Entree: Lebanon – Mount Lebanon – كفتة ➤ Kafta (Grilled skewers of spiced ground lamb or beef mixed with onion and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground lamb or ground beef
- 1 cup (30 g) fresh flat-leaf parsley, finely chopped
- 1 small onion, finely grated, approx. 3 oz (85 g)
- 1/4 cup (40 g) fine bulgur or 1/4 cup (30 g) fine breadcrumbs
- 1 large egg, approx. 50 g
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (0.5 g) ground cinnamon
- 1/2 tsp (1 g) ground cumin (optional)
- 2 tbsp (30 ml) olive oil, plus extra for brushing
- 2 tbsp (20 g) pine nuts, toasted (optional)
- 4 wooden skewers, soaked in water 30 minutes or metal skewers
- Sumac or extra chopped parsley for sprinkling (optional)
- Lemon wedges for serving

Instructions

1. In a small bowl, soak the bulgur or breadcrumbs in 2 tbsp (30 ml) water for 5 minutes until softened; drain any excess moisture.
2. In a large bowl combine the ground meat, chopped parsley, grated onion, soaked bulgur or breadcrumbs, egg, salt, pepper, allspice, cinnamon, and cumin if using. Add 2 tbsp (30 ml) olive oil and mix gently with your hands until evenly combined but not overworked.
3. If using pine nuts, fold them in gently. Cover the mixture and refrigerate 15–30 minutes to firm up.
4. Divide the mixture into 8 equal portions for 4 servings. With wet hands, shape each portion into a long sausage shape around a skewer, about 6–7 inches (15–18 cm) long and 1 inch (2.5 cm) thick, pressing firmly to avoid air pockets.
5. Preheat a grill or grill pan to medium-high heat. Brush skewers lightly with olive oil. Grill the kafta 3–4 minutes per side, turning until evenly charred and cooked through (internal temperature around 160°F / 71°C).
6. Alternatively, broil on high 4–6 inches (10–15 cm) from the heat for 3–4 minutes per side, or pan-sear in a hot skillet with a little oil, finishing in a 350°F (175°C) oven for 5–8 minutes.
7. Remove from heat, rest 3 minutes, then sprinkle with sumac or extra parsley and serve with lemon wedges, flatbread, yogurt or tahini sauce, and grilled tomatoes.