Kefta Pinwheel Skewers
These kefta pinwheel skewers are a fun twist on a Levantine favourite! Kefta is literally LIFE in our house. If you’ve never tried it, you need to! Here it’s made into pinwheels that are perfect for sharing. These defs won’t last long on the table!
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
500 g lean beef mince
1 medium onion, finely diced
½ cup fresh parsley, finely chopped
1 tbsp tomato paste
1 tbsp pomegranate molasses
1 tsp pimento (allspice)
1 tsp freshly ground black pepper
1 tsp salt
5-6 round flatbreads or wraps
Glaze
2 tbsp olive oil
1 tbsp pomegranate molasses
1 garlic clove, crushed
1 tsp tomato paste
Za’atar yoghurt sauce
1 cup plain Greek yoghurt
2 tbsp fresh za’atar, finely chopped
1 tsp salt
Juice of ½ lemon
To serve
Finely chopped fresh parsley
Method
Step 1. Preheat the oven to 200°C and line a large baking tray with baking paper. In a bowl, combine the beef, onion, parsley, tomato paste, pomegranate molasses, allspice, pepper and salt. Mix until well combined.
Step 2. To make the glaze, In a small bowl, whisk together the olive oil, pomegranate molasses, garlic and tomato paste. Set aside.
Step 3. To male the yoghurt sauce, combine the yoghurt, za’atar, salt and lemon juice in a small bowl. Mix well and refrigerate until ready to serve.
Step 4. Assemble the pinwheels by spreading approximately one-fifth/sixth of the beef mixture evenly over each flatbread, pressing it into a thin layer that reaches the edges. Cover with baking paper and gently roll over with a rolling pin to create an even thin layer. Remove the paper, then tightly roll each flatbread into a cylinder.
Step 5. Slice each roll into 2 cm-thick rounds. Thread the rounds onto skewers, placing them flat against one another to create pinwheels. Arrange on the prepared tray.
Step 6. Bake for 20 minutes, then remove from the oven and brush generously with the pomegranate glaze. Return to the oven for a further 10 minutes, or until the beef is cooked through and the pinwheels are golden and caramelised.
Step 7. Serve. Rest for 5 minutes, garnish with chopped parsley and serve hot with the with the za’atar yoghurt sauce.
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