Kefta are a deliciously spiced Moroccan kebab usually made with lamb or beef. I’ve gone mostly, traditional with these using cumin, paprika, coriander and parsley. If you want to give them a bit of a kick, you can also add a little cayenne pepper (yes, I like mine spicy). The minted yoghurt finishes them off and our recipe of course includes prebiotic fibre for gut health. Serve them with flat bread and salad on a balmy summer evening for that real Moroccan feel.

Low FODMAP Moroccan Kefta with minted yoghurt

  • Prep time: 15 minutes
  • Cooking time: 15-20 minutes
  • Serves: 4

Print recipe

You will need:

Kefta

  • 500g (1lb) lamb mince
  • 1 tbsp ground cumin
  • 1 tbsp ground paprika
  • ¼ tsp cayenne pepper (optional)
  • 1 tbsp fresh coriander, chopped
  • 1 tbsp flat parsley, chopped
  • 1 tsp lemon zest, chopped
  • 1 tbsp garlic infused EVOO
  • Salt & pepper to taste

Minted yoghurt

  • 1 cup lactose free plain yoghurt
  • ¼ tsp sugar
  • 1 tbsp mint, chopped
  • 1 tsp garlic infused EVOO
  • 2 tsp Kfibre

Make it:

  1. Preheat oven to 180° Celsius (350° Fahrenheit)
  2. In a large bowl, place lamb mince, cumin, paprika, coriander, parsley, lemon zest, salt and pepper and knead for combine.
  3. Shape kefta into small sausage like logs and thread on skewers. Arrange the skewers on a lined oven tray and drizzle with garlic infused EVOO. Cook in oven turning a few times for 15-20 minutes until cooked to your liking.
  4. Make the minted yoghurt. Combine lactose free plain yoghurt with sugar, mint and garlic infused EVOO in a small bowl and mix well.
  5. Serve with salad and toasted sourdough

 

Modifications:

Dairy free: Use dairy free yoghurt

Gluten Free: Use gluten free bread