These lamb kebabs are seasoned with an amazing blend of warm spices and fresh herbs — quick and easy to make too!
Good morning and Happy Friday to all of you! The anticipation of the weekend is upon us again and I’m pretty sure we can all agree that is something to smile about, right?
This post is tricky. For my East coast friends, I want to give you something that brings warmth and comfort since we’ve had our fair share of snow, gusty wind, and below zero temperatures. This morning, the weather app on my phone reported 4F, but feels like -15F…whaaat?! For those who are enjoying sunny 60s and 70s (ahhh…I’m envious), I want to share with you something bold and bright. Here is a compromise: Spiced Greek Lamb Kefta with Lemon Orzo.
Lamb kefta, or kofta, sounds intimidating but it’s basically seasoned meat patties made with lamb, beef, pork, or chicken, or a combination of those. It is super simple, doesn’t require any marinating time, and tastes absolutely delicious! The fragrant spices add a good amount of warm flavors to the dish, and with the light and refreshing lemon orzo on the side, it’s a winter (or summer) party on a plate.
By the way, these kefta skewers are perfect for barbecue – their spices and heat stand up well to the char from the grill.
This dinner combines three of my favorite things to eat – meatballs, orzo, and beets (using my beet salad recipe) – into a trifecta of deliciousness!
Not a beet fan? You can go the traditional route and serve with a tomato and cucumber salad to round out the menu. Or with spicy harissa and tzatziki sauce over toasted pita. Maybe you’d want a tabbouleh salad on the side, too? Really, once you get the kefta part down, there are infinite possibilities for serving!
In the meantime, enjoy your weekend and stay warm (to those of you who are anticipating yet another snowstorm)!
- For lamb kefta:
- 1 lb ground lamb (or a mix of ground lamb and lean ground beef)
- 1 small onion, grated
- 4 garlic cloves, minced
- ¼ cup fresh mint leaves
- ½ cup fresh flat-leaf parsley
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 1 tsp salt
- ¼ tsp black pepper
- Olive oil, for cooking
- For lemon orzo:
- 1 ½ cups dried orzo, cooked until tender and drained
- 2 tbsps unsalted butter
- 2 tbsps fresh lemon juice
- 2 tsp grated lemon zest
- 1 tbsp fresh flat-leaf parsley, finely chopped
- Salt and pepper, to taste
- In a mixing bowl, combine all ingredients for the lamb kefta and mix together until evenly combined. Refrigerate mixture for at least 1 hour.
- Form lamb mixture into a 5” cylinder shape around a skewer, flattening slightly.
- Drizzle with oil and cook on a grill or grill pan over medium high heat, turning occasionally, until the lamb is cooked to desired doneness, about 8 minutes for medium. Do not overcook or the kefta will be dry.
- Meanwhile, toss cooked orzo with butter, lemon juice, lemon zest, and parsley. Season with salt and pepper to taste.
- Serve kefta with lemon orzo.