Entree: Lebanon – Beirut & Coastal Lebanon – كفتة ➤ Kafta (Seasoned minced meat skewers)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 15 min

Total 43 min

Ingredients

- 1 lb (454 g) ground beef
- 1 lb (454 g) ground lamb
- 1 medium onion, finely grated and excess liquid squeezed out, approx. 6 oz (170 g)
- 1 cup (30 g) fresh flat-leaf parsley, finely chopped
- 2 tbsp (30 ml) olive oil, plus more for brushing
- 1 1/2 tsp (8 g) fine sea salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (2 g) sumac, plus extra for sprinkling (optional)
- 1/4 cup (35 g) pine nuts, toasted (optional)
- 8 wooden or metal skewers
- Lemon wedges for serving
- Pita or Lebanese flatbread for serving

Instructions

1. In a large bowl combine the ground beef and ground lamb with the grated onion, chopped parsley, olive oil, salt, pepper, allspice, cinnamon, and sumac; mix gently but thoroughly with your hands until uniformly combined and tacky, about 2–3 minutes. If using pine nuts, fold them in at the end.
2. Divide the mixture into 8 equal portions and shape each around a skewer into an elongated oval about 6–7 inches (15–18 cm) long, pressing firmly so the meat adheres. Chill the skewers 15–30 minutes to help them hold shape.
3. Preheat a grill to medium-high (or set oven broiler to high). Brush the grill grates lightly with oil. Grill the kafta skewers 3–4 minutes per side, turning once, until browned with some charred edges and cooked through (internal temperature ~160°F / 71°C). If broiling, place on a foil-lined tray 4–6 inches from heat and broil 3–5 minutes per side.
4. Remove from heat and let rest 2 minutes. Sprinkle with additional sumac if desired, serve hot with lemon wedges and warm pita or flatbread, and accompany with grilled tomatoes, onion, and a side of pickles or tabbouleh.