Small Lamb Kafta Kabob Recipe
12 Marinated grilled Lamb Kafta over grilled tomatoes & onions. Served with Lebanese garlic paste on the side.
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Ingredients
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Lamb Kafta
Grilled Vegetables
Lebanese Garlic Paste
Method
Lamb Kafta Preparation
- 1
Prepare the Marinade
In a large bowl, combine ground lamb, finely grated onion, minced garlic, chopped parsley, cumin powder, paprika, salt, black pepper, and olive oil. Mix thoroughly until all ingredients are well incorporated.
- 2
Shape the Kabobs
Divide the meat mixture into 12 equal portions and shape each portion around a skewer, forming elongated kabobs. Make sure they are compact and evenly shaped.
- 3
Marinate
Cover the kabobs and let them marinate in the refrigerator for at least 1 hour, preferably overnight to enhance flavors.
Grilling the Kabobs and Vegetables
- 4
- 5
Preheat the Grill
Preheat your grill to medium-high heat (about 375°F or 190°C).
- 6
Grill the Kabobs
Place the lamb kabobs on the grill and cook for 10-12 minutes, turning occasionally until evenly browned and cooked through.
- 7
Grill the Vegetables
During the last 5-7 minutes of cooking, add the seasoned vegetables to the grill. Cook until they are tender and slightly charred.
Lebanese Garlic Paste
- 8
Make the Garlic Paste
In a food processor, combine peeled garlic cloves and salt. Process until the garlic is minced. With the processor running, slowly drizzle in the lemon juice and olive oil until a smooth paste forms.