Lebanese Kafta Skewers

🧂 Ingredients

• 600 g Ground lamb(Preferably 80/20 lean to fat ratio for best flavor and moisture.)
• 1 medium Yellow onion(About 150g. Finely grated or minced for best integration.)
• 1 cup Fresh parsley(Packed. Leaves and tender stems only, finely chopped.)
• 1 tsp Lebanese seven spice blend(This blend typically includes cinnamon, nutmeg, cloves, cardamom, cumin, coriander, and black pepper. Adjust to taste.)
• 1/2 tsp Ground cinnamon
• 1 tsp Salt(Or to taste.)
• 1/2 tsp Black pepper(Freshly ground, or to taste.)
• 6 pieces Pita bread(For serving. Warm before serving.)
• Optional garnishes(Sliced tomatoes, cucumbers, fresh mint, tahini sauce, or hummus.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Finely mince the onion or grate it using a box grater. Finely chop the fresh parsley leaves and tender stems. Squeeze out any excess moisture from the minced onion.

   ⏱️ 10 minutes
2. 2

   Combine the ingredients: In a large bowl, combine the ground lamb, minced onion, chopped parsley, seven spice blend, ground cinnamon, salt, and black pepper. Mix gently with your hands until just combined. Then, knead the mixture for 3-5 minutes until it becomes slightly sticky and cohesive. This helps the kafta hold its shape during cooking.

   ⏱️ 5-8 minutes
3. 3

   Shape the kafta: Lightly wet your hands to prevent sticking. Divide the meat mixture into 6 equal portions. Take one portion and firmly press and shape it onto a flat skewer (metal or soaked wooden skewers work best) into a long, slightly flattened sausage shape, about 1.5-2 cm thick. Ensure the meat is well-adhered to the skewer. Repeat with the remaining portions.

   ⏱️ 10 minutes
4. 4

   Preheat your grill: Prepare your grill for medium-high heat. If using a charcoal grill, aim for coals that are glowing red with a light ash coating. If using a gas grill, preheat to approximately 200-220°C (400-425°F). Lightly oil the grill grates to prevent sticking.

5. 5

   Grill the kafta: Place the kafta skewers on the preheated grill. Grill for approximately 5-6 minutes per side, turning occasionally, until the kafta is nicely charred on the outside and cooked through. The internal temperature should reach 71°C (160°F). Avoid overcooking to maintain juiciness.

   ⏱️ 10-12 minutes
6. 6

   Serve: Carefully remove the kafta skewers from the grill. Let them rest for a minute. Serve hot, typically by sliding the kafta off the skewers into warmed pita bread. Fill with optional garnishes like sliced tomatoes, cucumbers, fresh mint, tahini sauce, or hummus.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the best texture and to ensure the kafta holds its shape, knead the meat mixture thoroughly until it becomes slightly sticky.
• ✓Using flat skewers helps the kafta adhere better and prevents it from spinning while cooking.
• ✓If you don't have a grill, you can cook the kafta skewers under a broiler or in a hot cast-iron skillet over medium-high heat, turning to brown all sides.
• ✓For a finer texture, you can pulse the onion and parsley in a food processor until finely minced, but be careful not to over-process into a paste.

🔄 Variations

• Kafta bil Sayniyeh: Bake the kafta patties in a dish with sliced tomatoes and a flavorful sauce (often tomato-based or with tahini) until cooked through.
• Kafta with Tahini: Serve the grilled kafta drizzled with a creamy tahini sauce.
• Add a pinch of nutmeg or allspice to the spice blend for added depth of flavor.

🥗 Nutrition

Per serving