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Lamb Kefta with Dates and Sage
[Photograph: Nick Kindelsperger]
Adapted from The Ethnic Paris Cookbook
About This Recipe
| Yield: | serves 3 to 4 |
| Active time: | 30 minutes |
| Total time: | 45 minutes |
| This recipe appears in: | Dinner Tonight: Lamb Kefta with Dates and Sage |
Ingredients
- 2 sprigs fresh sage, stems discarded
- 17 dates
- 1 pound ground lamb
- Salt and pepper
- 4 to 6 pitas
- Hummus
Procedures
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1
Add the sage leaves and dates to a food processor, and process until the finely chopped. Use a spatula to scrape down any bits that have stuck to the sides. Add the ground lamb, and process until it forms a slightly chunky paste. Season with salt and pepper.
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2
Divide the mixture into 10 balls. Mold each ball onto a skewer until it looks resembles a "flat sausage." (Note: Soak wooden skewers for 30 minutes or use metal skewers if using an outdoor grill.)
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3
Heat a cast-iron grill pan or a grill over medium heat. Add the skewered meat and cook until caramelized and completely cooked, about five minutes a side. Reduce heat to medium-low if the meat starts to burn.
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4
Serve the skewers with pita and hummus.
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