Preparation time: 45 minutes
1 1/3 lbs ground Quebec Veal
1 tsp cumin
1 tsp ground coriander
1 tbsp paprika
2 green onions, chopped
3 tbsp chopped fresh parsley
1/4 cup fresh mint, chopped
Salt and pepper
4 naan breads
For the sauce:
2/3 cup plain Greek yogurt
3 tbsp fresh mint, minced
2 tsp minced garlic
1/2 tsp cumin
If using bamboo skewers, soak them in water for about 30 minutes before cooking.
Preheat barbecue to medium-high heat.
In a bowl, combine ground veal with spices, green onions and herbs. Season with salt and pepper.
Divide veal mixture into eight portions. Shape mixture into oval balls around eight skewers.
Place the skewers on a hot, oiled barbecue grill. Cook for 12 to 15 minutes, turning the skewers over several times during cooking, until the inside of the meatballs has lost its pink color.
Meanwhile, mix sauce ingredients in a separate bowl. Set aside in a cool place.
Place naan breads on hot barbecue grill. Heat for 30 seconds on each side.
Serve keftas with naan bread, sauce and salad.
Enjoy your meal.