Kefta d'agneau au ras-el-hanout, dattes grillées, yogourt à la menthe et concombre
Recettes Entrées, Agneau, Légumes et Fruits
Perfect for the grill, these spicy little lamb balls will impress the gallery!
The sweet-salty mixture that comes from grilled dates is simply delicious ...
IngrédientsRecette pour 4 personnes
- Huile d'olive
- Sel et poivre
Temps de préparation: 40 min
Préchauffez votre barbecue à 450 °F
- Mise en place
Chop the garlic and herbs for the tzatziki sauce. Cut dates and shallots in strips. Zest and squeeze the lemons. Grate the cucumber and make it disgorge with a pinch of salt, then squeeze it in a clean cloth to remove as much liquid as possible. Chop parsley and chives.
Gather the chopped lamb, garlic, chives, egg and raz-el-hanout in a bowl. Mix together and shape egg-shaped pellets. Grill the keftas for 12 to 15 minutes.
Place dates and shallots on a perforated plate, lightly oil the strips. Grill for 5 minutes, then mix with lemon juice, zest and parsley.
In a bowl, combine the sour cream with the herbs, lemon juice, sriracha and cucumber. Season with salt before serving.
The lamb can be replaced by any kind of minced meat.