When Lyndsey of The Tiny Skillet posted this one for Kafta, I knew I wanted to make these meatballs right away. I couldn't find lamb, so I just used beef from one of our cattle. The only thing we would do differently is add salt. (we added it on top this time). We did try both ways of cooking the meatballs, and the grill worked easier for us than the grill pan + oven method. Do whatever floats your boat, but make these soon!
formed & ready to grill!Kafta - Lebanese Meatballs on a Stick
1 1/2 pounds ground lamb (we used ground beef)
4 green onions chopped
1 bunch parsley chopped
2 cloves garlic chopped
a handful of mint chopped
1 tablespoon Lebanese seven spice or sometimes called mixed spice
1 egg, lightly beaten
1/2 teaspoon sea salt
Mix all ingredients together. Cover and rest in the fridge for about 30 minutes to get the flavors merging all together nicely and the meatball will form easily. If using wooden skewers soak them for the same 30 minutes so they won't burn on the grill. Lyndsey says, "I don't like to form the meatball too firm so it won't be too dense after cooking...just my preference." Also prepare the Cucumber Sauce during this time.
You can grill them or make them on a grill pan stove-top, Lyndsey suggested browning them on the grill pan first, then transferring the pan to the oven to finish them off. Grill them like you would burgers, just make sure the meat is cooked no longer pink, but try not to overcook them.
We tried both methods, and preferred the meatballs on the grill. We served them with pita bread and Lyndsey's Cucumber Sauce (below).
Cucumber Yogurt Sauce
1 cup Greek yogurt
1/2 cucumber, chopped
1/2 tsp dill
a dash of garlic powder
a squeeze of lemon juice
Mix everything together and let sit in the fridge while preparing the meatballs.
1 comment:
This is the dish I always order when I hit up our local Lebanese place, I love it and stuffed in a pita,mmmm
Great job!
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