Mix up your culinary genres a bit when you combine lamb kefta, traditionally from Morocco, with Greek yogurt spiced with harissa paste from nearby Tunisia. Then put them all on top of naan bread—from India, of course, for a perfectly harmonious appetizer, ready to be served at catered parties, buffets, or as a plated appetizer.
Ingredients
LAMB KEFTA
HARISSA YOGURT
Directions
FOR THE KEFTA
- In a large bowl, combine the ground lamb with the onion, garlic, cilantro, za’atar, coriander, cumin, and salt and pepper to taste.
- Fold in the feta cheese. Divide the lamb mixture into 2-ounce portions and shape each one into a cylinder about 2 inches long.
- Skewer the lamb with presoaked 6-inch bamboo skewers, pushing through the top of the cylinder and pulling all the way through until the meat is resting on the blunt end of the skewer. (You may have to gently squeeze the lamb around the skewer to hold it in place.)
- Chill for at least one hour or overnight.
FOR THE YOGURT
- In a bowl, combine the yogurt, harissa, lemon juice and sugar.
TO PREPARE THE DISH
- Prepare a hot grill and brush each naan with a little olive oil.
- Grill evenly, about 30 seconds on each side. Keep warm.
- Drizzle the lamb with olive oil and grill for 2 minutes on each side; finish the lamb by cooking in a 350-degree oven for 5 minutes.
- Season the cucumber slices with salt and pepper.
- Serve each lamb skewer on the grilled naan, topping with 1 tablespoon of yogurt sauce. Garnish the skewers with za’atar, cilantro and the seasoned cucumbers.
