Kefta d'agneau au ras-el-hanout, dattes grillées, yogourt à la menthe et concombre

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 ...

L'astuce du chef

The lamb can be replaced by any kind of minced meat.

Ingrédients

Recette pour 4 personnes

Kefta

350 Gr

Agneau haché

1 Unité(s)

Oeuf entier

1 Cuil. à soupe

Ras el hanout

15 Brin(s)

Ciboulette

3 Gousse(s)

Ail

Dattes

8 Unité(s)

Dattes

2 Unité(s)

Échalote

1 Unité(s)

Citron

4 Branche(s)

Persil

Tzatziki

150 Ml

Crème sûre

1 Unité(s)

Citron

0.50 Unité(s)

Concombre

10 Feuille(s)

Menthe

2 Branche(s)

Aneth

10 Goutte(s)

Pâte de piment (sriracha)

Huile d'olive
Sel et poivre

Kefta d'agneau au Ras-el-hanout, dattes grillées, yogourt à la menthe et concombre

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.
Kefta

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.
Dattes

Place dates and shallots on a perforated plate, lightly oil the strips. Grill for 5 minutes, then mix with lemon juice, zest and parsley.
Tzatziki

In a bowl, combine the sour cream with the herbs, lemon juice, sriracha and cucumber. Season with salt before serving.