Grilled Lamb Kafta Skewers — Lamb Kafta Meshwi Platter
Hand-shaped lamb kafta skewers seasoned with parsley, onion, and seven-spice, grilled smoky and served with warm pita, tahini sauce, and a fresh tomato-cucumber salad.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak four wooden skewers in cold water for 10 minutes. Combine 440g lamb mince, grated onion, 30g parsley, 2 garlic cloves, seven-spice, cinnamon, black pepper, and salt; knead firmly for 90 seconds until sticky. Divide into 8 portions, shape around skewers into 12cm sausages, pinch to seal, rest 5 minutes. Whisk 60g tahini, 30ml lemon juice, 1 minced garlic clove, and 0.5 tsp salt; thin with 60ml water until sauce drips slowly. Toss 200g tomato, 160g cucumber, 40g red onion, 20g parsley, 20ml olive oil, 10ml lemon juice, and salt to taste together.
Grill 1
Heat grill pan over medium-high for 3 minutes until strong heat radiates. Grill kafta for 8 to 10 minutes, turning every 2 minutes, until evenly charred on all sides and firm when pressed.
Grill 2
While kafta cooks, warm the oiled pitas on the cooler grill edge for 30 seconds per side until pliable.
Plate
Arrange 4 kafta on each warm pita, drizzle tahini sauce over, fan the salad alongside, and finish with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.