Lamb keftas
- Preparation 30 min
- Refrigeration 30 min
- Cooking 10 min
- Servings 4
- Freezing Absolutely
Ads
🥙 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.
Ads
Ads
🔪 Refrigerate the mixture 30 minutes before shaping
Cold meat shapes much better and holds solidly on the skewers. A mixture that’s too warm becomes sticky and difficult to handle. These 30 minutes in the fridge also allow the flavors to infuse and the feta to distribute well in the meat.
📐 Shape uniform cigars for even cooking
Keftas of unequal size and thickness cook unevenly. Aim for cigars about 15 to 18 cm long and 3 cm in diameter to ensure all keftas reach the desired doneness at the same time. Consistency really matters here.
⏱ Have a water spray bottle near the BBQ
The fat dripping from the lamb can cause flames under the grates. A water spray bottle allows you to quickly extinguish the fire without moving the keftas and without losing the grill temperature. It’s a small tool that saves the cooking.
❄️ Freeze raw keftas to always have a quick dinner
Shaped keftas freeze remarkably well for up to 3 months. Place them on a tray, freeze individually, then transfer to an airtight bag. Cook directly from frozen by adding 2 to 3 minutes per side. Perfect for busy evenings.
🔥 Cook on medium heat to avoid burning the outside
Ground lamb cooks quickly and can easily burn on too high heat. Start on high heat to mark and caramelize, then immediately reduce to medium to allow cooking through without charring the outside. Temperature control makes all the difference.
Ingredients
- Skewers (If wooden, soak for 30 minutes beforehand)
- 680 g (1 ½ 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
- ½ tsp (2.5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- Salt and freshly ground pepper
Mint yogurt
- 375 ml (1 ½ cup / 12 oz) 0% plain Greek yogurt
- Juice of ½ lime
- A handful of fresh mint leaves chopped (about 20 large leaves)
- Salt and freshly ground pepper
Ads
Preparation
- In a large bowl, put all the kefta ingredients. Salt, pepper and mix well with your hands. Cover and refrigerate 30 minutes.
- With your hands, shape the meat into 8 elongated cigars, then pierce them in the center with the wooden skewers.
- Preheat the barbecue to high heat and reduce to medium heat. Oil the grate.
- 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.
- For the mint yogurt: in a small bowl, put all the ingredients. Salt, pepper and mix well. Reserve in the fridge.
Yes, place the keftas on a baking sheet with a rack and cook at 180°C (350°F) for 15 to 20 minutes, turning halfway through. Drain the fat regularly. The result won’t have the smoky flavor of the BBQ but will be just as juicy.
Absolutely. Medium-lean ground beef works very well and gives a more neutral taste. Ground pork brings a different sweetness. Lamb remains the traditional choice for its distinctive taste, but the alternatives work perfectly.
Yes, shape the keftas up to 24 hours in advance, cover and refrigerate. Remove from the fridge 15 minutes before grilling to bring to room temperature. The mint yogurt can also be prepared the day before and keeps well in the fridge.
Maple syrup brings a sweet touch that caramelizes beautifully on the grill and balances the savory spices. It also helps bind the meat and adds a unique depth of flavor. It’s a little secret that makes all the difference.
Yes, fresh goat cheese works very well and brings a similar creamy texture. Chopped halloumi adds a salty flavor and an interesting texture. Avoid cheeses that are too soft and completely melt and run out of the meat.
Ads
Ads
Ads
Ads
Ads