15 January 2011

Lamb Kafta

One benefit of living in southeast Michigan is our enormous population of people of Middle Eastern descent that brought their foods with them.  I love the food!  I love Lamb Kafta the very most!  Grilled served with a rice pilaf, on a pita with tomatoes and garlic sauce, chopped on top of a salad or shaped into meatball size and stuck on a ke-bob with vegetables to grill.  You can serve with a bit of cucumber sauce too! 

I'm looking for simple and quick, so I buy my spices already mixed at a Mediterranean market.  15 minutes to a really delicious, healthy meal at home!

1 pound ground lamb
3 Tablespoons chopped onion
3 Tablespoons chopped, fresh Parsley
4 cloves garlic ground into paste
1 teaspoon kosher salt
3 Tablespoons Kafta spice blend

12 wooden skewers soaked in water for 30 minutes

Place all ingredients in mixing bowl and stir to combine.  Shape meat around skewer in desired size.  Grill over high heat 8 minutes for a skewer full or 6 minutes for meatball size with veggies. 

Like most lamb, be careful not to overcook as meat will dry out.

I love to have this fresh grilled flavor in January!

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