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Les Marchés Publics de Montréal

Keftas from our region

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Keftas from our region, Plats principaux
  • Makes 4 servings
  • The same spices can sometimes be found in recipes from faraway lands. Keftas, like our Christmas "tourtière", often contain cloves and cinnamon. This recipe is offered in partnership with Josée Robitaille.

    Ingredients

    • 1lb (454 g) a blend of ground veal, pork and beef
    • ¼ cup (60 ml) finely chopped onion
    • 1 clove garlic, finely chopped or crushed with a garlic press
    • 3 tablespoons chopped parsley
    • 1 tablespoon breadcrumbs
    • ½ teaspoon salt
    • ¼ teaspoon powdered mustard
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon ground cinnamon
    • Ground pepper

    Preparation

    Don't forget to soak the meat skewers in water for at least 1 hour before use.

    1. Mix all ingredients in a bowl. Divide mixture into 8 equal parts.
    2. Using your hands, shape the mixture around a wooden or bamboo skewer* and press firmly.
    3. Preheat barbecue to high intensity. Oil the grill.
    4. Place the keftas on the grill and turn down the heat to medium-high intensity.
    5. Cook the keftas for 4 to 5 minutes before turning them over. If they tend to stick together, they are not ready to be flipped.
    6. Continue cooking for 8 to 9 minutes, turning a few times if necessary.
    7. Serve keftas with homemade or store-bought ketchup.

    Tip: Use half a lemon (cut side down), dipped in olive oil, to oil the barbecue grill. Leave it to grill, then use it to drizzle lemon juice over the keftas when serving. You can prepare the keftas a few hours before cooking.


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