Skewered Spiced Lamb Kafta

IngredientsVegetables, Bread, Meat
Day PartDinner
Cuisine TypeMediterranean
Skewered Spiced Lamb Kafta

Customers’ desires for international flavors are highlighted in this Middle-Eastern inspired skewer.  Fresh ground American Lamb marries well with a variety of herbs and spices making it an the perfect partner for flavorful dishes from around the world. 


Ground American Lamb - 4 pounds
Small red onion, peeled, finely diced - 1 medium
Lime juice - 3 ounces
Flat leaf parsley, leaves only, finely chopped - 3 bunches
Ground coriander - 3/4 teaspoon
Ground cinnamon - 3/4 teaspoon
Cayenne - 3/4 teaspoon
Allspice - 3/4 teaspoon
Cardamom - 3/4 teaspoon
Sea or kosher salt and black pepper - to taste
Pita bread rounds - 12
Extra virgin olive oil - as needed
Sumac, ground - 1 teaspoon
Minted Citrus-Fennel-Couscous Salad - 1-1/2 quarts


Mix together lamb, onion, lime juice and parsley.  Season with coriander, cinnamon, cayenne, allspice, cardamom, salt and pepper.  Refrigerate lamb mixture to chill.  Once chilled, shape into 24 approximately 3-ounce flattened patties.  Wrap around skewers.  Grill or cook in skillet with a little oil until done, or until internal temperature reaches 165°F.

Brush pitas with olive oil and sprinkle with sumac.  Toast or grill until crisp.  Break into chips.
Serve with a chilled salad of couscous seasoned with thinly shaved fennel bulb, orange peel and juice, olive oil and torn fresh mint.  If desired, garnish with orange and grapefruit slices.
Recipe and image provided by the American Lamb Board.

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