Kefta And Zucchini Kebabs Recipes

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KEFTA AND ZUCCHINI KEBABS



Kefta and Zucchini Kebabs image

Categories     Yogurt     Backyard BBQ     Dinner     Mint     Ground Lamb     Pine Nut     Zucchini     Summer     Grill     Grill/Barbecue     Cilantro     Parsley     Gourmet     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 26

For sauce
1 cup plain yogurt (preferably whole-milk)
2 tablespoons chopped fresh mint
1 teaspoon minced garlic
1/8 teaspoon salt
For zucchini
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 medium zucchini (1 1/4 lb total), cut crosswise into 1/2-inch-thick slices
For kefta (lamb meatballs)
2 slices firm white sandwich bread, torn into small pieces
1 small onion, finely chopped (about 1 cup)
1/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh cilantro leaves
1 lb ground lamb (from shoulder)
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup pine nuts, toasted and finely chopped
Special Equipment
12 (10-inch) wooden skewers, soaked in cold water for 30 minutes

Steps:

  • Make sauce:
  • Stir together yogurt, mint, garlic, and salt in a small bowl and chill.
  • Prepare zucchini:
  • Whisk together lemon juice, sugar, salt, pepper, and oil in a large bowl and stir in zucchini slices. Marinate at room temperature while making meatballs.
  • Make meatballs:
  • Cover bread with water in a bowl and soak 10 minutes. Squeeze handfuls of bread to remove as much excess water as possible, then transfer to a bowl.
  • Pulse onion and herbs in a food processor until finely chopped, then add to bread along with lamb, salt, spices, and pine nuts. Mix with your hands until well blended. Form lamb mixture into 36 balls (1 scant tablespoon each).
  • Assemble and grill kebabs:
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas; see cooks' note below). Thread 6 meatballs 1/4 inch apart onto each of 6 skewers. Thread zucchini lengthwise onto remaining 6 skewers (5 slices per skewer), so cut sides are on the grill, leaving 1/4 inch between slices. Grill zucchini and lamb on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm, with yogurt sauce.

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