Sheet Pan Kaftas

• total time: 29 minutes

Ingredients

These are such a great high protein meal prep option, and can be used with any kind of rice as your base. If you’re high protein and watching carbs, you can always use my @kaizenfoodco lowcarb rice like I did.

This is one of those meals that feels like it took way more effort than it actually did. If you love mediterranean food or middle eastern food, this is as easy as it gets and so good! I’ve lost over 150bs eating meals like this. Simple, high-protein, low-carb, and something you’ll actually look forward to eating.

Here’s how I made it:

Directions

Add 2 lb ground meat to a large bowl. I like using a mix of 1lb (90/10) ground beef and 1 lb ground lamb. The lamb adds a ton of flavor.

In a small food processor, add 1 large shallot (or 1/2 small red onion), 3 garlic cloves, 2-3 tbsp pine nuts (or walnuts), and a large handful of parsley. Pulse until finely minced, then add it straight into the meat.

Add 2 tbsp tomato paste, then season with 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp sumac, 1 tbsp oregano, 1/4 tsp cayenne, 1 tsp cumin, 1 tsp Aleppo pepper flakes, and a generous pinch of salt+pepper. Mix well.

Divide and shape into oval logs, about 2 oz each. This should give you ~18 kaftas.

Place on a sheet pan. Add veggies around them - I used cherry tomatoes, onion wedges so they cook faster, and a few jalapeños. Drizzle with olive oil and season with salt.

Bake at 400°F for 28-30 mins, until the kaftas are cooked through and the veggies are roasted.

Make your herby yogurt sauce. Mix 1 cup plain yogurt with 3 tbsp finely chopped parsley, 1 large minced garlic clove, a squeeze of lemon, and a pinch of salt + pepper. Finish with a drizzle of olive oil and sprinkle of Aleppo pepper.

Eat this as is, wrap it up, or serve it over rice. If you’re high-protein or low-carb, this goes well over my Kaizen lowcarb high protein rice. It’s got just 6 net carbs, and packs 20g protein in a single serving. Plate it up with kaftas, veggies, 2tbsp of the yogurt sauce and fresh parsley.

If you make it, let me know on SHREDHAPPENS 🙌

ENJOY!