Kafta

also called kafta · kefta · kufta · kofta · kafta kabob · kafta kebab · kofte · köfte · lule kebab · minced meat skewers

The table

1 medium(150 g)yellow onionwring the onion drywork the meat 3 min until it is tackychill the mix 30 minpress onto flat skewersgrill 8 min, turning once
1 lb(450 g; 20% fat)ground lamb
1/2 lb(225 g)ground beef
1 cup(chopped fine, packed)flat-leaf parsley
1 1/2 tspground allspice
1/2 tspground cinnamon
1 1/2 tspkosher salt
1 tspblack pepper
6flat skewers
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1wring the onion dry

2work the meat 3 min until it is tacky

goes in with what step 1 made

4press onto flat skewers

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 41 min2 of 5 steps give no time
Needs you
about 11 min
If you get it wrong
Unforgiving — ground lamb and beef on a skewer comes off cooked through and not pink, which is eight minutes over the fire

  1. wring the onion dry

    not timedfrom the start

  2. work the meat 3 min until it is tacky

    3 minneeds youfrom the start

  3. chill the mix 30 min

    30 minwalk away3 min in

  4. press onto flat skewers

    not timed33 min in

  5. grill 8 min, turning once

    8 minneeds you33 min in

You'll need charcoal grill

Goes with

See how it is written
>> title: Kafta
>> category: Smoked & Grilled
>> tags: lamb, beef, lebanese, skewers, parsley, grill
>> counters: Shawarma Counter, The Bowl Shop
>> aka: kafta, kefta, kufta, kofta, kafta kabob, kafta kebab, kofte, köfte, lule kebab, minced meat skewers
>> pairs-with: pita-bread, sumac-onions, tahini-sauce
>> servings: 4
>> time: 1 hr 15 min
>> slack: unforgiving — ground lamb and beef on a skewer comes off cooked through and not pink, which is eight minutes over the fire

>> step: wring the onion dry
Grate @yellow onion{1%medium}(150 g) and wring it out hard in a cloth.

>> step: work the meat 3 min until it is tacky
Work @ground lamb{1%lb}(450 g; 20% fat), @ground beef{1/2%lb}(225 g), @&(~1)wrung onion{}, @flat-leaf parsley{1%cup}(chopped fine, packed), @ground allspice{1 1/2%tsp}, @ground cinnamon{1/2%tsp}, @kosher salt{1 1/2%tsp} and @black pepper{1%tsp} together with your hand ~beat{3%min}, always in one direction, until the mass turns tacky and holds a fingerprint.

>> step: chill the mix 30 min
Chill @&(~1)kafta mix{} covered ~chill{30%min}.

>> step: press onto flat skewers
Press @&(~1)chilled mix{} onto @flat skewers{6} a handful at a time, squeezing it into a finger-thick sausage and pinching ridges every inch so the flame has something to catch.

>> step: grill 8 min, turning once
Grill @&(~1)skewers{} over hot #charcoal grill{} coals ~grill{8%min}, turning once only, until the ridges char and the middle is just cooked through.