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Ras-el-hanout lamb kefta, grilled dates, mint yogurt and cucumber

Appetizers, Lamb, Vegetables and Fruits

Perfect on the grill, these spiced lamb meatballs are a crowd pleaser!

The sweet and salty contrast that the grilled dates bring is sublime ...

Ingredients

Recipe for 4 persons

Kefta

350 Gr
Ground lamb
1 Unit(s)
Egg
1 Tbsp
Ras el hanout
15 Sprig(s)
Chives
3 Clove(s)
Garlic

Dates

8 Unit(s)
Dates
2 Unit(s)
Shallot
1 Unit(s)
Lemon
4 Sprig(s)
Parsley

Tzatziki

150 Ml
Sour cream
1 Unit(s)
Lemon
0.50 Unit(s)
Cucumber
10 Leaf(ves)
Mint
2 Sprig(s)
Dill
10 Drop(s)
Chili paste (sriracha)
  • Olive oil
  • Salt and pepper
Ras-el-hanout lamb kefta, grilled dates, mint yogurt and cucumber

Preparation time: 40 min

Preheat your barbecue at 450 °F

  • Preparation

    Slim the garlic and herbs for the tzatziki. Cut the shoulders and dates into strips. Zest and juice the lemons. Grate the cucumber and salt to remove excess water. Press in a clean cloth to remove all of the water. Finely chop the chives and parsley.

  • Kefta

    In a mixing bowl, combine the lamb, garlic, chives, egg and raz-el-hanout. Mix well and form your egg shaped meat balls. Grill for 10-15 minutes or until done.

  • Dates

    We have perforated rack, place the dates and willots and drizzle with oil. Grill for 5 minutes and then combine in a bowl with lemon juice, zests and parsley.

  • Tzatziki

    In a mixing bowl, combine the sour cream, herbs, lemon juice, sriracha and cucumber. Season to taste before serving.

You can replace the ground lamb by and ground meat of your choice!

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