Kafta Meshwi

Ingredients

Instructions

1. 1

   Preheat a grill pan, barbecue, or heavy skillet over medium-high heat. If using wooden skewers, soak them briefly while you prepare the meat; if using metal skewers, have them ready. Very finely grate or mince the onion and chop the parsley as finely as possible so the kafta holds together well.

2. 2

   In a bowl, combine the ground lamb, onion, parsley, Lebanese seven spice, cinnamon, allspice, salt, black pepper, and olive oil. Mix with your hand for 1 to 2 minutes until the mixture looks slightly sticky and uniform; this helps it bind without eggs or breadcrumbs. Do not overwork to the point the meat becomes pasty.

3. 3

   Divide the mixture into 4 equal portions. Shape each portion around a skewer into a long, flattened sausage about 2 cm thick, pressing firmly so it adheres. If not using skewers, shape into long oval patties. Lightly oil the hot grill or pan to prevent sticking.

4. 4

   Grill the kafta for 4 to 5 minutes on the first side, then turn carefully and cook for another 3 to 5 minutes until lightly charred in spots and just cooked through. The center should reach 71°C, or when cut into, the juices should run clear and the meat should no longer be pink.

5. 5

   Rest the kafta for 2 minutes off the heat so the juices redistribute. Serve immediately with lemon wedges for squeezing over the top.

Nutrition per serving

Notes

• •For the best texture, the onion should be very finely grated or minced; large pieces can cause the skewers to break.
• •If the mixture feels too loose, chill it for 5 to 10 minutes before shaping, though this is usually unnecessary with finely prepared onion.
• •A barbecue gives the most authentic smoky flavor, but a ridged grill pan or cast-iron skillet works very well.
• •Serve with a simple chopped salad or cucumber for a paleo-friendly meal.

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