Entree: Lebanon – Northern Lebanon – كفتة مشوية ➤ Kufta Mashwiyya (Charcoal-grilled spiced ground lamb kebabs)

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 12 min

Additional 30 min

Total 45 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 small onion, grated or very finely chopped, approx. 4 oz (115 g)
- 1 cup (packed) fresh parsley, finely chopped, approx. 30 g
- 1 tbsp (15 ml) olive oil plus extra for brushing
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1.5 g) ground cinnamon
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1/4 tsp (1 g) ground nutmeg (optional)
- 8 wooden or metal skewers (if using wooden, soak 30 minutes)
- 2 medium tomatoes, cut into thick rounds for grilling, approx. 8 oz (225 g)
- 1 lemon, cut into wedges for serving
- 1 tsp (2 g) sumac for sprinkling (optional)
- Warm pita or flatbread for serving (optional, not measured)

Instructions

1. In a large bowl combine ground lamb, grated onion, chopped parsley, olive oil, allspice, cinnamon, salt, pepper, and nutmeg. Mix gently but thoroughly until mixture is uniform; avoid overworking which can make the kafta dense.
2. Cover and chill the mixture 20–30 minutes to firm up for easier shaping.
3. Divide meat into 8 equal portions. With damp hands, mold each portion around a skewer into a long sausage shape about 1–1.5 inches (2.5–4 cm) thick, pressing firmly so it adheres.
4. Preheat a grill to medium-high (around 425°F/220°C). Brush tomatoes and kafta lightly with olive oil.
5. Grill kafta skewers 4–6 minutes per side, turning once, until well-charred on the outside and cooked through to about 160°F (71°C) for ground lamb; grill tomato rounds until softened and slightly charred.
6. Remove from grill, rest 2 minutes, then slide kafta off skewers or serve on skewers. Sprinkle with sumac and serve with grilled tomatoes, lemon wedges, and warm pita.