Lamb Kefta

Photography By Jenny Acheson | April 01, 2015

Preparation

Thoroughly combine lamb with all the herbs and spices in a large bowl. Cover and refrigerate overnight.

Heat grill to medium-high and brush with vegetable oil. Form each portion of lamb mixture into a small sausage shape. Insert skewer lengthwise into each portion. Brush with vegetable oil and grill, turning occasionally, until just cooked through, 8–10 minutes. Serve with rice, if desired.

NOTE: Grilling skewered ground meat can be tricky if not prepared. Make sure your grill is well-seasoned and plenty hot to prevent sticking. If sticking does occur, use a sturdy, heat-proof spatula to flip and move the skewers to keep them in one piece.

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Ingredients

  • 2 pounds ground lamb
  • 1 small onion, grated
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1½ teaspoons salt, or to taste
  • Freshly ground black pepper, to taste
  • Vegetable oil, for cooking
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