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Chicken + Lamb Blend – Lamb Kefta with Mint Chutney

Looking for a delicious, different, and easy dish to impress your friends or family? This Lamb Kefta with Mint Chutney is the one for you. It sounds, looks, and tastes fancy. This delicious meal is made using our Chicken + Lamb blend and it is a crowd favorite. Our favorite young aspiring chef Cecilia Azar created this meal for us and she did a fantastic job. Check out her instagram and blog @apricotandsage.

See below for the recipe!


Lamb Kefta + Mint Chutney and Pomegranate

Makes 4 kebabs



For the Kefta:

· 1 lb. (3 patties) Crossover Meats Chicken + Lamb blend

· 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 patties, finely chopped herbs, and breadcrumbs until just well incorporated into a meatball mixture, 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.

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