Kefta Kabobs
Kefta is either ground beef or lamb or a combination of the two, mixed with spices, grated onion, parsley, cilantro, and mint. The meat is cylindrically shaped around kabob skewers and grilled over charcoal. The kefta is served with couscous or basmati rice and usually a salad and bread.Kefta are best when the meat is a little fatty. Too lean of meat will result in the kabobs being dry. I chose to grind my own meat; a mix of beef and lamb around 75-80% lean. Lamb shoulder and beef chuck will work the best if making a combination of the two meats.
Equipment
- metal kabob skewers
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 1/2 lbs ground beef or lamb or a mix of the two
- 1 medium onion grated
- 2 tsp paprika
- 2 tsp ground cumin
- 1 1/2 tsp cinnamon
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/3 cup parsley chopped
- 1/3 cup cilantro chopped
- 1/4 cup mint chopped
Instructions
- Mix all of the ingredients together. Let rest in the refrigerator for an hour to let all of the flavor incorporate with one another.
- Divide the ground mix into 6-8 equal portions. Form the meat around the skewer into a cylindrical shape. Let rest in the refrigerator again for 30 minutes to let the meat firm up.
- Let the charcoal turn grey in a chimney starter. Pour in the grill and place on the grate. Place the skewers directly over the charcoal.
- Grill forbid-6 minutes a side.
