Minted Veal Keftas with Naan Bread and Fresh Salad

Ingredients

• 600 g (about 1 1/3 lb) ground Quebec Veal
• 5 ml (1 tsp) cumin
• 5 ml (1 tsp) ground coriander
• 15 ml (1 tbsp) paprika
• 2 green onions chopped
• 45 ml (3 tbsp) chopped fresh parsley
• 60 ml (1/4 cup) minced fresh mint
• Salt and pepper to taste
• 4 naan breads

For the sauce

• 160 ml (2/3 cup) plain Greek yogurt
• 45 ml (3 tbsp) minced fresh mint
• 10 ml (2 tsp) chopped garlic
• 2.5 ml (1/2 tsp) cumin
• Salt and pepper to taste

For the salad

• 45 ml (3 tbsp) olive oil
• 30 ml (2 tbsp) fresh lemon juice
• Salt and pepper to taste
• 2 Lebanese cucumbers thinly sliced
• 10 cherry tomatoes halved
• 1/2 small red onion chopped
• 500 ml (2 cups) spring lettuce mix

Preparation

1. If using bamboo skewers, soak them in water for approximately 30 minutes before cooking.
2. Preheat barbecue to medium-high (about 220°C - 425°F).
3. In a bowl, combine ground veal with spices, green onions and herbs. Season with salt and pepper.
4. Divide veal mixture into eight portions. Shape mixture into oval balls around eight skewers.
5. Place the skewers on a hot, oiled barbecue grill. Cook for 12 to 15 minutes, turning the skewers several times during cooking, until the inside of the meatballs has lost its pink color.
6. Meanwhile, mix sauce ingredients in a separate bowl. Set aside in a cool place.
7. In a bowl, whisk oil with lemon juice. Season with salt and pepper. Add cucumbers, tomatoes, onion and lettuce mixture. Stir to combine.
8. Place naan breads on hot barbecue grill. Heat for 30 seconds on each side.
9. Serve keftas with naan bread, reserved sauce and salad.

Photo credit: Pratico-Pratiques