Kafta

Kafta (Lebanese Grilled Lamb Skewers)

Lebanese kafta is seasoned minced lamb molded onto flat skewers and grilled over charcoal until smoky and just cooked through. It is a cornerstone of the Levantine mixed grill, typically served with pita, sumac-dressed onions, and tabbouleh.

Prep

25 min

Cook

10 min

Total

35 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) lamb shoulder, finely minced, 20% fat content is ideal; ask the butcher for a double grind, or null
• •1 medium onion, grated on a box grater and squeezed very dry, or null
• •30 g (1 oz) flat-leaf parsley, finely chopped, or null
• •3 cloves garlic, minced or crushed, or null
• •8 g (1½ tbsp) Lebanese seven spice (baharat), or null
• •5 g (1 tsp) ground sumac, or null
• •3 g (¾ tsp) fine sea salt, or null
• •1 g (½ tsp) ground black pepper, or null
• •30 ml (2 tbsp) cold water, helps the mixture bind, or null
• •8 skewers flat metal or soaked wooden skewers, soak wooden skewers in water 30 min to prevent burning, or null

Steps

1. 1 Prepare the onion: peel and grate the onion on the fine side of a box grater, then gather it in a clean kitchen towel and squeeze out as much liquid as possible. Discard the liquid; the dry pulp is what you want.
2. 2 Make the mixture: in a large bowl, combine the minced lamb, grated onion, parsley, garlic, seven spice, sumac, salt, pepper, and cold water. Knead with one hand for 4 to 5 minutes until the mixture becomes tacky and holds together when pressed; this sticky texture is what lets the kafta cling to the skewer.
3. 3 Cover and rest: cover the bowl and refrigerate for 20 to 30 minutes so the flavors meld and the fat firms up, which makes shaping easier.
4. 4 Shape the skewers: divide the mixture into 8 equal portions (about 70 g each). Wet your hands lightly, take one portion, and mold it along a skewer, pressing with your thumb and forefinger to make a flat sausage about 1.5 cm thick and 12 cm long, with ridges along the surface. Repeat with the remaining portions. Work over a tray to catch any drips.
5. 5 Heat the grill: prepare a charcoal grill for direct high heat. You want glowing embers with a light ash; the fire should be hot enough that you can hold your hand over the grate for only 3 to 4 seconds. If using a gas grill, preheat to high. If using a grill pan, heat it over high heat until very hot, then lightly oil it.
6. 6 Grill the kafta: lay the skewers on the grill and cook for 3 to 4 minutes on the first side without moving them, until well seared and release easily from the grate. Turn and cook 2 to 3 minutes on the second side, and 1 to 2 minutes on the edges, until the exterior is lightly charred in spots.
7. 7 Check doneness: the kafta is ready when it is firm to the touch, the juices run clear, and an instant-read thermometer inserted into the thickest part reads at least 71°C (160°F). Do not press the meat on the grill or it will dry out.
8. 8 Rest and serve: transfer to a platter, cover loosely with foil, and rest 3 minutes. Serve hot with warm pita, sumac onions, and tabbouleh.