Lamb Kabobs (Kafta)

Lamb Kabobs (Kafta)

Serve with some grilled pita bread, onions, potatoes and Yogurt Mint Sauce to happily feed a crowd.

  • Author: Soffia Wardy
  • Servings: 22
  • Temperature: Medium


  • 8 oz. freshly ground beef chuck or lamb shoulder
  • 2 tbsp. finely chopped parsley
  • 2 tbsp. finely chopped sun-dried tomatoes
  • 2 tbsp. Aleppo pepper
  • ¼ tsp. ground allspice
  • ¾ tsp. dried mint
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. ground cinnamon
  • ½ medium yellow onion, grated, drained in a strainer
  • Kosher salt and freshly ground black pepper, to taste


  1. Heat Evo grill to medium.
  2. In a large bowl, stir together beef or lamb, parsley, tomatoes, Aleppo, allspice, mint, cumin, coriander, cinnamon, drained onions, salt, and pepper.
  3. Form 1 tbsp. beef mixture each around the end of 22 skewers; grill, turning, until lightly charred, about 4 minutes.
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