Lamb keftas

Name: Lamb keftas
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Québécoise
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; 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

Preparation 30 min
Refrigeration 30 min
Cooking 10 min
Servings 4
Freezing Absolutely

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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

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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.