← All recipes

🍽️ Kafta Kebabs with Muhammara Dip

582 kcal · 30 min · 4 servings

Ingredients

• 500 g red bell peppers
• 100 g walnuts
• 5 garlic cloves
• 2 tsp harissa paste (10 g)
• 2 tsp honey
• 2 tsp lemon juice
• 2 tsp ground cumin
• salt
• 6 tbsp olive oil
• 1 onion
• 4 sprigs parsley
• 500 g lamb mince
• 1 tbsp coriander powder
• 0.5 tsp cinnamon
• 0.5 tsp ground allspice
• 0.25 tsp cayenne pepper
• 0.25 tsp ginger powder
• 0.25 tsp ground black pepper
• 40 g chopped pistachios

Instructions

1. 1. Wash the bell peppers thoroughly, halve them, remove the seeds, and place them skin-side up on a baking sheet. Broil them in the oven until the skin turns black and can be easily peeled off.
2. 2. Roughly chop the walnuts and toast them in a hot pan without oil over medium heat for 3 minutes.
3. 3. Peel the garlic and finely chop 3 cloves. Puree the roasted bell peppers together with the walnuts, chopped garlic, harissa, and honey until smooth using a hand blender. Season the mixture with lemon juice, 1 teaspoon of cumin, and salt. Stir 4 tablespoons of olive oil into the sauce.
4. 4. Peel the onion and dice it finely. Chop the remaining garlic. Wash the parsley, shake off excess water, and chop it finely.
5. 5. Knead the ground lamb thoroughly with the onion, garlic, parsley, spices, and pistachios, and season with salt. Form small balls from the meat mixture, thread them onto skewers, and press them slightly into an oval shape.
6. 6. Heat the remaining oil in a pan. Fry the meatballs on all sides for 10 minutes over medium heat. Serve the kebabs together with the Muhammara sauce.

Nutrition per serving

• kcal: 582
• Protein: 34 g · Fett/Fat: 43 g · Carbs: 15 g