, and patty pans, ripe and ready for consumption. With the bounty, it’s time to get creative, because, ironically, it’s easy to tire of this abundance, and that is a shame.  So, yesterday I was determined to use my imagination to celebrate summer squash. Instead of a traditional ratatouille, I made a gratin. And before I made the gratin, I played a little bit with my food and made Ratatouille Stacks.

~ Ratatouille Stacks ~

The ingredients are identical, only the arrangement is different. Serve the gratins as side dishes or a light vegetarian meal. The stacks are fun appetizers.

Ratatouille Gratin

Be sure that the squash and eggplant have similar diameters. Makes 4 individual or 1 large gratin.

2 narrow Italian eggplant
2 zucchini
2 yellow squash
Olive oil
Salt and freshly ground black pepper
2 red peppers, roasted, seeded, skinned (or 1 jar piquillo roasted peppers, drained)
1 bunch basil leaves
6 ounces soft, fresh goat cheese

Preheat oven to 375 F. Slice eggplant, zucchini and yellow squash 1/4 inch thick. Arrange in one layer on an oiled baking tray. Brush the tops with oil. Sprinkle with salt and pepper. Bake in the oven for 20 minutes. Turn on broiler and broil briefly until the vegetables begin to brown. Remove and cool.


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Reduce oven temperature to 350 F. Cut the peppers in pieces no larger than the sliced vegetables and set aside.  Place an eggplant slice on the work surface. Smear a pea-sized amount of goat cheese in the center of the eggplant. Top with a squash slice. Smear with the goat cheese and top with a red pepper piece. Smear with goat cheese and top with a basil leaf. Repeat process, alternating with squash, eggplant, red pepper and basil leaves, always adhering with a pea-sized amount of goat cheese. (If forming stacks, top with a basil leaf and a little goat cheese, then impale with a toothpick).
If making a gratin, carefully transfer stacks to an oiled gratin dish and slightly fan out the layers. Repeat until gratin dish is full. Sprinkle with crumbled goat cheese. Bake gratin in the oven until heated through and cheese begins to brown, about 20 minutes. Serve warm or at room temperature.

If you like this, you might enjoy these TasteFood recipes:
Roasted Yellow Beet and Ricotta Tian
Golden Onion Tart with Gruyere and Thyme
Tomato Confit

or these recipes from the food blogs:
Summertime Zuke Soup from Liz the Chef
Zucchini Cake with Crunchy Lemon Glaze from David Lebovitz
Quinoa Salad with Zucchini and Lemon from A Veggie Venture