LebaneseMainGluten-Free

Kafta (Grilled Minced Lamb)

Prep
25 minutes
Cook
10 minutes
Total
35 minutes
Serves
4
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Ingredients

Units
  • 2 pounds (900 grams) ground lamb, freshly ground
  • 1 medium yellow onion (5.3 oz), finely minced
  • 1 cup (40 grams) fresh flat-leaf parsley, finely chopped
  • 1/4 cup (10 grams) fresh mint, finely chopped
  • 2 tablespoons (8 grams) fresh cilantro, finely chopped
  • 1 teaspoon (3 grams) ground allspice
  • 1 teaspoon (2 grams) ground cumin
  • 1/2 teaspoon (1 gram) cayenne pepper
  • 1/4 teaspoon (0.5 grams) black pepper
  • 1/2 teaspoon (3 grams) kosher salt, or to taste
  • 2 tablespoons (30 milliliters) ice water
  • 1 tablespoon (15 milliliters) olive oil, plus more for brushing
  • Metal skewers or wooden skewers soaked in water for 30 minutes

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 rest for 1-2 minutes. Serve immediately with warm pita bread, fresh tomatoes, cucumbers, onions, and tahini sauce.