Lebanese BBQ - Kafta Recipe

• 500g minced lamb (low fat)

• ½ large onion

• ½ bunch flat-leaf parsley

• ½ tsp dry or fresh mint

• ¼ kafta spice

• ¼ tsp black pepper

• ½ tsp sea salt

Serving suggestion:

• pita bread

• Muhammara

• onion

• sumac

• Place the onion in a food processor and pulse for a few seconds, then add the parsley and mint and pulse until evenly distributed. Add the spices.

• Place the mixture in a bowl, add the minced lamb and mix well with your hands.

• Dip your hands in cold water to prevent the meat from sticking and mould into sausage-shapes.

• Place on a barbecue or grill and cook evenly on all sides until they’re golden-brown.

• Serving suggestion: Spread Muhammara onthe base of a pita. Top with the kafta, then add some raw onion mixed with sumac.

NOTE: Either roll the kafta on skewers to make them easier to handle and turn, or use tongs for turning them.