Lamb & Beef Kefta Recipe

Prepare onion

Peel and finely grate half a yellow onion. Place grated onion in a fine mesh sieve or cheesecloth, press or squeeze to remove excess liquid. Measure 1/2 cup of the drained grated onion and reserve. Discard or reserve extra liquid for another use.

Combine meats and aromatics

In a large bowl, add 1/2 lb ground lamb and 1/2 lb ground beef. Add the drained grated onion, 1/4 cup finely chopped parsley, 2 tbsp finely chopped mint, and 3 minced garlic cloves.

Add spices and binder

Add 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika, 1/4 tsp ground cinnamon, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Add 2 tbsp extra-virgin olive oil and 2 tsp ice water — the water helps keep the meat tender and the oil adds moisture.

Mix gently

Using clean hands, mix the ingredients until evenly combined. Work the mixture no more than necessary — about 30 to 45 seconds — to avoid compacting the meat. Taste a small pinch by pan-frying (optional) and adjust seasoning if necessary.

Portion and shape onto skewers

Divide the mixture into 8 equal portions (about 2 oz each). With wet hands, form each portion into an elongated sausage shape around each skewer, tapering the ends slightly so they grip the skewer. Press firmly but not overly tight.

Chill briefly

Place skewered kefta on a tray and refrigerate for 15–30 minutes to help them hold their shape and to let flavors meld. If using wooden skewers, ensure they were soaked for at least 30 minutes before use.

Cook the kefta

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Brush the grill grates or pan lightly with oil. Grill the kebabs 3–4 minutes per side, turning to get even char and cook through. Internal temperature should reach 160°F (71°C) for mixed lamb/beef. Alternatively, broil on a lined sheet 4–5 minutes per side.

Rest

Transfer cooked kefta to a plate, brush with a thin layer of the Lemon-Olive Oil Finish (see below), and let rest 3–5 minutes to retain juices.

In a small bowl, whisk together 1 tbsp fresh lemon juice, 1 tbsp extra-virgin olive oil, 1 tsp lemon zest, and 1/4 tsp flaky sea salt. After grilling, brush a little of this mixture over each kefta (about 1/2 tsp per skewer) to brighten flavors and add gloss.

Prepare cucumber

Peel, halve lengthwise, and seed the English cucumber. Finely grate the cucumber, then place it in a sieve or clean towel and squeeze out as much liquid as possible. You should end up with roughly 1/2 cup drained grated cucumber.

Mix tzatziki

In a bowl, combine 1 cup Greek yogurt, the drained 1/2 cup grated cucumber, 1 finely minced garlic clove, 1 tbsp chopped fresh dill, 1 tsp fresh lemon juice, 1 tsp extra-virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Stir until smooth. Taste and adjust salt, lemon, or garlic to preference.

Chill

Cover and refrigerate the tzatziki for at least 20 minutes to let flavors meld. Bring to cool room temperature before serving if preferred.

Arrange kefta on a platter. Spoon tzatziki into a small bowl or dollop beside the skewers. Drizzle remaining 1 tbsp extra-virgin olive oil over the kefta and sprinkle 1 tbsp chopped parsley and a pinch of flaky sea salt. Serve with lemon wedges for squeezing.