Kafta (Grilled Minced Lamb)

Instructions

1. 1

   Combine the ground lamb with the minced onion in a large mixing bowl, ensuring the onion is distributed evenly throughout the meat.

2. 2

   Add the chopped parsley, mint, and cilantro to the lamb mixture, stirring gently with your hands to incorporate the herbs without overworking the meat.

3. 3

   Sprinkle the allspice, cumin, cayenne pepper, black pepper, and salt over the mixture. Drizzle the olive oil and ice water over the seasonings.

4. 4

   Using your hands, knead the mixture gently for 2-3 minutes until the ingredients are well combined and the mixture becomes slightly sticky and holds together. Do not overwork or the kafta will become dense.

5. 5

   Preheat your grill to high heat (450-500°F or 230-260°C) for 10 minutes. If using charcoal, let it burn until it reaches a white ash stage.

6. 6

   Divide the meat mixture into 8-10 equal portions. Wet your hands with cold water and mold each portion firmly onto a skewer, pressing gently to form a long cylinder approximately 5-6 inches (13-15 centimeters) in length, leaving space at the bottom of the skewer for handling.

7. 7

   Brush the molded kafta lightly with olive oil on all sides.

8. 8

   Place the skewers on the grill grates, leaving space between them for heat circulation. Grill for 4-5 minutes on the first side without moving them, allowing a charred crust to form.

9. 9

   Using tongs, carefully rotate each skewer and grill for another 4-5 minutes on the second side until the interior reaches 160°F (71°C) on an instant-read thermometer and the exterior is charred with light black spots.

10. 10

    Remove the kafta from the grill and let it rest for 1-2 minutes. Serve immediately with warm pita bread, fresh tomatoes, cucumbers, onions, and tahini sauce.