Chicken & beef kefta from What's Gaby Cooking - Eat What You Want: 125 Recipes for Real Life (page 56) by Gaby Dalkin

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic flatbread; Shirazi-style salad; Papa's eggplant dip; Spicy feta dip; Tahini cauliflower; Muhammara

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cassondra on January 24, 2026

    Great flavor. I was skeptical about adding tahini to meat but I loved it. The meat mixture wasn’t as firm as I expected. After doing the first few keftas on the grill pan on the skewers, I ended up just taking them off the skewers before grilling. The skewers were in my way and it was just easier for me. We ate this with tzatziki (store-bought, we love the Trader Joe’s one).

  • Running_with_Wools on August 10, 2025

    These were delicious full of fresh, herby flavor. I served them with yogurt sauce, hummus, tomato, onion and sumac sauce (from Milk Street Mediterranean), tomato cream cumber salad, and the garlic flatbread from the same cookbook. We cooked on a cast iron griddle heated up on our grill. They were soft when placed on the griddle and a bit hard to handle, but became easy to turn when they started cooking and form up. Do not place these directly on a grill or they will fall through the grates. Definitely a keeper!

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