There are many types of kabobs. But these Lebanese Lamb Kefta Kabobs are unlike any other. Tender, succulent, delicious and spicy, too. The secret ingredient is the special Lebanese 7 spice blend, which gives these Lebanese lamb kefta kabobs the marvelous and distinguishing flavor that Lebanese cuisine is famous for.
Lebanese Lamb Kefta Kabobs Recipe-
(make 8 kabobs)
- 1⁄2 yellow or brown onion, peeled and grated
- 1⁄4 cup seasoned breadcrumbs
- 4 large cloves garlic, minced
- 2 tbsp. fresh parsley, chopped fine
- 1 tbsp. fresh mint, chopped fine
- 1⁄2 teaspoon salt
- 1 tsp. Lebanese seven-spice mix (a must have ingredient, for authentic and best results!)
- 1 egg, beaten
- 1 lb. ground lamb
- olive oil cooking spray
- In a large mixing bowl, combine the bread crumbs, onion, mint, parsley, garlic, salt, egg, and 7 spice blend. Also add in the ground lamb and mix and stir everything together thoroughly.
- Now separate the combined mixture into 8 equal portions. Mold each portion around a skewer, forming a log that is about 2 inches thick and 6 inches long. Lay each on a flat surface and flatten them a little – you do this to ensure the center of the kabobs will get well cooked.
- If you are using a stove, heat a large skillet over medium-high flame. If using a gas or charcoal grille (my favorite), get the grille heated up to medium-high. Spray the skillet or grille grid with nonstick olive oil cooking spray and grill the kabobs for about 5-6 minutes on each side, or until cooked to your desired level of doneness.
- Lebanese Lamb Kefta Kabobs are wonderful eaten all by themselves, but they are also great served with some grilled or pan seared veggies – onions, asparagus, tomatoes, etc. Also good accompaniments are pita breads spread with tubuleh and/or hummus.
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