LAMB KEFTA + MINT CHUTNEY

It’s been a minute, I know. This past year has been a busy one, but I’m back now and come bearing an exciting company to talk about!

Crossover Meats is a sustainable meat company that blends chicken protein with beef, lamb, and pork with the goal of reducing the negative environmental impact of meat production. They are also GMO-free and don’t add any harmful additives in their products, which sets them miles apart from other companies in the sustainable meat production industry. You can read more about their mission here.

I recently worked with them to create 3 recipes using their meat blends, and while I really enjoyed all of their products, the Chicken + Lamb blend might just be my favorite.

I, for one, love the somewhat gamey, grassy, and strong flavor of lamb. Though, I know it might not be everyone’s cup of tea. Besides the health and environmental benefits that the Chicken + Lamb blend from Crossover Meats offers, it also makes a great option for those who don’t particularly like the robust taste of lamb. The chicken definitely mellows out the lamb into a blend that I find to be extremely balanced and versatile, as opposed to purely ground lamb.

Another notable trait about the Chicken + Lamb blend is that the final result is incredibly tender and juicy. Ground lamb alone can be tough, especially in a burger or meatball, but I was suprised at how pleased I was with the texture of the kefta after cooking.

When I was in Morocco last March, I tried lamb in various capacities. Once was in my all-time favorite Moroccan dish, pastilla—a sweet and savory pastry dish filled with either a lamb, pigeon, or chicken filling (traditionally) and topped with confectioner’s sugar. I also had lamb in stews and tagine, but one of my favorite ways I ate it was in the street food, specifically lamb Kefta. We went to some nicer restaurants that were incredible while there, but the street food we ate turned out to be some of my favorite bites of the trip—the Kefta being one of those bites. Kefta is a type of meatball native to the Middle East and frequently eaten in the Balkan, Middle Eastern, North African, and South Asian countries. Usually Kefta is cooked on a kebab and can come in different shapes (not always in perfectly round ball form like the meatballs we know). The ones I ate in Morocco were my firsts and definitely set the bar high for all future Kefta I have tried and will try.

This kefta is not traditional like the ones I indulged in on the streets of Marrakech, but it is insanely quick and easy to make and combines a few of my favorite flavors perfect for the summer months. The spiced, herbaceous, and savory Kefta paired with the sweet and refreshing mint chutney is a divine match. Topping it with the fruity and acidic bite of the pomegranate rounds out the lamb even more. This makes a great appetizer or snack as is, but it would also be delicious served on a salad, in a pita, or over some couscous for a more filling meal.

Moroccan Lamb Kefta + Mint Chutney and Pomegranate

Makes 4 kebabs

For the kefta:

• 1 lb. Crossover Meats Chicken + Lamb blend patties (3 patties), or 1 lb. ground lamb

• 1/4 cup each: fresh cilantro, fresh mint, fresh parsley leaves - finely chopped

• 1/2 red onion

• 1 1/2 tsp. salt

• 1 tsp. black pepper

• 2 garlic cloves

• 1/3 cup fine breadcrumbs (I made mine out of toasted leftover pita bread, but any other bread or panko works)

• 4 kebab skewers

For the mint chutney:

• 3/4 cup packed fresh mint leaves

• 1/2 cup packed fresh cilantro leaves

• juice from 1 lemon

• 3 tbs. white wine vinegar

• 1/2 tsp. salt

• 1/2 tsp. ground black pepper

• 2 tbs. white sugar

• 2 garlic cloves

• Garnishes: Pomegranate arils and fresh mint leaves

  Preheat the oven to 375ºF. Soak the skewers in a dish of warm water while preparing the kefta.

  In a food processor, blend the red onion, salt, pepper, and garlic cloves for the kefta together until just pureed. Leaving some chunks is good as long as there are no large onion pieces. Mix with the ground meat, finely chopped herbs, and breadcrumbs until just well incorporated, making sure not to over mix.

  Remove the skewers from the water and set on a towel to dry. Form the meat into slightly flattened oval shaped meatballs. Skewer 2 meatballs on each skewer. Set on a lightly greased baking sheet and cook for 20 minutes, or an until an internal temperature of 160ºF is reached.
  

  While the kefta are cooking, prepare the mint chutney. In a blender or food processor, add all ingredients except for the garnishes. Blend until just combined, again keeping it slightly chunky. Add more salt, pepper, vinegar, and/or sugar to taste. Refrigerate until ready to serve.

  Let the kebabs rest for 5 minutes to cool and firm up. To plate, serve with the mint chutney and garnish with pomegranate arils and mint leaves.