Lamb Kefta with Dates and Sage

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Lamb Kefta with Dates and Sage

[Photograph: Nick Kindelsperger]

Adapted from The Ethnic Paris Cookbook

  • Yield:serves 3 to 4
  • Active time: 30 minutes
  • Total time:45 minutes

Ingredients

  • 2 sprigs fresh sage, stems discarded
  • 17 dates
  • 1 pound ground lamb
  • Salt and pepper
  • 4 to 6 pitas
  • Hummus

Directions

  1. 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.

  2. 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.)

  3. 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.

  4. 4.

    Serve the skewers with pita and hummus.