Kefta Kebabs

Time

Prep 30 min · Cook 15 min · 45 min total

Difficulty

medium

1. 1

   Kebabs:. Smash and peel the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.

2. 2

   Divide the meat mixture into 20 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on a pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.

3. 3

   Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally to get pleasing grill lines, until cooked through, about 12 minutes.

   12 min
4. 4

   Tzatziki:. If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.

   720 min
5. 5

   Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.

   20 min
6. 6

   Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

   60 min
7. 7

   To serve, lay out two kebabs on individual plates, flnked by a pita and a dollup of the sauce. Each guest should spoon some tzatziki into a pita and insert two kebabs.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.