How to make Kafta Kabobs - Ground Lamb Kabobs
Kafta Kabob is a traditional Mediterranean dish that is delicious yet so easy to make! These beautiful kabobs are bursting with flavor and with minimal prep and cooking time; it's a great way to repurpose leftover ground lamb for a perfect quick midweek meal.
Ingredients
- 2 lbs Ground Lamb
- 1 Large Tomato
- 1 Small Onion
- 1 Small Red pepper
- 8 Garlic Cloves
- 1 handful of Coriander / Cilantro
- 1/2 tbs Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Cumin
- 1 tsp Paprika
- 1/2 tsp Red Chili flakes
Instructions
- Finely dice tomato, onion, red pepper, garlic & coriander with a knife or food processor.
- Using a towel or cheesecloth, drain all of the excess water from the vegetables.
- Add Ground Lamb to a medium bowl and mix with your finely chopped vegetables and seasonings.
- Mix until fully combined, then form about a 1/2 cup of your lamb mixture around a skewer.
- Your kabob should be long and flat. Chill for 15 minutes after forming to help keep them together.
- Cook over high heat on the grill or a pan.
- Ideally, you want the oil to drip from the kabob without touching the meat.
- (You can also cook in an air fryer)
- I like to cook mine to a temperature of 165.
- Serve with a salad and all of your favorite middle Eastern sides.