Lamb Kafta
Photo: Lesya Dolyk, CC BY-SA 2.0, via Wikimedia Commons
Grated onion has to be squeezed dry or the kafta slumps on the grill. The mix needs a short chill after shaping so it holds a skewer.
Ingredients
- 2 lb ground lamb
- 1 small onion, grated and squeezed dry
- 4 garlic cloves, grated
- ½ cup parsley, finely chopped
- 2 tablespoons mint, finely chopped (or extra parsley)
- 1½ teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon allspice
- ½ teaspoon black pepper
- ½ teaspoon paprika
Instructions
Mix the ingredients until just even. Do not knead it into a paste.
With wet hands, form the mix into 8 long sausages on flat metal skewers, or shape logs and lay them across the grates. Chill 20 minutes.
Grill over medium-high heat, turning, 8–10 minutes until browned and just cooked through. Do not press them.
Rest 3 minutes. Serve with tzatziki, warm pita, and lemon.
Notes
Flat metal skewers hold better than wood. A 1 lb batch halves cleanly.