Kefta Dog with Roasted Tomatoes, Ballpark Style
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 304
- Total Fat
- 24
- Saturated Fat
- 9
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 16
- Cholesterol
- 58
- Sodium
- 389
- Total: 1 hr 55 min
- Active: 25 min
Ingredients
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
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.