Photograph of the finished Kafta kebab

Middle East · Thịt băm xiên nướng rau thơm Kafta

Kafta kebab

40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 3.1 lb
  • Photograph of Onion Onion 2.4
  • Photograph of Herbs Herbs 7.1 oz
  • Photograph of Baharat spice blend Baharat spice blend 1.4 oz
  • Photograph of Sumac powder Sumac powder 1.1 oz
  • Photograph of Sesame tahini sauce Sesame tahini sauce 8.5 oz
  • Photograph of Thin Arabic bread (raqaq) Thin Arabic bread (raqaq) 16 leaves
  • Photograph of Tomato Tomato 8
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Lime Lime 4

Method

  1. 1 Finely chop the onion and squeeze out the excess water; if there's still water in the onion, the meat will slip off the skewers.
  2. 2 Mix the minced lamb with chopped onions, chopped herbs, baharat, and pepper.
  3. 3 Knead the meat mixture for 10 minutes until it binds together, then refrigerate for 1 hour.
  4. 4 Kneading the meat for a sufficient amount of time and chilling it are two conditions necessary for the meat to stick to the skewers when grilling.
  5. 5 Squeeze the meat around a flat skewer to form a long strip, then press your finger to create grooves along the length of the strip.
  6. 6 Grill over high heat for 4 minutes on each side, then sprinkle with sumac and serve with tahini and bread.

With an appliance

  • Charcoal grill 35 min

    Grill over charcoal, keeping the grill 10 cm above the coals, for 8 minutes, flipping at the 4th minute; the fat will drip onto the coals, creating a fragrant smoke.

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