Ingredients
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1 tablespoon Olive Oil
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Pita Breads
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Kefta
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1 lb 2 oz (500 g) minced (ground) Lamb
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1 small Onion
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3 tablespoons Coriander
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3 tablespoons flat-leaf (Italian) Parsley
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2 teaspoons ground Cumin
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1 teaspoon hot Paprika
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1 teaspoon ground Ginger
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½ teaspoon Chili Powder
Directions
A kefta is a meatball. Having said that, you can also have kefta made with fish. Kefta can be eaten ‘dry’ that is, not cooked in a sauce, but rather skewered and grilled, as we do here. Harissa is a must-have condiment with these kebabs, with a wheat beer or dark ale to chase it all down.
Steps
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1
Done
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Soak eight bamboo skewers in cold water for 30 minutes. |
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2
Done
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Put all the kefta ingredients in a large bowl and use your hands to squeeze together well. Take handfuls of the mixture and throw them into the side of the bowl this will tenderise the meat and give the kefta a more delicate texture. |
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3
Done
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Divide the mixture into eight equal portions. Use wet hands to roll each into a ball, then form into an elongated oval shape about 10 cm (4 inches) long. |
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4
Done
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Insert a soaked bambook skewer into each kefta. Place them on a tray and refrigerate for 3–6 hours, or until you want to cook them. Don’t leave them for more than a day, though, and remove from the fridge 1 hour before cooking. |
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5
Done
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Heat a chargrill plate to high. Use a brush to rub the oil all over the surface of the meat. Cook for 8 minutes, turning every 2 minutes, until evenly cooked. Serve with flatbread, hummus, harissa and grilled lemon halves. |
