Lebanese ground meat skewers flavored with parsley, mint and warm spices, grilled until juicy and slightly smoky. Serve with Lebanese bread, lemon, sumac onion and grilled tomatoes.
Ingredients
- 350 g 15% fat ground beef
- 250 g ground lamb
- 1 piece yellow onion
- 1 bunch fresh flat-leaf parsley
- 6 sprigs fresh mint
- 1 clove garlic
- 2 tsp Lebanese 7-spice blend
- 1 tsp ground cumin
- 1 1/2 tsp fine salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- 4 pieces Lebanese bread
- 4 pieces vine tomatoes
- 1 piece red onion
- 1 tsp ground sumac
- 1 piece lemon
Method
- Grate the yellow onion very finely, then squeeze it in a strainer or a clean towel until it yields almost no more juice; it should remain fragrant but not soggy.
- Very finely chop the parsley, mint and garlic; the herbs should be dry to the touch and fine enough to melt into the meat.
- Mix the meats with the drained onion, herbs, garlic, spices, salt, pepper and olive oil; knead until the mixture becomes sticky and homogeneous.
- Cover and chill until the mixture firms up and the flavors meld; it should hold together easily when pressed.
- Form elongated logs around skewers or directly by hand; compact them without crushing, keeping a smooth, even surface.
- Heat a grill, griddle or large grill pan until a drop of water sizzles instantly; oil lightly if necessary.
- Grill the kaftas, turning them only when they release easily; they should be nicely browned on the outside, juicy inside and smell of spiced embers.
- Quickly grill the tomatoes until their skins blister, then warm the Lebanese bread on the grill until pliable and lightly marked.
- Toss the sliced red onion with the sumac and serve with the hot kaftas, grilled tomatoes, Lebanese bread and lemon wedges.
Nutrition
Per serving
- Energy
- 449.3 kcal
- Protein
- 33.55 g
- Carbohydrate
- 21.27 g
- Fat
- 25.79 g
- Fibre
- 3.49 g
- Calcium
- 35.89 mg
- Iron
- 1.62 mg
- Magnesium
- 19.8 mg
