Grilled Lamb Kafta Kabob Recipe

This version is made with lamb, but it can also be made with beef or a mixture of lamb and beef.

The combination of lamb, parsley, onions and spices makes this lamb Kafta kabob recipe so irresistible, especially when paired with the famous zesty Tabbouleh salad.

The shape is totally up to you. You can make them as Kafta skewers or simply grill them as patties.

Ingredients for lamb Kafta

This lamb Kafta recipe depends on just a few key ingredients:

• Ground lamb

• Finely minced onions

• Finely minced parsley

• Oil & spices

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We get our New Zealand Spring Ground Lamb from Costco. It is 85% lean and 15% fat. It comes in a package of 3, each of which is 16 oz or 1 lb.

How to make grilled lamb Kafta kabobs

In a large bowl, mix the ground lamb well with the rest of the ingredients using your hands. Don’t add the 7 spices, black pepper and salt all at once. Instead, add them gradually and make sure they’re incorporated well and evenly as you mix.

Soak the skewers in water for 30 minutes. Take about 1/4 cup of the mixture and form it into a small finger. Put the skewer through it and keep forming it into a longer finger around the skewer, as you can see in the pictures. Make sure it’s formed tightly around the skewer and pinch the edges.

Gently place the skewers diagonally on a preheated, oiled grill. Grill on low-medium heat for a total of around 12 minutes, or until done with nice grill marks all around.

Tip: Grill first for about 7 minutes. Then gently turn and grill for 3 minutes, turn again and grill for 2-3 minutes.

Do not force the initial turn if the Kafta is still sticking to the grill. You don’t want the Kafta to fall off the skewer.