Meatball fans rejoice! Traditional to North African and Mediterranean cuisine, kefta are essentially large, cylindrical meatballs grilled on skewers and served with yogurt sauce. We've paired ours with fragrant veggie rice and dairy-free sunflower sauce.
4 wooden skewers, soaked (TIP: Soak skewers in water for at least 4 hours)
Cook rice according to package direction. During last 10 minutes, stir in carrots.
Meanwhile, in a food processor, process bread into fine crumbs and transfer to a large bowl. With the large holes of a box grater, grate 1 onion and add to bowl. Stir in sirloin, half of garlic, egg white, 1 tsp curry powder and 1/4 tsp salt. Form into 4 equal rounds and thread each on 1 skewer; shape each into a 6-inch-long cylinder around skewer. Let rest for 5 minutes.
Chop remaining onion. In a large saucepan, heat 1/4 tsp oil on medium. Add onion and sauté, stirring occasionally, until translucent. Add half of lemon juice, remaining 1 tsp curry powder and 1/4 tsp salt. Reduce heat to medium-low and sauté for 4 minutes. Add remaining garlic and sauté for 1 more minute. Set aside.
Brush a grill pan with remaining 1/4 tsp oil and heat on medium. Add skewers, trimming to fit pan, and cook for 4 to 6 minutes per side, until cooked through.
Meanwhile, prepare sauce: In a clean food processor, process zucchini, sunflower seeds and remaining half of lemon juice until smooth.
Stir onion mixture into rice and divide among plates. Top with skewers and lemon zest and serve with sauce.
Serving Size: 1/2 cup rice mixture, 1 beef kefta, 1/4 cup sauce
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