Kefta, also known as Kofta, is traditionally made of beef, lamb or chicken and is mixed with spices and onions. Kefta is popular across the Middle East and Asia, in places like Morocco, Iran, Pakistan and India. In India there are also meatless varieties, which are often made from paneer. Spicy and filling, kefta are the perfect snack for grilling and are great for parties and large gatherings. Try them tonight!
- 1 lb lamb
- ¼ cup fresh, chopped parsley
- ¼ cup fresh, chopped cilantro
- 1 medium onion, finely diced
- 1 tsp ground cumin
- 2 tsp paprika
- 1 tsp freshly ground black pepper
- 1 tsp salt
If using an oven, preheat your broiler. If using a grill prepare it so the flame is on medium heat. You can also sauté the kefta, if an oven or a grill is not readily available. Combine all the ingredients in a large mixing bowl and mix well. Allow the mixture to sit for an hour, to allow the flavors to properly blend.
Use a ¼ cup measure to divvy up the meat. Mold the meat around a metal skewer [one that is oven safe], tapering the end of each kefta to prevent the meat from slipping off the skewers during cooking. Mold three kefta per skewer. Place the skewers on the broiler rack 4 inches from the heat or on the grill over hot coals. Turn frequently to brown the kefta evenly until the meat is done, about 10 to 15 minutes. [Makes 4 servings]
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