Kafta Lamb Kebab Recipe

Prepare onion and herbs

Peel and finely grate the onion on the fine side of a box grater or in a food processor. Place the grated onion in a clean kitchen towel or fine mesh strainer and squeeze out as much liquid as possible (this prevents the mixture from becoming too wet). Finely chop the parsley, cilantro, and mint; mince the garlic.

Combine meats and aromatics

In a large mixing bowl, add the ground lamb and ground beef. Add the grated onion (after squeezing), chopped herbs, and minced garlic. Sprinkle the cumin, allspice, coriander, cinnamon, sumac (if using), salt, and black pepper evenly over the meat.

Bind and season

Add 1 tablespoon olive oil and 2 tablespoons cold water to the bowl. Using clean hands, mix the meat and seasonings thoroughly for 2–3 minutes, folding and pressing to create a cohesive paste. Over-mixing can make kebabs dense, but thorough mixing ensures they hold on the skewers. Taste a small pinch by frying it quickly in a skillet; adjust salt and spices if needed.

Chill the mixture

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the fat and helps the kebabs keep their shape on the skewers.

Shape onto skewers

If using wooden skewers, soak them in water for 30 minutes before using. Divide the meat mixture into 8 equal portions (~85 g each). With wet hands (dip in cold water), take one portion and press it onto a metal skewer or wooden skewer, shaping it into a 1–1.25 inch (2.5–3 cm) thick sausage shape about 4–5 inches (10–12 cm) long. Press firmly so the meat adheres to the skewer; repeat for all portions.

Preheat grill or pan

Preheat a grill to medium-high (about 400°F/200°C) or heat a heavy cast-iron skillet or grill pan over medium-high heat. Brush the grill grates or pan lightly with 1 tablespoon vegetable oil to prevent sticking.

Cook the kebabs

Place kebabs on the preheated grill or in the hot pan. Cook for about 3–4 minutes per side, turning to get even browning and charring in spots, for a total of 8–10 minutes depending on thickness. Internal temperature should reach 160°F (71°C) for combined beef/lamb. If using a thicker shape, reduce heat slightly after initial sear and continue cooking until done.

Rest

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

Remove kebabs from skewers if desired. Arrange on a platter with lemon wedges and sprinkle with fresh parsley leaves. Serve with warm pita or flatbreads and yogurt sauce or tahini alongside. Squeeze lemon over kebabs before eating.