| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 4 Roma tomatoes, quartered
- 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne
- 4 cloves garlic, grated
- 1 shallot, minced
- Kosher salt and freshly ground black pepper
- 1 pound ground lamb
- Olive oil
- 1/2 cup Greek yogurt
- 1 packed tablespoon fresh chopped parsley
- 1 tablespoon tahini paste
- 1/2 teaspoon granulated garlic powder
- 1/2 lemon, juiced and zested
- Kosher salt and freshly ground black pepper
Instructions
- For the tomatoes: Preheat an oven 325 degrees F. Toss the tomatoes with the olive oil, salt and pepper. Spread them evenly in a roasting pan with a rack inside if possible (the rack helps allow the tomatoes to evaporate water). Let them roast for about 1 1/2 hours checking for hotspots in your oven (rotate the entire pan if needed).
- For the kefta dog: Preheat a grill pan. Combine the coriander, cumin, paprika, allspice, cayenne, garlic, shallots and some salt and pepper, and mix. Mix in the lamb in small pieces so the seasoning distributes evenly.
- Mold lamb into 5 1/2-inch-long hot dog shapes onto your skewers. Drizzle each with olive oil. Place on the grill pan, and cook on each side for about 4 minutes, for a total of 7 to 8 minutes.
- For the yogurt: Add yogurt, parsley, tahini, garlic powder, lemon zest and juice into a mixing bowl and incorporate well. Season with salt and pepper.
- Serve the kefta dogs with the infused yogurt and roasted tomatoes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 304 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 58 mg |
| Sodium | 389 mg |
Reviews
Its superb!
Wow. I tried it with turkey and it was a hit in my home.
Very tasty. I added extra tablespoon of tahini to the Greek yogurt to make it taste more like a fresh hummus.
I really liked the lamb and the roasted tomatoes! I didn’t like the infused Greek yogurt so much, but I think I might have added too much tahini or something, so it was probably my own fault!
very good, just suggest adding parsley and mint to be a bit more authentic
my grandmother used to make these – we call them lula kabob (she was assyrian/armenian/turkish) i like the king’s spin on the spices, some of which we use
Are there nutritional facts for this one?
Awesome! Even finicky eaters loved this one…
This was excellent. No need for buns, just dipped in the cucumber-dill-yogurt sauce. Also I was out of coriander so I subbed in some curry powder, yummmm. The lamb needed to cook for substantially longer than indicated in order to be fully cooked through though.
Tried this tonight & it was great. We ended up substituting the ball park buns for the pitas we bought for the chicken shawarma recipe, either way I believe it would be exceptional. Trying the other recipe from this episode tomorrow.