Shish Kafta (ground Meat) Recipe

Prepare aromatics

Peel and finely grate the onion into a bowl, pressing or squeezing lightly to release the juice. Mince the garlic, finely chop the parsley and mint, and set aside.

Combine meats and seasonings

In a large mixing bowl combine the ground lamb and ground beef. Add the grated onion (including juices), chopped parsley and mint, minced garlic, allspice, cinnamon, cumin, black pepper, and kosher salt. If using toasted pine nuts, fold them in now.

Mix thoroughly

Using your hands or a spatula, mix the ingredients until evenly distributed and the mixture becomes slightly tacky — about 2 to 3 minutes. Avoid overworking to keep the kafta tender.

Chill to firm up

Cover the bowl and refrigerate for 20–30 minutes. Chilling firms the mixture, which makes it easier to shape onto skewers and helps the kafta hold together while cooking.

Shape onto skewers

Divide the chilled meat into 8 equal portions (about 3 oz / 85 g each). Wet your hands lightly with water or oil to prevent sticking. Press each portion onto a skewer, forming a long flattened sausage shape about 5–6 inches (12–15 cm) long and 1 inch (2.5 cm) thick. Press firmly so the meat adheres to the skewer.

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) or set an oven broiler to high with the rack 6 inches from the element. If grilling, oil the grates lightly. If broiling, line a sheet pan with foil and oil lightly.

Oil and season

Brush each skewer lightly with the olive oil and, if desired, sprinkle a light pinch of additional salt and sumac over the top for color and tang.

Grill or broil the kafta

Place the skewers on the preheated grill or under the broiler. Cook for 3–4 minutes per side, turning once, until the exterior is browned and an instant-read thermometer inserted into the center reads 160°F (71°C). Total cooking time is 6–8 minutes depending on thickness and heat.

Rest

Remove from heat and let the skewers rest for 2–3 minutes so juices redistribute.

Transfer kafta to a platter. Serve warm with lemon wedges for squeezing and an optional sprinkle of sumac. Common accompaniments include pita, hummus, tabbouleh, pickled vegetables, or a simple yogurt-tahini sauce.