Tuesday, November 6, 2012

ME Feast: Kefta Kabob

Serve these meat patties stuffed in pita bread or alone. Tzaziki sauce is a must though.
1 small onion, finely chopped
3/4 cup breadcrumbs
Juice from 1 lemon
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. ground lamb
2 Tbsp. minced fresh cilantro leaves
2 tsp. vegetable oil

1. Process onion and next 5 ingredients to form a paste. Transfer to a large bowl, and add lamb and cilantro. Stir together to combine. Form mixture into 12 balls; gently flatten balls into patties.
2. Heat the oil over medium-high heat until almost smoking. Add the patties, in batches, and cook until brown and crusty (about 3 to 4 minutes). Flip the patties, reduce heat to medium, and cook 3 to 4 minutes.

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