Chef Serge: Kefta with Tzatziki Sauce

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Kefta — (Seasoned Ground Meat Kebabs)

  • 1 Cup Finely Diced Onion (grated onion would be better)
  • 3/4 Cup Finely Diced Parsley
  • 1.5 tsp. Salt
  • 3/4 tsp. Ground Black Pepper
  • 1.5 tsp. Allspice
  • 2 tsp. Minced Garlic
  • ½ tsp. Ground Red Pepper
  • 1 Tbls. Olive Oil
  • 1.5 lbs. Ground Beef
  • Pita Bread, warmed
  • Diced Tomato, optional
  • Tzatziki Sauce, optional

Preparations:

  • In a large bowl combine everything except the meat. Squeeze the ingredients together with your hands so that the onion release some of their juices and everything is mashed together.
  • Add the ground beef and mix together thoroughly. Pinch off a ball of the meat mixture slightly larger than a baseball. Roll the meat into a cigar shape and skewer with a kebab skewer. Repeat until all the kebabs have been made.
  • Refrigerate the kebabs for at least 30 minutes so that they will not fall off the skewers when you are grilling them.
  • Cook the kebabs on a heated grill until cooked through, about 2-3 minutes per side.
  • Serve on pita bread with tzatziki sauce and diced tomatoes.

Alternative Cooking Method:

  • Roll the meat into cigar shape and lay on a lightly greased cooking sheet. Cook in pre-heated 350 degree oven for 25-30 minutes, until cooked through.
     



Tzatziki Sauce

  • 1 Cup Plain, Non-Fat Yogurt
  • ½ tsp. Salt
  • 1 tsp. Finely Chopped Fresh Mint
  • 1/4 tsp. Ground Black Pepper
  • ½ tsp. Minced Garlic
  • ½ Cup Shredded Cucumber

Combine all ingredients together in a small bowl. Refrigerate until used.

Roasted Red Pepper Hummus

  • 1 15.5 oz. Can Chick Peas a/k/a Garbanzo Beans
  • 1/4 Roasted Red Bell Pepper
  • 1 Tbls. Lemon Juice
  • 2 Tbls. Tahini Sauce
  • 1 tsp. Minced Garlic
  • Salt to Taste
  • Olive Oil
  • Paprika, for garnish
     
  • Put all ingredients in a food processor and puree until smooth, streaming in up to 1/4 cup of a good olive oil.
  • Put hummus in a bowl and make a shallow well in it and pour a little more good olive oil over the top. Garnish with a sprinkle of paprika and serve with warm pita bread.

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