Lebanese Grilled Kafta

SERVINGS: 8 | AUTHOR: MAUREEN ABOOD

Lebanese Grilled Kafta is like a meatball, but flavored with favorite Lebanese seasonings and formed on a skewer, then grilled—one of the many grill recipes the Lebanese are famous for! Kafta can be made with ground lamb or beef.

Tips for Making Great Lebanese Grilled Kafta

- Be sure your meat has enough fat in it, 10-15% fat. The fat is key to juicy results.

- Take care not to overcook the meat. Keep the grill at medium heat so you have more control over the cooking time and are less likely to overcook them. - Cook kafta to medium or medium rare.

- As with meatballs and burgers, don’t overwork the meat when forming the kafta. Distribute the seasonings evenly with your hands, then stop touching the mixture there.

- Serve kafta right from the grill. Reheating kafta can make it dry and overcooked. They’re best right off the grill when the kafta is hot and juicy.

INGREDIENTS

2 pounds ground beef, 85/15 fat content

2 tablespoons grated yellow onion

1 clove garlic, minced

3 tablespoons parsley, flat or curly, finely chopped

3 tablespoons mint, finely chopped, plus more for finishing

2 teaspoons kosher salt

1 tablespoon sumac

1/2 teaspoon cinnamon

1 tablespoon crushed dried mint or Mint Salt

2 tablespoons extra virgin olive oil

INSTRUCTIONS

1. In a medium bowl, combine the beef with the onion, parsley, mint, salt, pepper, sumac, and cinnamon. Chill for at least one hour and up to one day.

2. Heat the grill to medium. Coat the grates with oil.

3. Use 1/2 cup of the meat mixture to form an oblong football shape. Pierce lengthwise with a 12-inch or smaller skewer. Continue to shape the kafta until it is longer and thinner, about 6 inches by 2 inches, on the skewer. Repeat this process with the rest of the meat.

4. Place the skewers crosswise on the grill grates. Lower the lid and cook for about 3 minutes, or until golden with char marks on the bottom. Turn the kafta skewers and cook for another 5 minutes, or until the meat reaches 135°F.

5. Remove the kafta from the grill to a platter or cutting board. Brush the kafta with olive oil and dust with chopped mint. Serve immediately.