Kefta Dog with Roasted Tomatoes, Ballpark Style

Total Time:
2 hr 5 min
25 min
1 hr 40 min

6 servings

  • 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
  • Special equipment: 6 wooden skewers

  • 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.

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    Recipe courtesy of Aaron McCargo Jr.