Ingredients
- 1kg of diced lamb (shoulder and collar meat mix)
- 4 stalks of Welsh onion or 2 spring onions
- 3 cloves of garlic
- 200ml of flat-leaf parsley
- 200ml of coriander
- 200ml of mint
- 1 teaspoon of paprika
- 1 teaspoon of powdered cumin
- 1 teaspoon of turmeric
- 1 teaspoon of ground ginger
- 1 egg
- 2 tablespoons of (whole grain) breadcrumbs
- 1/2 tablespoon of olive oil
- Salt
- Pepper
Preparation
- Preparing the filling:
- Make a garlic purée using a garlic press or dice the garlic very finely with a knife.
- Peel and finely mince the onions.
- Wash and remove the stems from the parsley, mint and coriander. Dry the leaves, then finely chop them.
- Add the following to a round bottom mixing bowl: the ground lamb meat, the chopped herbs, spices, salt and pepper.
- Mix then add the egg and breadcrumbs. Knead well with your hands until the filling is even in texture.
- Place in the fridge to congeal for 1 hour.
- Preparing the skewers:
- If you intend to use wooden skewers then wet them with water prior to use so they won’t burn when you place them on the barbecue.
- Making a dozen or so small balls out of the meat filling.
- Stab each ball with the skewer then pull the meat out over the length of the skewer.
- If the weather’s obliging you can grill your Lebanese kefta kebabs on the barbecue or also use a cast iron plate for grilling.
