Lebanese Lamb Kefta Lamb Kabobs Recipes

KOFTA KEBABS

Steps:

• Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

LEBANESE LAMB KEFTA (LAMB KABOBS)

Steps:

• Combine onion, bread crumbs, garlic, parsley, mint, salt, 7 spice blend and egg in a bowl. Add lamb and mix well.
• Divide the mixture into 8 portions. Shape each portion around a skewer, forming a log that is about 2 inched wide and 6 inches long. Slightly flatten it so that the center will cook well.
• Heat a grill pan over medium heat. Spray with nonstick cooking spray and grill skewers for 5-6 minutes on each side, or until cooked to desired doneness. Serve immediately with pita bread, hummus and tabuleh.
• *For the Lebanese 7 spice blend: mix equal parts of allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek and ground dry ginger. Mix well and store in an air tight container.

LEBANESE LAMB KOFTA RECIPE (KAFTA/KOFTA KEBABS)

Steps:

• Finely chop the onion and parsley. The smaller the onion pieces, the better!
• Add all of the ingredients to a large bowl and mix until well incorporated.To save time, you could do this in a small food chopper/processor (as the pieces don't need to be even). First, pulse the onion and parsley separately until finely chopped, then add the remaining ingredients and pulse until combined into a homogenous meat paste. If the processed onions are very "wet," squeeze them lightly to remove excess liquid.
• To prepare the skewers, first transfer the lamb kofta mixture to the fridge to chill for 30 minutes. Then, divide the mixture into portions of around 3-3.5 oz/85-100 g (around a fistful). Then thread each portion onto skewers in a sausage shape, around 1-inch thick, pressing firmly). Be careful to make them even-sized, so they'll cook evenly.If you're using wooden skewers and plan to make the lamb kofta immediately, then first soak the skewers for 30 minutes (that way, they won't burn on the grill). Also, keep water nearby to dip your hands in while shaping the ground lamb kebabs - if they become too sticky.
• To grill the lamb kofta: transfer the kofta kebab to a pre-heated and oiled grill (or charcoal BBQ) and cook for 3-4 minutes on each side until browned and cooked through (usually about 10 minutes total for well-done, 6-8 minutes for medium).Grill Pan: using an indoor grill pan is relatively similar to the above. Add a little oil to the pan and heat over medium-high heat. Then add the lamb kofta kebab and pan-fry for several minutes, then flip and cook on each side until evenly cooked.Baked: to bake the lamb kafta, lay them on a parchment-lined baking sheet brushed/sprayed with a little oil. Bake in the oven at 350ºF/175ºC for between 15-20 minutes, or until cooked through. Feel free to broil at the end for extra browning.You could also broil the lamb kafta, turning to evenly cook.
• Make ahead: you can prepare and form the kofta kebabs patties in advance and store them covered in the fridge for 2-3 days or in the freezer for up to three months. Then, allow them to thaw in the refrigerator overnight before cooking. Storing: store any leftover kafta in an airtight container in the fridge for between 3-4 days OR in the freezer for up to 3 months (freeze on a tray until solid, then transfer to container/Ziplock bag, to avoid sticking). Reheating: you can reheat the kafta on a hot grill for several minutes or in the oven at 350ºF/176ºC until warmed through (7-10 minutes).

LAMB KABOBS

Steps:

• Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
• Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
• Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
• For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.