Lamb Kefta

Lamb kefta with couscous.

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Lamb kefta recipe

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Lamb kefta recipe

Lamb Kefta With Couscous

Servings: 4 people
Author: Bobby Parrish
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Ingredients

  • 1 pound ground lamb
  • 1/2 tbsp ground cumin
  • 1/4 tspn cayenne pepper
  • 1 tbsp smoked paprika
  • 2 cloves of garlic grated using a microplane
  • 3 Tbsp finely chopped flat leaf parsley
  • 1 Tbsp finely chopped fresh thyme
  • 1 medium size shallot finely chopped
  • 1 tbspn extra virgin olive oil EVOO
  • kosher salt & pepper S&P

For the couscous:

  • 2 cups of medium grain couscous
  • S&P
  • EVOO
  • zest of 1 lemon
  • juice of 1 charred lemon recipe below
  • 1 clove of garlic grated using a microplane
  • 3 Tbsp of finely chopped parsley
  • 1-2 roasted red pepers roughly chopped. Homemade or store bought

For the yogurt sauce:

  • 1 cup of greek style yogurt
  • zest of one lemon
  • Juice of 1 charred lemon
  • 1 tspn ground cumin
  • 1/2 clove of garlic grated using a microplane
  • 1 tbsp of finely chopped parsley
  • S&P

Instructions

  1. To char lemons: Pre-heat a grill or cast iron pan to medium high, and slice a lemon in half. If using a pan, splash a little EVOO in the pan, and put the lemon cut side down for 3-5 minutes, until charred and slightly dark.
  2. For the lamb, add the first 9 ingredients to a bowl and season with 1 tbsp of salt and few grinds of pepper. Form seasoned meat into little individual kabobs, about 2x1 inches long. Put formed lamb kabobs in fridge until ready to cook.
  3. For the couscous, add the couscous, 1 tbsp of salt, a few grind of pepper, and 1 tbsp of EVOO to a large bowl, and pour enough boiling water to cover mixture by 1/2 inch. Cover bowl with tight fitting plate or tin foil weighted down by a plate. After 7 minutes, take plate of and fluff the couscous with a fork, add the next 5 ingredients plus 1 more tbsp of EVOO. Taste and adjust seasoning with more S&P, EVOO, and lemon juice if needed. Set aside
  4. For the yogurt sauce, add the first 6 ingredients plus 1 tspn of salt and a couple cracks of pepper to a bowl and mix well. Taste and adjust seasoning accordingly.
  5. Pre-heat a large cast-iron pan or your grill to medium high. Add a shot of EVOO if using a pan, and cook the lamb kefta for 3 minutes on one side and flip. Cook another 3 minutes, rotating in the pan to cook all sides. Lamb is easy to over cook, so if you’re not sure, cut into one kefta to see if it's ready, it should be a little pink inside. Remove kefta from pan, and let cool for 1 minute under tin foil.

Recipe Notes

* Cook notes: On Guy's Grocery Games, we forgot to put the thyme in the lamb mixture, so I added thyme sprigs to the pan while I cooked the kefta, and the oil helped infuse the thyme flavor into the meat. You can do this as well as using the chopped thyme in the mixture, this will infuse more flavor in the lamb.

* Also, we had a weight restgriction for the final game, but ideally I would also add corriandor, cinnamon, clove, mint, and dill to the lamb mixture. I would also add roasted peppers, pomagranite seeds, toasted walnuts/pistachios and mint to the couscous.

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