Ingredients:
Serves 2 to 4
For the kefta:
- 3 tablespoons minced red onions
- 3 tablespoons minced herbs (mix of Italian parsley, cilantro and mint)
- 2 to 3 garlic cloves, minced
- 1 1/4 teaspoons kosher salt
- 1 teaspoon ground cumin
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1-pound ground lamb or beef
- 1 teaspoon olive oil
- 1/2 cup plain yogurt
- 1 heaping teaspoon minced herbs (mix of Italian parsley, cilantro and mint)
- 2 teaspoons lemon juice, or to taste
- Pinch of kosher salt
For the chickpeas:
- 2 tablespoons olive oil, plus more for serving
- 1 tablespoon minced red onion
- 1 large clove garlic
- 1 (15-ounce) can chickpeas, drained
- 1 teaspoon harissa paste
- 3/4 teaspoon ground cumin (preferably toasted and ground yourself)
- 1/2 teaspoon pimentón (smoked Spanish paprika) or paprika
- Kosher salt, to taste
- 1/4 cup chicken stock or water
- 1 teaspoon lemon juice
- 1 tablespoon minced herbs (mix of Italian parsley, cilantro and mint) for garnish
To serve:
Store-bought naan breads.
For the kefta, toss the onions, minced herbs, garlic, cumin, salt, and pepper together in the bowl of a stand mixer fitted with the beater blade (or a large mixing bowl) and mix until combined. Add the ground lamb and beat until all of the ingredients are incorporated, about 1 minute. Cover bowl with plastic wrap and chill for 30 minutes to an hour while you finish getting everything else ready for dinner.
Grab a handful of meat, form into an oblong, sausage-like shape. Repeat with remaining meat. (You can also form them into any shape you like, such as flat patties, meatballs, or torpedoes, and cook them skewered or un-skewered.)
Heat a large griddle or grill pan over medium-high and generously coat with cooking oil. Once the oil is sizzling, add the skewers and cook until deep golden brown on one side, 3 to 4 minutes. Flip and continue cooking until meat is cooked through, 3 to 4 minutes more.
For the yogurt sauce, combine the yogurt, herbs, lemon juice, and salt in a small bowl and set aside.
For the chickpeas, heat the olive oil in a skillet over medium heat. Add the onions and cook until softened, 1 to 2 minutes, followed by the garlic for another 20 seconds or so. Add the chickpeas, harissa, cumin, pimentón and a generous pinch of salt. Pour in the chicken stock and increase heat to high; simmer until the mixture is almost dry.
Remove from heat and stir in lemon juice and herbs. Taste and adjust seasoning. Drizzle with additional olive oil before serving.
