Kefta Dog with Roasted Tomatoes, Ballpark Style
Course: Dinner, Main DishCuisine: Mediterranean, AmericanDifficulty: Easy
Servings
6
servingsCooking time
25
minutesTotal time
1
hour55
minutesIngredients
- Oven Roasted Tomatoes
4 Roma tomatoes, quartered
1 teaspoon olive oil
Kosher salt and freshly ground black pepper
- Kefta Dog
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground allspice
1/4 teaspoon cayenne
4 cloves garlic, grated
1 shallot, minced
Kosher salt and freshly ground black pepper
1 pound ground lamb
Olive oil
- Infused Greek Yogurt
1/2 cup Greek yogurt
1 packed tablespoon fresh chopped parsley
1 tablespoon tahini paste
1/2 teaspoon granulated garlic powder
1/2 lemon, juiced and zested
Kosher salt and freshly ground black pepper
Directions
- For the tomatoes: Preheat an oven 325 degrees F. Toss the tomatoes with the olive oil, salt and pepper. Spread them evenly in a roasting pan with a rack inside if possible (the rack helps allow the tomatoes to evaporate water). Let them roast for about 1 1/2 hours checking for hotspots in your oven (rotate the entire pan if needed).
- For the kefta dog: Preheat a grill pan. Combine the coriander, cumin, paprika, allspice, cayenne, garlic, shallots and some salt and pepper, and mix. Mix in the lamb in small pieces so the seasoning distributes evenly.
- Mold lamb into 5 1/2-inch-long hot dog shapes onto your skewers. Drizzle each with olive oil. Place on the grill pan, and cook on each side for about 4 minutes, for a total of 7 to 8 minutes.
- For the yogurt: Add yogurt, parsley, tahini, garlic powder, lemon zest and juice into a mixing bowl and incorporate well. Season with salt and pepper.
- Serve the kefta dogs with the infused yogurt and roasted tomatoes.
Equipment
- 6 Wooden Skewers
