Traditional Grilled Kefta

A blend of beef and lamb kneaded with fresh herbs and warm spices. During cooking, a brown crust forms while the center remains juicy and tender to the bite.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 544
• Protein: 47 g
• Carbs: 8 g
• Fat: 36 g

Ingredients

• 400 g Ground beef 15% fat ( fresh )
• 400 g Ground lamb ( fresh )
• 1 piece Onion ( very finely minced )
• 2 piece Garlic ( pressed )
• 30 g Flat-leaf parsley ( finely chopped )
• 30 g Coriander ( finely chopped )
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 0.5 tsp Cinnamon ground
• 1 tsp Gray sea salt
• 0.5 tsp Black pepper ground
• 1 tsp Sumac

Instructions

1. Preparation of the aromatic base

   Finely chop the onion and garlic cloves. Chop the parsley and cilantro. There should be no large pieces so that the kefta remains homogeneous and does not tear during shaping.

2. Kneading the stuffing

   In a mixing bowl, combine the ground beef, ground lamb, aromatics, and spices (cumin, paprika, cinnamon, salt, pepper). Knead firmly by hand for several minutes until the texture becomes sticky.

3. Shaping the skewers

   Divide the meat into equal portions. Form elongated logs around wooden or metal skewers. Press with the palm to ensure the meat adheres well to the support.

4. High-heat cooking

   Preheat a pan or grill. Sear the keftas over high heat. Turn regularly to achieve uniform coloring. The meat is ready when the juice that beads is clear.

5. Sumac finish

   Remove the keftas from the heat and immediately sprinkle with sumac. This spice will provide the fruity acidity needed to balance the fat of the meat.

Chef's tips

• Do not skip the kneading: this is what allows the meat to hold on the skewer without eggs or breadcrumbs.
• If using wooden skewers, soak them in water for 30 minutes beforehand to prevent them from burning.

Storage

Store for 2 days in the refrigerator in an airtight container. Can be frozen raw once shaped.