Recipe: Lamb Kafta Kabobs

8 Sep

In the United States, we tend to use cinnamon mostly in sweet dishes. But in other parts of the world, cinnamon has long been used in savory dishes, too, where it adds an extra layer of flavor and warmth. It is an ancient aromatic spice that was worth more than gold and was considered an appropriate gift for royalty.

These lamb kafta kabobs, which feature the traditional Lebanese flavor combination of cinnamon and allspice,  will make anyone who eats them feel like royalty, too. At our house, we put them in pita bread with hummus (and/or plain yogurt mixed with diced cucumber, garlic, and mint) and lettuce and tomatoes.  I usually make Tabouli as an accompaniment, and some of  us also add that to our pitas for a full flavor experience.

The traditional method of preparation involves shaping the kabobs around a skewer, but it is far easier (and faster) to make them without the skewer. If using wooden skewers, soak them in water for 30 minutes before assembling the kabobs.

Lamb Kafta Kabobs
Serves 4

1 lb. ground lamb (can use half lean ground beef if preferable)
1 small onion, finely chopped
1/2 c. finely chopped parsley
3/4-1 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
1/8 tsp. allspice

Preparation
1. Mix all ingredients well.
2. Take a small handful of the meat mixture and mold into a roughly 4 ” cylindrical shape around a skewer, or just mold into cylindrical shape without the skewer.
3. Grill and enjoy.

Source: Lebanese Cuisine by Madelain Farah

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