Kafta Kabobs
Yield: 12 to 14 skewers
1 large yellow onion
3 sprigs fresh, flat-leaf parsley leaves, finely minced
2 lbs finely ground lean lamb or beef
1 tsp sea salt
½ tsp freshly ground black pepper
½ tsp ground allspice
12-14 wooden or metal skewers, presoaked in water for 30-60 minutes
Preheat a grill to high, or if using an oven, preheat to 450°F.
Quarter the onion and finely mince in a food processor. Transfer the minced onions into a fine-mesh sieve set over a bowl and press down on the onions to remove any excess liquid. Discard the liquid and set the onions aside.
Add the parsley to the food processor and pulse to finely chop. Return the drained onions to the food processor bowl. Add the ground meat and season with the salt, pepper and allspice. Process to thoroughly blend all the ingredients, periodically pausing the processor to push the meat down and scrape it from the bottom and sides of the bowl. Transfer the meat mixture to a large mixing bowl. Hand-mix the meat mixture to make sure that all ingredients are evenly incorporated into a smooth mixture.
Making the Kafta Kabobs
Working in ⅓-cup portions, mold the meat mixture into a long, sausage-like shape, about 6
inches in length. Then, hand-roll the meat to a thickness of about 1½ inches. Using the sharp end of the skewer, pierce through one end of the kabob and slide it through the other end; the meat should be about 1 inch away from the sharp tip of the skewer. Squeeze the meat one more time to ensure that it tightly adheres to the skewer. Continue making kabobs in the same manner with the remaining meat mixture. There should be 12 to 14 skewers.
If using a grill, lightly brush it with oil. Place the kabobs on the grill over a medium flame and cook, turning them periodically so that they cook evenly, 4 to 5 minutes per side, being careful not to over-grill them.
If roasting in the oven, place the kabobs on a lightly oiled baking sheet, spacing them evenly apart, and roast on the middle rack of the oven for 12 to 15 minutes, turning them over halfway through the roasting time. Serve hot.
Recipe courtesy of Anna Cabeca.
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