TasteFood

My Big Fat Greek Dinner: Grilled Spiced Lamb Kefta Skewers

Labor Day is fast approaching and what better way to close out the summer than with a Greek inspired grill party? These Spiced Lamb Kefta Skewers are perfect for the barbeque. Their spice and heat stand up well to the char from the grill, especially when accompanied by a fiery Harissa and a creamy Tsatsiki as condiments.  Round out the menu with a Fattoush Salad and  Roasted Potatoes with Garlic and Mint.  By the end of the meal your tastebuds will be singing, and your guests will be begging for more. What else could you ask for? Oh, yes - a nice wine and perhaps a little Ouzo.

 

Grilled Spiced Lamb Kefta Skewers

Addictively good and perfect for entertaining, these skewers call for budget-friendly ground lamb and may be prepared in advance. Makes 16.

16 small bamboo skewers

2 pounds (1 kg.) ground lamb
1 medium yellow onion, finely chopped, about 1 cup
3 garlic cloves, minced
1/2 cup fresh mint leaves, finely chopped 
1/2 cup fresh cilantro leaves, finely chopped
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cayenne, or to taste

Extra-virgin olive oil for brushing
Fresh mint or basil leaves for garnish
Pita bread


Soak bamboo skewers in warm water 30 minutes before assembling kebabs. 
Combine all the lamb, herbs and spices in a bowl.  Mix well.  Gather a small handful of the meat in your hand and form it lengthwise around a skewer so that the meat is covering 3/4 of the skewer.  Place on plate or tray. Repeat with remaining meat and skewers.  Lightly brush the kebabs with olive oil.  (Kebabs can be prepared to this point up to 6 hours in advance.  Cover with plastic wrap and refrigerate.  Remove from refrigerator 30 minutes before grilling.)
Grill on barbeque or in oven, turning to brown all sides, until cooked through, about 8 minutes.  Arrange on plates or serving platter and garnish with fresh mint or basil leaves.  Serve with pita bread, tsatsiki and harissa.

For a complete menu, serve the lamb with these recipes from TasteFood:
 
Harissa

 

Fattoush Salad

 

  Roasted Red Potatoes with Garlic, Lemon and Mint

Grilled Lamb Loin Chops with Lemon Mint Salsa Verde and Flageolets

 

You say spring and I say lemons. I also say lamb - and mint. Put all of that together, and you might end up with Grilled Lamb Loin Chops with Lemon Mints Salsa Verde. This is a bright and assertive variation on a classic combination of ingredients, with the added kick from the salsa. I like to serve this dish with flageolets, another traditional complement to lamb. The flageolets offer a homey, mellow palate that gently offsets the lamb and the piquant salsa verde.

 
Grilled Lamb Loin Chops with Lemon Mint Salsa Verde and Flageolets
 
This recipe is quick and easy to prepare - perfect for a weeknight dinner. Serves 4. 

8 lamb loin chops
4-5 tablespoons extra-virgin olive oil, divided
salt
freshly ground black pepper
1 cup chopped fresh mint leaves
1/2 cup chopped Italian parsley leaves
3 spring onions, green parts only, finely sliced
3 anchovy filets, rinsed and minced
1 garlic clove, minced
1 tablespoon salted capers, rinsed, chopped
2 teaspoons finely grated lemon zest
1/4 teaspoon crushed red pepper flakes
1 tablespoon freshly squeezed lemon juice
 
Flageolet beans - optional (recipe below)

Arrange lamb in one layer in a deep dish or pan. Coat with 2 tablespoons olive oil. Sprinkle on all sides with salt and pepper. Let rest at room temperature while you prepare the Salsa Verde.
Combine mint, parsley, green onions, anchovies, garlic, capers, lemon zest and crushed red pepper in a bowl. Gently toss to blend well. Mix 2 tablespoons olive oil, lemon juice and 1/2 teaspoon pepper together in a small bowl. Pour over the salsa. Toss to combine.
Heat a cast-iron grill pan or a skillet with 1 tablespoon olive oil over medium-high heat. Add lamb in one layer. Brown on both sides, turning once, about 6 minutes for medium rare. Remove from pan. 

If serving with flageolet beans, spoon beans into center of plate. Arrange lamb over beans. Top with Lemon Mint Salsa Verde.
 
For the flageolets:
2 cups flageolet beans, picked over and rinsed
1 head of garlic, halved horizontally
1 onion, peeled, quartered
1 carrot, peeled, cut in large chunks
3 thyme sprigs
1 bay leaf
salt
1 tablespoon extra-virgin olive oil
freshly ground black pepper
2 tablespoons chopped Italian flat leaf parsley

Place the beans in a large pot. Add enough cold water to cover the beans by 2 inches. Bring to a boil; boil one minute. Turn off heat. Cover and let beans sit at room temperature for one hour. Drain and rinse. Place drained beans, garlic, onion, carrot, thyme and bay leaf in a large pot. Add enough cold water to cover by 3 inches. Bring to a boil; reduce heat and simmer until beans are tender, 1-2 hours, depending on age of beans. Remove from heat. Stir in one teaspoon salt. Let beans cool in liquid. (Beans can be prepared one day in advance. Refrigerate in cooking liquid.)
 
To serve, drain beans, reserving liquid. Heat one tablespoon olive oil in skillet over medium heat. Add garlic and saute until fragrant, 30 seconds. Add beans and cook, stirring to coat until beans are heated through. Season with salt and pepper. Add 1/2 cup reserved liquid and heat over medium-low heat. Before serving, stir in chopped parsley.
 

If you like this recipe you might enjoy these recipes from TasteFood:

Grilled Leg of Lamb with Rosemary and Garlic

 

 Mint and Feta Stuffed Leg of Lamb with Balsamic Blood Orange Sauce 

 

 Seven Hour Lamb - Gigot de Sept Heures

or these lamb recipes from the foodblogs:
Crockpot Lamb Vindaloo from A Year of Slow Cooking
Curry Potato Soup with Lamb Meatballs from Wasabimon
Rosemary Lamb Noisettes from Use Real Butter
Basque Lamb Stew from Simply Recipes

Mint and Feta Stuffed Leg of Lamb with Balsamic Blood Orange Sauce

  

Lamb, mint and feta are a match made, if not in heaven, than at least in Greece. One of my favorite preparations of lamb is to simply butterfly a leg, smear it with olive oil, garlic and salt and roast it in the oven or on the grill. In this case, I have taken the simplicity of this recipe one sweeping step further to integrate feta, mint and blood orange. A mixture of feta, mint, garlic and blood orange zest is spread on the inside of the leg, which is then rolled up and seared before roasting in the oven. While the lamb finishes in the oven, a sweet-tart reduction is made with blood orange juice, red wine and balsamic vinegar. The final flourish is a garnish of fresh mint and blood orange zest, brightening the entire dish. The angels are singing.

Mint and Feta Stuffed Leg of Lamb with Balsamic Blood Orange Sauce
Serves 4-6

2 pounds boneless half leg of lamb, butterflied, excess fat removed
3 garlic cloves; 1 cut in slivers, 2 minced
3 tablespoon olive oil
1 teaspoon ground cumin
salt
freshly ground black pepper
1 1/2 cups crumbled feta cheese
1/4 mint leaves, chopped
1 tablespoon finely grated blood orange zest
1/2 cup red wine
1 cup freshly squeezed blood orange juice
2 tablespoons balsamic vinegar
2 teaspoons light brown sugar

Blood Orange and Mint Gremolata (see below)

Arrange lamb, fat-side down, on a work surface. Place a sheet of plastic wrap or parchment over lamb. Pound with a mallet or heavy skillet to flatten lamb in thickest parts. Remove parchment. Make shallow incisions with a small knife in the fat. Insert garlic slivers in incisions. Rub lamb all over with 1-2 tablespoons olive oil. Sprinkle cumin, 1 teaspoon salt and 1 teaspoon pepper all over lamb. (The lamb may be prepared to this point up to 12 hours in advance. Cover with plastic wrap and refrigerate.) 

Preheat oven to 375 F. Combine feta, mint, orange zest and minced garlic in a small bowl. Add 1/2 teaspoon freshly ground black pepper. Place lamb on work surface, fat-side down. Spread feta over lamb, leaving a 1" border all around. Roll up meat to enclose filling, tucking in ends if possible. Tie with kitchen string in 1-2 " intervals. 
 
Heat one tablespoon olive oil in skillet over medium-high heat. Add lamb, seam-side down. Sear on all sides, about 6 minutes. Transfer to baking pan. Roast in oven until instant read thermometer reads 140 F, basting occasionally, about 40 minutes. Remove from oven. Cover with foil and let rest 10 minutes. 

While lamb is roasting, deglaze skillet. Add red wine to pan, scraping up any bits from lamb. Reduce by half. Add blood orange juice, balsamic vinegar and brown sugar. Simmer, stirring, until thickened. Strain. Add 1/2 teaspoon salt, or to taste.  Discard strings from lamb. Cut in 1" slices. Scoop up any extra cheese that may have oozed into the pan, and spoon it over the lamb. Serve drizzled with balsamic blood orange sauce and garnished with Blood Orange and Mint Gremolata.

Blood Orange and Mint Gremolata

1/2 cup mint leaves, chopped
2 teaspoons blood orange zest
1 small garlic clove, minced

Toss the ingredients together in a small bowl. Serve with lamb.

And while we are on the subject of lamb, you might also enjoy these TasteFood recipes:
 
Grilled Spiced Lamb Kebabs

 Seven Hour Lamb - Gigot de Sept Heures







 Lamb Kefta and Vegetable Couscous

and more lamb recipes from the foodblogs:
Marinated Lamb Loin Chops from Cooking with Amy
Lamb Curry with Cauliflower from Kalyn's Kitchen
Mint and Lamb Shepard's Pie from No Recipes
Lamb Tagine with Prunes and Apricots from The Perfect Pantry