They say necessity is the mother of all invention. For me, the mother of all invention is boredom. That’s how these kefta came about.There is sort of a running joke between my husband and I. I’ll make something he loves and he’ll say “I better enjoy it because you will never make it again.” And he’s kind of right. I have a few staples that I make more than once. You know, chilli, meatloaf, roast chicken- your basics. But for the most part, I make something original every night. Before you go thinking I’m this uber-creative cook, please understand that it’s actually because I have a bad memory and I can never remember what I put in my recipes. Obviously now I write them down, but I rarely refer to them. Anyhow, I digress. Back to the recipe.
What’s a girl to do with ground beef? Well there are about a million and one things to do with ground beef. Soup? no, it’s a little hot out. Burgers? no, the hubby will want it on a bun and I don’t have any. Meatloaf? no can do. In my house we must have mushrooms for meatloaf and I’m fresh out. As I turn around to see what my little one has gotten into now, I see that she has retrieved some skewers out of the drawer. Aha! Kefta! Thank you Evi for the inspiration.
Kefta is a Moroccan street food that is typically made with lamb or beef and seasoned with any combination of cumin, paprika, coriander, minced onion and/or cinnamon. Sounds delicious right? It is. But I’ve been in an Italian mood lately, so I decided to forego the Moroccan spices and throw my own Italian spin on these kefta. I couldn’t go wrong. It’s beef on a stick. Kids love food on a stick (not that I’ve come across anything that my little one wont eat). But then if you’re eating food on a stick, a dipper is imperative. Enter avocado cream sauce and we have a winner winner kefta dinner.
- wooden skewers. You will need anywhere from 12-15, depending on how big you make your kefta.I like these bamboo ones.
Ingredients for the kefta:
- 2 lbs grass-fed ground beef
- 1 medium onion, grated
- 4 cloves of garlic, grated
- 2 tbsp dried rosemary
- 2 tbsp fennel seed
- 1 tsp crushed red pepper flake
- 1 tbsp sea salt
- 2 tsp black pepper
- coconut oil and/or butter for cooking your kefta
It’s really important to grate the onion for 2 reasons. First of all, were not cooking the onion prior to mixing it with the meat, so if you chop it you’ll end up biting into large chunks of onion in the end and that’s not what we’re going for. 2. When you grate it, the juice of the onion gets into the meat mixture and gives great flavor and helps keep it moist and juicy. The same goes for the garlic.
Ingredients for the Avocado Cream Sauce:
- 3/4 cup plain Greek yogurt. If you want to make this recipe Paleo friendly, just substitute the dairy yogurt for coconut yogurt! It will be equally delicious!
- 1 ripe avocado
- juice of 1 lemon
- sea salt and pepper to taste
- Place your wooden skewers in a dish with water to soak for at least 30 minutes. You don’t want them to burn when you cook the beef!
- Place your ground beef into a large mixing bowl. Grate in your onion and garlic. Add in the spices and mix just enough to distribute everything throughout the meat. You don’t want to overwork it because they meat may become tough. Place the mixture in the fridge for about 30 minutes to marry the flavor.
- In the mean time, throw your yogurt, avocado and lemon juice in the blender and give it a whir. Taste, and season with sea salt and pepper accordingly.
- Take the meat mixture out of the fridge. Dry the water off of your skewers. Grab approximately 1/4 cup of the meat mixture and form it around the skewer into sort of a long-ish patty shape. Continue this process until you’ve shaped all of the meat onto the skewers.
- To cook, heat a grill pan (or skillet or outdoor grill) over medium-high heat. For my fat, I used a combo of butter and coconut oil, just a couple of tbsp.
- Cook the kefta about 4-5 minutes on each side until cooked through
- Serve with the tangy Avocado Cream Sauce on the side. Delicious!
You guys will love this recipe! Enjoy!
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