Kafta (Grilled Minced Lamb)

Fragrant herbs and warm spices transform simple ground lamb into these charred, juicy kebabs that burst with Mediterranean flavor. The fresh parsley, mint, and cilantro are balanced beautifully by allspice and cumin, creating that distinctive Lebanese taste that's impossible to resist. Perfect for grilling season or when you want to impress guests with authentic, restaurant-quality kebabs in under 40 minutes.

Ingredients

2 pounds (900 grams) ground lamb, freshly ground

1 medium yellow onion (150 grams), 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

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

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

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

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.

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.

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.

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

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.

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.

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.