Familiar with Kafta? It’s a Middle Eastern lamb and beef dish that is typically served as kabobs.
I simply did not want to kabob these; I wanted to take the sticks out of the equation so I could play with them more than working around skewers. Don’t get me wrong – I do love kabobs.
Making them is half the fun.
Kafta is one of the most versatile little things – you can put it in pita bread with hummus and tabbouleh (one of my favorites), make it a burger, or just eat it by itself. I decided to serve mine over fragrant Jasmine rice, arugula and tzatziki. I LOVE tzatztiki –
I could literally eat a bowl of tabbouleh and tzatziki just alone.
If you’ve never made Jasmine rice, it’s seriously a beautiful kitchen experience. The aroma is overwhelmingly fragrant.
The rice combined with peppery arugula and fresh tzaziki sauce is delicious AF. You could also just stick a little fork in them and dip them in whatever you want.
A squeeze of lemon, perhaps??
Yessss…that works too.
This is a dish that’s easy, delicious, and freezable! Throw several in a few freezer bags and pull them out to put together an easy dinner or lunch.
Ooohhh – crumble them and make nachos? Greek nachos – that would be fabulous. What comes to mind immediately is putting them over warmed pita chips, crumbled feta cheese, olives, onions, tomatoes and tzatziki. YES!!
This is filling without being over filling. They actually taste better the next day.
Here’s your printable –
- 1/2 lb. ground lamb
- 1/2 lb. ground Italian sausage
- 1 tbsp almond flour
- 1 egg
- 1 tbsp Moore's original
- 1/4 cup Parmesan cheese, shredded
- 1/3 cup green olives, chopped
- 1/4 cup red onion, diced
- 1 tsp allspice
- 1 tbsp garlic, minced
- 1/4 lemon, squeezed
- 1 tsp pepper
- Olive oil
- Jasmine rice, cooked
- Arugula, washed
- 1/2 cup plain Greek yogurt, or sour cream
- 1/2 cucumber, diced
- 1/4 lemon, squeezed
- 1 tsp dried dill
- 1 tsp salt
- Combine all ingredients except olive oil and refrigerate for 30 minutes.
- Remove from fridge, roll into golf ball sized meatballs.
- Bring a large saute pan over medium high heat and add about 3 tbsp olive oil; add meatballs and brown on both sides.
- Reduce heat to medium low and add 2 tbsp water to steam; cover for 2 minutes.
- Uncover and turn to brown evenly, remove when water has evaporated.
- Combine all ingredients.
- Serve Kafta over rice, arugula and drizzled with tzaziki.