Lamb Kafta Kabobs Recipe

Grate onion and remove excess moisture

Peel and finely grate the onion (or pulse in a food processor). Place grated onion in a fine mesh sieve or clean kitchen towel and press to remove excess liquid. Reserve a tablespoon of the drained onion juice if desired for extra moisture; discard the rest.

Combine ingredients

In a large bowl combine the ground lamb, drained grated onion, minced garlic, chopped parsley and mint, olive oil, baking soda (if using), ground cumin, ground coriander, allspice, cinnamon, red pepper flakes, kosher salt and black pepper. Mix gently but thoroughly with your hands or a spatula until evenly combined. Avoid overworking — mix until uniform.

Chill to firm up

Cover the bowl and refrigerate the mixture for at least 30 minutes (up to 2 hours). Chilling firms the meat and makes it easier to shape onto skewers.

Portion the mixture

Divide the chilled lamb mixture into 8 equal portions (about 2 oz / 55 g each). Wet your hands lightly with cold water to prevent sticking.

Form around skewers

Take a portion and roll it into a sausage shape about 4–5 inches long. Press and mould the meat evenly around a skewer, leaving about 1–1.5 inches of skewer handle exposed. Repeat with remaining portions. If using wooden skewers, ensure they were soaked for at least 30 minutes before use.

Smooth and rest

Gently smooth the surface of each kafta with wet fingers to remove cracks. Place finished skewers on a tray and refrigerate for 10–15 minutes to help them set while you preheat your grill or broiler.

Preheat cooking surface

Preheat a grill to medium-high (about 400–450°F / 200–230°C) or heat a heavy cast-iron skillet over medium-high heat if pan-searing. If broiling, position the rack 6 inches from the heat and preheat broiler.

Oil and cook

Brush each kabob lightly with olive oil to prevent sticking. Grill: Arrange skewers on the grill and cook 3–4 minutes per side, rotating to get even char and an internal temperature of 160°F (71°C) for medium-well. Cast-iron/skillet: Add a little oil to the pan and cook 3–4 minutes per side, pressing slightly to maintain contact, until browned and cooked through. Broiler: Place skewers on a broiler pan and broil 3–4 minutes per side, watching closely to avoid burning.

Rest

Transfer cooked kabobs to a plate and let rest 5 minutes to redistribute juices.

Brush the kabobs lightly with remaining olive oil if desired, sprinkle with chopped parsley and a dusting of sumac or ground cumin. Serve with lemon wedges for squeezing over the meat, and alongside flatbread, tzatziki, tabbouleh or rice as desired.