Spicy Lebanese Kofta Kabobs

Prep time: 15 min

Cook time: 25 min

Servings: 10

1 - 50 gram 


Salads: Tabouli; Mediterranean Salad; Fresh Tomato Salad.

Sauces and Dips: Tahini Sauce, Creamy Hummus, or Roasted Red Pepper Hummus

Sides: Mediterranean Grilled Vegetables; Spicy Skillet Potatoes (Batata Harra); Cauliflower Rice. Tomato and Onion slices.

Ingredients 

450 grams ground beef

250 grams ground lamb

55 grams onions

1 tsp sea salt

1 1/2 tsps allspice

1/2 tsp cayenne pepper

1/2 tsp cardamom

1/2 tsp sumac spice

1/4 tsp nutmeg

1/2 tsp paprika

1/4 cup parsley

1 tbsp mint

1/2 tsp lemon pepper seasoning

 

12 inch bamboo skewer


Directions

Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.

Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.

In a food processor, chop the onion, garlic, and parsley.

Add the beef, lamb, bread and the spices. Run the processor until all is well combined forming a pasty meat mixture.

Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer.

Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.

Lay the skewered kofta kebabs on a tray lined with parchment paper

Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.

Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared. See suggestions for sides and related recipes.