Keftas and Spicy Dip

 

12 skewers

For the koftas

• 15 ml cumin seeds, crushed
• 15 ml coriander seeds, crushed
• 15 ml fennel seeds, crushed
• 5 ml crushed hot pepper
• 30 ml olive oil
• 1 shallot, chopped
• 2 garlic cloves, minced
• 450 g minced lamb
• 1 egg
• 60 ml breadcrumbs
• Salt and pepper

For the spiced yogurt

• 125 ml sour cream
• 5 ml harissa
• 1 roasted red pepper, chopped
• 30 ml fresh cilantro, chopped
• Salt and pepper

1. In a small bowl, combine the cumin seeds, coriander, fennel and hot pepper.
2. In a small skillet, heat the olive oil and sauté the shallot and garlic for 1 minute; add the spice mix and continue cooking for 1 minute, set aside.
3. In a large bowl, mix the minced meat, egg and breadcrumbs with the previous mixture; stir well and season.
4. Shape elongated meatballs and stick one on each previously soaked wooden skewer.
5. Place the skewers on a baking sheet and cook for 20 minutes at 400F (200C) or cook for 15 minutes on the barbecue over medium heat.
6. In a small bowl, combine the spiced yogurt ingredients and serve with the koftas.

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