Directions

1. Add 2 lb ground meat to a large bowl. I like using a mix of 1lb (90/10) ground beef and 1 lb ground lamb. The lamb adds a ton of flavor.

2. In a small food processor, add 1 large shallot (or 1/2 small red onion), 3 garlic cloves, 2-3 tbsp pine nuts (or walnuts), and a large handful of parsley. Pulse until finely minced, then add it straight into the meat.

3. Add 2 tbsp tomato paste, then season with 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp sumac, 1 tbsp oregano, 1/4 tsp cayenne, 1 tsp cumin, 1 tsp Aleppo pepper flakes, and a generous pinch of salt+pepper. Mix well.

4. Divide and shape into oval logs, about 2 oz each. This should give you ~18 kaftas.

5. Place on a sheet pan. Add veggies around them - I used cherry tomatoes, onion wedges so they cook faster, and a few jalapeños. Drizzle with olive oil and season with salt.

6. Bake at 400°F for 28-30 mins, until the kaftas are cooked through and the veggies are roasted.

7. Make your herby yogurt sauce. Mix 1 cup plain yogurt with 3 tbsp finely chopped parsley, 1 large minced garlic clove, a squeeze of lemon, and a pinch of salt + pepper. Finish with a drizzle of olive oil and sprinkle of Aleppo pepper.

8. Eat this as is, wrap it up, or serve it over rice. If you’re high-protein or low-carb, this goes well over my Kaizen low carb high protein rice. It’s got just 6 net carbs, and packs 20g protein in a single serving. Plate it up with kaftas, veggies, 2tbsp of the yogurt sauce and fresh parsley.