All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
“Kefta” is a Moroccan kebab type of ground meat and wonderful spices. Here, we put it in one of our and your favorite delivery devices, a crispy fresh lettuce wrap. There's sweet red peppers, crunchy slaw, and cooling tzatziki on top of the whole thing. Take these wraps for a spin, and you'll be singing kefta's praises.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using ground pork, follow same instructions as ground beef in Steps 2 and 3, cooking until browned and pork reaches minimum internal temperature, 2-3 minutes per side.
Prepare Ingredients and Make Slaw
Stem, seed, remove ribs, and cut red bell pepper into ¼" slices.
Separate leaves of lettuce for cups.
Combine slaw mix, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.
Prepare the Kefta
In another mixing bowl, combine ground beef, garlic, seasoning rub, ¼ tsp. salt, and ¼ tsp. pepper.
Form ground beef mixture into 12-16 evenly-sized balls. Flatten each ball to ½"-thick patty (or kefta).
Cook the Kefta
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Working in batches if ncessary, add kefta to hot pan and cook until browned and beef reaches a minimum internal temperature of 160 degrees, 2-3 minutes per side.
Remove from burner and remove kefta to a plate. Reserve pan, no need to wipe clean.
Cook the Red Bell Peppers
Return pan used to cook keftas to medium heat.
Add 1 tsp. olive oil and red bell pepper to hot pan and stir occasionally until tender, 4-6 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, filling lettuce cups with kefta, red peppers, slaw mixture, and tzatziki dip. Layer two lettuce cups for extra crunch and structural support, if desired. Bon appétit!
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