Kefta Dinner

Ingredients

Pita breads

for the kefta
1 pound ground beef 

1 pound ground lamb
1/2 medium sweet onion (chopped very fine or grated)

1 teaspoon smoked paprika
2 teaspoons paprika
2 teaspoon cumin
3 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup fresh parsley (chopped)
1/4 cup fresh mint (chopped)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder
Metal or bamboo skewers

for the rice

1 cup basmati rice

1 3/4 cup water

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/2 tsp turmeric

1 tsp chicken buillon

salt to taste

for the cucumber salad

2 cups mini cucumber, cut in semicircle disks

1/2 cup halved cherry tomatoes or cut tomatoes on the vine

2 tbsp roughly chopped red onions

1 tsp finely chopped mint

1 tsp finely chopped parsley

salt and pepper

2 tbsp olive oil

1 tsp red wine vinegar

for the mint yogurt

1 cup Greek yogurt
1 tbsp finely chopped mint leaves
1 medium cloves garlic, grated or minced
1 tablespoon fresh juice from 1 lemon
1/2 teaspoon ground cumin 

1 tbsp olive oil
Kosher salt and freshly ground black pepper

Method

1. Mix all of the kefta ingredients together in a large mixing bowl and cover. Chill in the refrigerator for 1 hour or longer to allow the flavors to blend.
2. Make mint yogurt sauce. Place yogurt, mint, garlic, lemon juice, cumin  in a small bowl and stir to combine. Season with salt and pepper to taste. Let sit for 30 minutes, then serve, or transfer to an airtight container and store in refrigerator for up to a week.
3. Make the rice.  Add the oil in a small saucepan, add the rice and cook over medium heat until it starts to toast lightly (this will take a while since the rice is wet) then add the remaining ingredients, bring to a boil, lower the heat to low, simmer for 15 minutes.  Cover then remove from the heat and let it set aside. 
4. Preheat broiler.
5. While preheating oven, make cucumber salad. Combine all salad ingredients to a bowl.
6. Make kefta kebabs, take small amounts of kefta and shape them into cylinders or sausage shapes. Skewer the meat, squeezing it to mold it to the skewer.
7. Cook kebabs approximately 5-7 minutes each side, total of 10-14 minutes.
8. Serve kebab immediately with the rice, pita bread cucumber salad and mint yogurt sauce.

Lamb Chops with Garlic Lemon Sauce

From Food and Wine


INGREDIENTS

Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
Salt and freshly ground pepper
Pinch of dried thyme
3 tablespoons extra-virgin olive oil
10 small garlic cloves, halved lengthwise
3 tablespoons chicken or beef broth (or better than bouillon to taste)
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
Pinch of crushed red pepper

1. Season the lamb with salt and pepper and sprinkle lightly with thyme. 
2. In a very large skillet, heat the olive oil until shimmering. 
3. Add the lamb chops and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. 
4. Add garlic and turn the chops and cook until browned, about 2 minutes. Continue to brown remaining sides until chops are cooked to your liking. 
5. Transfer the chops to plates, leaving the garlic in the skillet.
6. Add the broth, lemon juice, parsley and crushed red pepper to the pan
7. Scrape browned bits stuck to the bottom and smash some of the garlic.  Cook 1 minute.
8. Pour the garlic and pan sauce over the lamb chops and serve immediately.