Kafta is essentially lamb mince seasoned with spices and fresh onion and parsley. It's really easy to make from scratch, and super versatile to cook with.
This recipe makes approximately 24 skewers which will feed 6-8 people. However, if you are feeding 4, just halve the recipe, or you can make the whole amount and freeze half for another time. Simply defrost and cook as you would regular mince.
Serve it with my Lazy Salad, Yogurt Flatbread, and homemade Baba Ghanouj.
Ingredients 7
1 kg lamb mince
1 brown onion, large, finely diced
1 bunch parsley, leaves finely chopped
1 heaped teaspoon salt, plus more to taste
1 tsp paprika
1 tsp 7 spice bharat
1 tbsp olive oil
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Method 6
Begin by finely chopping the , discarding the stems and very finely dicing the . Set aside.
In a large mixing bowl place the , , , , and .
Using your hands, kneading the ingredients into the meat, until everything is well combined.
Fill a small bowl with cold water to wet your hands in. Take a small ball of meat, about 50g and press the skewer into the ball. Mould the meat along the skewer until it stretches 15cm and is about 2cm in diameter. Wet your hand as needed to stop the meat sticking to your hands. Place the skewers on a tray and if you need to add a row of cling wrap between each layer to stop them from sticking.
Heat a cast iron pan or fire up the BBQ, add the and begin to cook the kafta in batches for 2-3 minutes on each side.
Transfer to a serving platter with lemon wedges and serve whilst still hot.
Sunday Kitchen's tips
The great thing about Kafta is it can be made up to two days in advance, and freezes really well before it has been cooked.
Be mindful not to use too much water when you are skewering your meat onto the skewers. If you don't have skewers, you can shape the Kafta meat into patties or sausage-like shapes and cook the same way.
Helpful tips
What's the best way to ensure my kafta doesn't fall apart on the skewers?
How can I store uncooked kafta for later use?
What sides go well with Kafta skewers besides the Lazy Salad and Baba Ghanouj?
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Notes
8
