Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.
Recipe information
Yield
6 Servings
Ingredients
Preparation
Step 1
Toast fennel and cumin seeds in a small dry skillet, over medium-high heat, tossing often, until fragrant, about 1 minute; let cool, then chop, or coarsely grind in a spice grinder.
Step 2
Transfer fennel and cumin to a food processor along with onion, garlic, parsley, cilantro, mint, and coriander, and process until very finely chopped, scraping down sides of bowl as needed. Transfer mixture to a large bowl, add lamb, season with salt and pepper, and, using your hands, gently mix together until evenly combined. Chill mixture at least 1 hour.
Step 3
DO AHEAD: Lamb mixture can be made up to 1 day ahead; keep chilled.
Step 4
Prepare grill for medium-high heat and lightly oil grill grates. Divide lamb mixture into 8 portions. Form each portion into a 5”-long sausage shape. Insert a metal skewer lengthwise through each portion. Drizzle with oil and grill, turning occasionally, until just cooked through (do not overcook or the kefta will be dry), 8–10 minutes.
Step 5
Meanwhile, mix together yogurt, tahini, and ¼ cup water in a small bowl until smooth; season with salt and pepper.
Step 6
Serve kefta with yogurt sauce, cilantro, and lemon wedges. Serve with warm pita.
