Lebanese Kafta

Instructions

1. Prepare the meat mixture
   In a large bowl, combine the ground lamb (or lamb and beef mixture) with the finely chopped onion, minced garlic, chopped parsley, and mint. Mix well using your hands to ensure all ingredients are evenly distributed.
2. Add the spices
   Add the cumin, coriander, allspice, cinnamon, salt, and black pepper to the meat mixture. Drizzle the olive oil over the ingredients and mix thoroughly until all spices are incorporated evenly into the meat.
3. Shape the kafta
   Take a handful of the meat mixture (about 2-3 tablespoons) and shape it around a skewer, forming an elongated sausage shape about 4-5 inches long and 1 inch thick. Press the meat firmly around the skewer to ensure it stays in place. Repeat with the remaining mixture.
4. Chill the skewers
   Place the prepared kafta skewers on a tray and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld and the meat to firm up, which will help it stay on the skewers during cooking.
5. Preheat the grill
   Preheat your grill to medium-high heat (around 400°F/200°C). If using an indoor grill pan, heat it over medium-high heat until hot.
6. Grill the kafta
   Place the skewers on the preheated grill and cook for about 4-5 minutes per side, turning occasionally, until the meat is well browned on the outside and cooked through but still juicy on the inside. The internal temperature should reach 160°F (71°C).
7. Rest and serve
   Remove the kafta from the grill and let rest for 5 minutes. Carefully slide the meat off the skewers and serve hot with warm pita bread, hummus, tabbouleh, yogurt sauce, or a fresh Mediterranean salad.