lamb kefta kabob

1 lb ground lamb
1 half onion
medium-sized, chopped fine
2 tsp paprika
1 tsp cumin
1 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 cup parsley
1/4 cup cilantro
1 tsp cinnamon
1 tsp garam masala
1 tbsp mint
leaves only, fresh
3 whole mushrooms
finely diced
optional condiment
yogurt cucumber sauce
optional condiment
  • wooden skewers (4 each, soaked for at least 1 hour)
  • large mixing bowl
  • grill or cast iron griddle
We first tasted Turkish food when we traveled to Istanbul in 2007. During an al fresco lunch, we tasted a little bit of everything and really liked it. The combination of spice seasonings in the food was unlike anything we've ever eaten. Some memorable favorites from that meal include Turkish pizza and this dish, lamb kefta kabob. My husband pieced together this recipe from recipes he found online.
Soak the skewers in water for at least 20 minutes so that they don't burn on the grill.
Mix all the ingredients (except the sambal and yogurt) together in a large bowl and set in the fridge for at least an hour to allow the flavors to blend.
To make the kebabs, form the meat around the skewer into the shape of a sausage. Preheat the oven at this point if using.
Grill for about 5 minutes on each side. Take care not to dry out the kefta by adjusting its grilling time according to the heat and its size.
If cooking indoors on a cast iron griddle, sear the kebabs on high heat and then finish in the oven for 5-8 minutes.
Separate the kefta from the skewers after cooking and serve with sambal and yogurt cucumber sauce.
source: Collin Oguro