Kefta Kabobs

Kefta Kabobs - Photo by JayDi Photography

Here's something a little different to wow your taste buds!  We're taking a trip across the pond and into the middle East.  You can make it a meatball, patty or kabob style, but it's packed with earthy flavours. These are quick to make and only take a few minutes to grill. Mmm Mmm Mmm!

Kefta Kabobs

Ingredients:

4 cloves garlic
2 tsp kosher salt, plus a pinch
1 pound ground beef  or lamb
3 tablespoons grated onion
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
Freshly ground black pepper
Olive oil, for brushing the grill

Directions:

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining  2 tsp salt with the meat, onion, parsley, and spices.

Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.

Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread or rice or couscous.