Vetri Cooking Lab

Middle Eastern Mezze

Ingredients

For the Kefta Kabobs:

  • 1 lb ground chicken
  • 1 medium onion, minced or grated
  • 2 Tablespoons fresh parsley, finely chopped
  • 1 Tablespoon ground coriander seeds
  • ¼ cup mint leaves, finely chopped
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Pinch cayenne pepper
  • 3 Tablespoons vegetable oil

For the Tabbouleh:

  • 1 cup bulgur wheat
  • 1¼ cup boiling water
  • 3 Tablespoons olive oil
  • 1 cup parsley, stems removed and leaves finely chopped
  • 1 pint cherry or grape tomatoes, quartered
  • 1 medium cucumber, seeds removed and diced
  • Juice of 1 lemon
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper

 

For the Spiced Yogurt Dip:

  • 1 cup Greek yogurt
  • 1 clove garlic, grated or finely minced
  • 1 teaspoon cumin
  • Juice of ¼ of a lemon
  • Salt and pepper, to taste
  • Chopped mint, for garnish

 

For the Grilled Pineapple:

  • 1 large or 2 small pineapples, cut into wedges, rings, or pieces
  • ¼ cup brown sugar
  • 1 orange, zest and juice
  • Pinch of salt

Directions

For the Kefta Kabobs:

  1. Combine all ingredients (except for oil) in a large bowl. Mix well to incorporate ingredients using a spoon or gloved hands.
  2. Using gloved hands, fill your palm with about ¼ cup of mixture and form into sausage-shaped logs. Kefta should be around the same size to ensure they cook evenly.
  3. Heat oil in a large skillet or griddle over medium-high heat. Once the oil has heated, place the kefta onto the griddle and cook for 5minutes on each side, rolling to brown all edges. Kefta should be cooked until internal temperature reaches 165⁰ F.
  4. Remove kefta from heat and enjoy as a part of your favorite meal!

For the Tabbouleh:

  1. Place bulgur in large container or bowl. Pour boiling water over the grain, quickly stir to coat, and cover. Allow to stand for 30 to 45minutes. Check to ensure water is absorbed and grain is tender, draining any remaining water, if needed. Fluff with a fork.
  2. Toss bulgur with chopped parsley, tomatoes, cucumber, lemon juice, cumin, salt, and pepper.
  3. Salad is best after marinating, but can be served immediately at room temperature or refrigerated and enjoyed for up to five days.

For the Spiced Yogurt Dip:

  1. Combine all ingredients in a small bowl.
  2. Cover and let sit in the fridge to let the flavors marinate until ready to serve. Taste and adjust seasoning.
  3. Garnish with chopped mint and enjoy as a dip or spread with your favorite meal!

For the Grilled Pineapple:

  1. In a large bowl, mix together the brown sugar, orange zest and juice, and salt to create a sauce.
  2. Preheat a griddle or frying pan to medium or medium high heat. Carefully place pineapple pieces on the griddle.
  3. Flip once the pineapple is caramelized and cook for an additional 5 or so minutes or until both sides are browned.
  4. Place grilled pineapple in the bowl of sauce and toss to coat. Enjoy warm or at room temperature!

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