Large Lamb Kafta Kabob Recipe
24 Marinated grilled Lamb Kafta. Served with Lebanese garlic paste on the side.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Lamb Kafta
For the Lebanese Garlic Paste
Method
Preparing the Lamb Kafta
- 1
Mix the Ingredients
In a large bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, cumin powder, coriander powder, paprika, salt, black pepper, and olive oil. Mix everything thoroughly until well combined.
- 2
Shape the Mixture
Divide the lamb mixture into 24 equal portions. Shape each portion around a skewer, pressing firmly to form a long, cylindrical shape.
- 3
Marinate
Cover the skewers with plastic wrap and let them marinate in the refrigerator for at least 1 hour (or up to overnight) to allow the flavors to meld.
Grilling the Kabobs
Making the Lebanese Garlic Paste
- 7
Prepare the Garlic
In a food processor, combine the garlic cloves and salt. Pulse until the garlic is minced.
- 8
Add Lemon Juice
Add the lemon juice and blend until smooth.
- 9
Emulsify with Olive Oil
While the processor is running, slowly drizzle in the olive oil until the mixture becomes creamy and emulsified. Adjust seasoning if needed.