Kefta and Zucchini Kebabs

Kefta and Zucchini Kebabs deliver bold spice, bright herbs, and tender grill-charred zucchini in every bite. You pick up a skewer and taste warm, savory lamb or turkey flecked with pine nuts and mint, plus cooling yogurt that balances heat. This recipe rates as fast weeknight cooking yet serves proudly at weekend gatherings. First, you mix the meat with soaked bread and fragrant spices; next, you thread meatballs and marinated zucchini on skewers; finally, you grill until golden. Also, if you like bright, herbed seafood, you can try a lighter oven option like baked cod with lemon and fresh herbs for the same dinner table energy.

Why Make Kefta and Zucchini Kebabs

First, you get big flavor with little fuss. The meat mixes carry warm spices and fresh herbs, so each bite tastes layered and satisfying.

Next, you enjoy flexible timing. You can make meatballs ahead and grill later, which keeps dinner stress-free.

Finally, you save money while eating well. Ground lamb or turkey stretches into many skewers, and zucchini adds volume and freshness.

How to Make Kefta and Zucchini Kebabs

Start by balancing textures and flavors. You soak bread to add moisture, then pulse it with herbs and onion to create a tender kefta mix. Next, you form small meatballs so they cook quickly and evenly on skewers.

Then, you marinate zucchini briefly in lemon, sugar, salt, pepper, and oil to brighten its flavor and help it caramelize on the grill. Meanwhile, you whisk the yogurt sauce to cool the plate and cut through the meat’s richness. Finally, you grill both components over medium heat until golden and fragrant.

Ingredients

For the yogurt sauce:

• 1 cup plain yogurt (preferably full-fat)
• 2 tablespoons chopped fresh mint
• 1 medium clove garlic, minced
• 1/8 teaspoon kosher salt, plus more to taste

For the skewers:

• 12 (10-inch) wooden skewers, soaked in cold water for 30 minutes

For the zucchini marinade:

• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium zucchini (1 1/4 lb total), cut crosswise into 1/2-inch-thick slices

For the kefta:

• 2 slices firm white sandwich bread, torn into small pieces
• 1 small onion, roughly chopped (about 1 cup)
• 1/4 cup loosely packed fresh parsley leaves
• 1/4 cup loosely packed fresh cilantro leaves
• 1/3 cup pine nuts, toasted
• 1 pound ground lamb or ground turkey, preferably dark meat
• 1 teaspoon kosher salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon cayenne
• 1/4 teaspoon cinnamon
• 1/4 teaspoon freshly ground black pepper

Directions

1. Make sauce: Stir together yogurt, mint, garlic, and salt in a small bowl and chill until ready to serve.
2. Prepare zucchini: Whisk lemon juice, sugar, salt, pepper, and oil in a large bowl; stir in zucchini slices and marinate at room temperature.
3. Make meatballs: Soak bread in water for 10 minutes. Pulse onion and herbs in a food processor until finely chopped. Add pine nuts and chop finely. Squeeze excess water from bread, add to food processor, and pulse until well chopped. Combine with lamb or turkey in a large bowl; mix with salt and spices, forming into 36 balls.
4. Assemble and grill kebabs: Prepare grill for medium-hot cooking. Thread meatballs onto 6 skewers, and zucchini onto remaining skewers. Grill until golden and cooked through (4-6 minutes for meatballs). Serve warm with yogurt sauce. Alternatively, broil kebabs in oven on baking pans, turning once, until cooked through.

How to Serve Kefta and Zucchini Kebabs

First, serve the kebabs hot off the grill with the chilled yogurt sauce spooned over or on the side. The cool, tangy sauce cuts through the spices and tastes refreshing.

Next, pair with simple sides like flatbread, a green salad, or lemon-herb rice for a complete meal. Also, you can set out pickles, tomato-cucumber salad, or a drizzle of olive oil for brightness.

Finally, if you want a heartier pairing, serve alongside rich dishes such as garlic butter steak bites and asparagus to create a bold, mixed grill spread.

How to Store Kefta and Zucchini Kebabs

Refrigerator: You store leftover kebabs in an airtight container for up to 3 days. Wrap yogurt sauce separately to keep textures fresh.

Freezer: You freeze uncooked meatballs in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before grilling.

Reheating: Reheat kebabs in a 350°F oven for 8-10 minutes, or warm them on a medium-hot skillet for 2-3 minutes per side until heated through. Also, reheat yogurt sauce gently, or stir and serve cold.

Tips to Make Kefta and Zucchini Kebabs

• Use cold hands when mixing meat to prevent the fat from melting; this keeps the kefta tender and firm.
• Substitute ground beef for lamb if you prefer a milder flavor.
• Toast pine nuts lightly and let them cool before chopping to bring out their aroma.
• Don’t overcrowd the grill; leave space so heat circulates and you get even charring.
• Make the yogurt sauce a few hours ahead so flavors meld and you save time.
• If you skip the grill, broil kebabs on high and watch closely to avoid burning.

Variations

Mediterranean Lamb Style: Add crumbled feta and a pinch more oregano to the kefta mix for tang and herb aroma.

Spicy Turkey Twist: Use all ground turkey and add 1/4 teaspoon smoked paprika and an extra pinch of cayenne for smoky heat.

Vegetarian Swap: Replace meatballs with seasoned chickpea patties and grill the same way for a plant-forward option.

FAQs

Q: Can I make the meatballs ahead of time?

A: Yes, you can form meatballs a day ahead and keep them covered in the fridge. Grill straight from the fridge for best texture.

Q: What if my kefta falls apart on the grill?

A: Chill the formed meatballs for 15-20 minutes before threading. Also, press them firmly around the skewer so they hold shape.

Q: Can I use frozen zucchini?

A: Avoid frozen zucchini; it releases too much water and won’t brown properly. Use fresh zucchini for the best texture and caramelization.

Q: How do I make this gluten-free?

A: Swap the sandwich bread for gluten-free bread or use 2 tablespoons of gluten-free breadcrumbs; proceed the same way.

Q: Can I prepare everything in an oven?

A: Yes, broil or bake kebabs on high heat; turn once to brown evenly and cook through.