Traditional Grilled Kefta
Ingredients
- 400 gGround beef 15% fat (fresh)
- 400 gGround lamb (fresh)
- 1 pcOnion (very finely minced)
- 2 pcGarlic (pressed)
- 30 gFlat-leaf parsley (finely chopped)
- 30 gCoriander (finely chopped)
- 1 tspCumin ground
- 1 tspSweet paprika
- 0.5 tspCinnamon ground
- 1 tspGray sea salt
- 0.5 tspBlack pepper ground
- 1 tspSumac
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 2 days in the refrigerator in an airtight container. Can be frozen raw once shaped.
