Kefta And Zucchini Kebabs
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
38
Spice
43
Sweetness
65
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Mint (chopped fresh)1 tsp
Garlic (minced)1 tsp
Salt3 tbsps
Lemon Juice (fresh)1 tsp
Sugar1 tsp
Black Pepper1 cup
Olive Oil1 tsp
Ground Allspice1 tsp
Cayenne1 tsp
CinnamonDirections:
1
Make sauce: Stir together yogurt, mint, garlic, and salt in a small bowl and chill
2
Stir together yogurt, mint, garlic, and salt in a small bowl and chill
3
Prepare zucchini: Whisk together lemon juice, sugar, salt, pepper, and oil in a large bowl and stir in zucchini slices
4
Marinate at room temperature while making meatballs
5
Whisk together lemon juice, sugar, salt, pepper, and oil in a large bowl and stir in zucchini slices
6
Marinate at room temperature while making meatballs
7
Make meatballs: Cover bread with water in a bowl and soak 10 minutes
8
Squeeze handfuls of bread to remove as much excess water as possible, then transfer to a bowl
9
Pulse onion and herbs in a food processor until finely chopped, then add to bread along with lamb, salt, spices, and pine nuts
10
Mix with your hands until well blended
11
Form lamb mixture into 36 balls (1 scant tablespoon each)
12
Cover bread with water in a bowl and soak 10 minutes
13
Squeeze handfuls of bread to remove as much excess water as possible, then transfer to a bowl
14
Pulse onion and herbs in a food processor until finely chopped, then add to bread along with lamb, salt, spices, and pine nuts
15
Mix with your hands until well blended
16
Form lamb mixture into 36 balls (1 scant tablespoon each)
17
Assemble and grill kebabs: Prepare grill for cooking over medium-hot charcoal (moderate heat for gas; see cooks' note below)
18
Thread 6 meatballs 1/4 inch apart onto each of 6 skewers
19
Thread zucchini lengthwise onto remaining 6 skewers (5 slices per skewer), so cut sides are on the grill, leaving 1/4 inch between slices
20
Grill zucchini and lamb on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes
21
Serve warm, with yogurt sauce
22
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas; see cooks' note below)
23
Thread 6 meatballs 1/4 inch apart onto each of 6 skewers
24
Thread zucchini lengthwise onto remaining 6 skewers (5 slices per skewer), so cut sides are on the grill, leaving 1/4 inch between slices
25
Grill zucchini and lamb on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes
26
Serve warm, with yogurt sauce