Broccoli and Lamb Kefta
Preparation
30 MIN
Cooking
15 MIN
Servings
4 to 6

Broccoli and Lamb Kefta

Ingredients

    Yogurt Sauce

  • 1 cup (250 ml) plain Greek yogurt
  • 1 green onion, finely chopped
  • 2 tbsp cilantro, finely chopped
  • 1/8 tsp ground cumin

    Kefta

  • 4 cups (310 g) broccoli, chopped
  • 2 green onions, roughly chopped
  • 3/4 lb (340 g) ground lamb
  • 1 egg
  • Oil, for brushing

    Grilled Tomatoes

  • 4 cups (560 g) cherry tomatoes
  • 2 tbsp (30 ml) olive oil
  • 1/2 tsp ground cumin
  • Lemon wedges, as desired

Preparation

Yogurt Sauce

  1. In a bowl, combine all the ingredients and season with salt and pepper. Refrigerate until ready to serve.

Kefta

  1. Place a barbecue wok on one side of the grill. Preheat the grill, setting the burners to high. Oil the grate.
  2. In a food processor, finely chop the broccoli and green onions until the size of couscous grains. Transfer to a bowl. Add the lamb and egg. Mix thoroughly and season with salt and pepper.
  3. Working with lightly oiled hands, shape the meat into oblong sausages around flat metal skewers or disposable wooden chopsticks. Set aside on a plate. Brush lightly with oil.

Grilled Tomatoes

  1. In a bowl, toss the cherry tomatoes with the oil and cumin. Season with salt and pepper.
  2. Adjust the grill to medium heat. Grill the kefta skewers for 10 minutes, turning several times, until cooked through and golden brown. Once the kefta have cooked for 5 minutes, place the tomatoes in the wok and cook for 5 minutes or until golden brown and beginning to burst.
  3. Serve the kefta skewers and grilled tomatoes with the yogurt sauce, lemon wedges and couscous, if desired.