Grilled Lamb Kefta with Grilled Garlic Tomatoes

A simple yet delicious ground lamb recipe which is best when grilled rather than pan fried. Serve with grilled garlic tomatoes, tzatziki sauce and fresh chopped cilantro and dill.

Hope you enjoy it! – Ray

Serves: 6-8

Lamb Kefta:

  • 3 pounds ground lamb
  • 4 tablespoons olive oil
  • 4 tablespoons fresh lemon juice
  • 3 teaspoons coarse salt
  • 4 tablespoons olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 3 teaspoons hot paprika
  • 4 teaspoons ground cumin
  • 2 tablespoons ground coriander
  • 1 large onion, grated
  • 5 mint leaves, finely chopped
  • 1 eight inch pita round per person

Garlic Tomatos:

  • 4 ripe Roma tomatoes
  • ½ tablespoon fresh thyme
  • 6 roasted garlic cloves
  • Salt & pepper to taste
  • 3-4 tablespoons ground black pepper, or to taste


  • Fresh chopped dill
  • Fresh chopped cilantro
  • Tzatziki sauce


  • In a large mixing bowl combine all of the lamb ingredients, mix well. Form 3-inch by 1-inch oval patties and place on a cookie sheet lined with parchment paper. Refrigerate for half an hour to firm up prior to grilling.
  • Cut the tomatoes in half lengthwise and scoop out the seeds, brush the cut side of the tomatoes with olive oil and season with thyme, salt and pepper.
  • Heat a grill to 400°F. Grill the keftas on each side for 4 to 6 minutes for medium-rare to medium doneness.
  • While the keftas are cooking, place the tomatoes on the grill cut side down and grill for 3 to 4 minutes. Flip the tomatoes over and grill for other 3 minutes. Remove and set aside.
  • Brush each pita round with olive oil and grill each side until golden brown.
  • To assemble the dish; place a grilled pita round in the center of plate, spread ¼ cup of tzatziki sauce over half the pita, set three grilled kefta on top of the tzatziki sauce. Garnish with fresh chopped dill and cilantro and fold grilled pita over the kefta.
  • For grilled garlic tomatoes; mash one roasted garlic clove over each tomato half and drizzle with a little olive oil. Serve two tomato halves along side each pita.

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