Shish Kafta Recipe

Prepare onion

Peel and finely grate or process the onion until mostly smooth. Squeeze out excess liquid in a fine mesh sieve or with your hands (this keeps the mixture from becoming too wet). Reserve the onion and any small amount of juice if desired.

Combine ingredients

In a large bowl, add the ground meat, grated onion, chopped parsley, chopped mint (if using), minced garlic, ground cumin, allspice, coriander, black pepper, cinnamon, salt, and 1 tablespoon olive oil. Mix thoroughly with clean hands or a sturdy spoon until spices are evenly distributed and the mixture becomes slightly sticky (about 2–3 minutes).

Rest and chill

Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the mixture and allows flavors to meld, making it easier to shape on skewers.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to medium-high (about 400°F / 200°C) or heat a grill pan over medium-high heat and lightly oil it.

Divide the chilled meat mixture into 6 equal portions (about 3 oz / 85 g each for 1 lb total). Wet your hands with cold water (this prevents sticking). Thread one portion onto each skewer: press and mold the meat around the skewer into an elongated sausage or oval shape about 4–5 inches long and 1–1.25 inches thick. Smooth seams and ends so the meat adheres well to the skewer. Repeat for all skewers.

Brush or spray the grill grates or grill pan lightly with vegetable oil to prevent sticking. Place the skewers on the preheated grill or grill pan. Cook until nicely browned and cooked through, about 3–4 minutes per side, turning every 3–4 minutes to get even char and internal temperature: 160°F (71°C) for beef/lamb, 165°F (74°C) for chicken. Total cook time will be about 10–14 minutes depending on thickness and heat.

If flare-ups occur on an open grill, move skewers to a cooler part of the grill until flames subside. During the last minute of cooking, brush lightly with a little olive oil for shine and moisture if desired.

Remove skewers from the grill and let rest for 3–5 minutes to allow juices to redistribute.

Slide the kafta off the skewers onto a platter or serve them directly on the skewers. Sprinkle with a pinch of sumac if using and provide lemon wedges for squeezing.

Serve with pita or flatbreads, yogurt or tzatziki, and sliced tomatoes and cucumbers on the side. Leftovers can be refrigerated in an airtight container for up to 3 days.