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
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:
- Preheat oven to 180° Celsius (350° Fahrenheit)
- In a large bowl, place lamb mince, cumin, paprika, coriander, parsley, lemon zest, salt and pepper and knead for combine.
- 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.
- Make the minted yoghurt. Combine lactose free plain yoghurt with sugar, mint and garlic infused EVOO in a small bowl and mix well.
- Serve with salad and toasted sourdough
Modifications:
Dairy free: Use dairy free yoghurt
Gluten Free: Use gluten free bread
