Attack of the Killer Kefta!

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 tbsp. olive oil for grill surface
1 1/2 lbs. fresh ground lamb
1 medium onion, grated
2 1/2 tsp. cumin
1/4 cup snipped flat-leaf parsley
3/4 tsp. ground cinnamon
3/4 tsp. kosher salt + more to taste
1/4 tsp. fresh ground pepper + more to taste
3 cloves freshly minced garlic + 1/2 clove
1/4 tsp. red pepper flakes
1/2 cup panko bread crumbs
1 egg, beaten
3 tbsp. snipped fresh cilantro
1/4 tsp. cayenne pepper
3 fresh nan or pita pockets
1/2 peeled and chopped hot house cucumber
3/4 cup plain yogurt



Heat gas grill to high heat, then turn down to medium heat 3 minutes before cooking. Brush rack with olive oil to prevent burgers from sticking. Mix ground lamb, onion, cumin, parsley, cinnamon, salt, pepper, and garlic in a large bowl. Add in pepper flakes, panko, and beaten egg, and mix by hand to make sure that all of the meat is moist. Add in cilantro and cayenne and mix until all ingredients are evenly incorporated. Form meat by hand into 6 patties, and cook over medium heat 10- 15 minutes, or until a meat thermometer reaches 160F. During the last 1 1/2 to 2 minutes of cooking, add pitas to grill to warm, but not to crisp. While burgers are cooking, mix cucumber, yogurt, and salt & pepper to taste, and 1/2 clove of garlic in a small bowl. When burgers are cooked through, split nan in half, and open. Put Kefta burger into nan pocket, and top with cucumber sauce.