Kefta Brochettes

Ingredients

• 700 g (1.5 lb)ground lamb or beef
• 1onion, grated and squeezed
• 1 handfulparsley, chopped
• 1 tspcumin
• 1 tsppaprika
• 1/2 tspcayenne
• 1 1/4 tspsalt
• olive oilto brush

Method

1. In a large mixing bowl, combine 700 g (1.5 lb) ground lamb or beef with 1 grated and squeezed onion to remove excess moisture. Add 1 handful of chopped parsley, 1 tsp cumin, 1 tsp paprika, 1/2 tsp cayenne, and 1 1/4 tsp salt. Use your hands to mix everything thoroughly until the mixture becomes sticky and well combined, ensuring the meat will adhere to the skewers.
2. Cover the bowl with plastic wrap and place it in the refrigerator to chill for 20 minutes. This chilling step allows the flavors to meld and makes the mixture firmer, making it easier to shape onto skewers.
3. After chilling, remove the mixture from the refrigerator and divide it into equal portions. Take each portion and shape it onto a skewer, forming long, finger-like shapes about 1 inch in diameter. Ensure the meat is evenly distributed along the skewer to promote even cooking.
4. Using a brush, lightly coat each skewer with olive oil. This will help prevent the meat from sticking to the grill and will contribute to a nicely charred exterior.
5. Preheat your grill to high heat. Once hot, place the skewers on the grill. Cook them by turning occasionally to ensure all sides are evenly charred. The kefta brochettes are done when the exterior is charred and the inside remains juicy, with a slight springiness to the touch.
6. Remove the skewers from the grill and let them rest for a few minutes. This resting period allows the juices to redistribute within the meat, ensuring each bite is flavorful.
7. Serve the kefta brochettes immediately with a side of cumin salt, onion salad, and fresh bread. These accompaniments enhance the smoky, spiced flavors of the kefta, making for a satisfying meal.