Minted Veal Keftas with Naan Bread and Fresh Salad

Ingredients

  • 600 g (about 1 1/3 lb) ground Quebec Veal
  • 5 ml (1 tsp) cumin
  • 5 ml (1 tsp) ground coriander
  • 15 ml (1 tbsp) paprika
  • 2 green onions chopped
  • 45 ml (3 tbsp) chopped fresh parsley
  • 60 ml (1/4 cup) minced fresh mint
  • Salt and pepper to taste
  • 4 naan breads

For the sauce

  • 160 ml (2/3 cup) plain Greek yogurt
  • 45 ml (3 tbsp) minced fresh mint
  • 10 ml (2 tsp) chopped garlic
  • 2.5 ml (1/2 tsp) cumin
  • Salt and pepper to taste

For the salad

  • 45 ml (3 tbsp) olive oil
  • 30 ml (2 tbsp) fresh lemon juice
  • Salt and pepper to taste
  • 2 Lebanese cucumbers thinly sliced
  • 10 cherry tomatoes halved
  • 1/2 small red onion chopped
  • 500 ml (2 cups) spring lettuce mix

Preparation

  • If using bamboo skewers, soak them in water for approximately 30 minutes before cooking.
  • Preheat barbecue to medium-high (about 220°C - 425°F).
  • In a bowl, combine ground veal with spices, green onions and herbs. Season with salt and pepper.
  • Divide veal mixture into eight portions. Shape mixture into oval balls around eight skewers.
  • Place the skewers on a hot, oiled barbecue grill. Cook for 12 to 15 minutes, turning the skewers several times during cooking, until the inside of the meatballs has lost its pink color.
  • Meanwhile, mix sauce ingredients in a separate bowl. Set aside in a cool place.
  • In a bowl, whisk oil with lemon juice. Season with salt and pepper. Add cucumbers, tomatoes, onion and lettuce mixture. Stir to combine.
  • Place naan breads on hot barbecue grill. Heat for 30 seconds on each side.
  • Serve keftas with naan bread, reserved sauce and salad.

 

Photo credit: Pratico-Pratiques