Kafta Mashwiyeh (كفتة مشوية) — Lebanese Charcoal-Grilled Spiced Meat Skewers

• 400 gground lamb (20% fat) (or use ground beef with similar fat content)
• 200 gground beef (15–20% fat) (blend improves flavor and texture)
• 150 gyellow onion (finely grated, then squeezed to remove excess juice)
• 30 gflat-leaf parsley leaves (very finely chopped)
• 8 ggarlic cloves (finely minced)
• 2 tspground allspice
• 1 tspground cumin
• 0.5 tspground cinnamon
• 0.75 tspground black pepper
• 1.5 tspfine sea salt
• 1.5 tspsumac (optional but traditional for a lemony tang)
• 1 tbspolive oil (for hands and a light brush on the skewers)
• 8metal skewers (wide/flat preferred) (flat skewers help the kafta grip and cook evenly)

Instructions

1. 1

   Prepare the onion and parsley so the mixture stays firm on the skewers. Grate the onion on the fine side of a box grater, then squeeze it very well in your hands or a clean towel until it is damp but not dripping; finely chop the parsley leaves.

2. 2

   Make the kafta mixture by combining the lamb, beef, squeezed onion, parsley, and minced garlic in a large bowl. Add allspice, cumin, cinnamon, black pepper, salt, and sumac, then mix and knead vigorously for 3–4 minutes until the meat becomes tacky and cohesive.

3. 3

   Chill the mixture to improve grip and reduce sticking during grilling. Cover the bowl and refrigerate for 15 minutes, then set up your charcoal grill for medium-high heat with a two-zone fire (hot side and cooler side) for control.

4. 4

   Shape the kafta onto skewers with lightly oiled hands for a smooth surface. Divide the mixture into 8 equal portions (about 75 g each), press each portion firmly along a flat skewer into a long sausage about 14–16 cm, and pinch the ends so they adhere securely.

5. 5

   Grill over charcoal until browned and just cooked through, using the cooler zone if flare-ups occur. Place the skewers on the hot side and grill for 10–12 minutes total, turning every 2–3 minutes, until nicely charred in spots and the center reaches 71°C on an instant-read thermometer.

6. 6

   Rest briefly so juices redistribute and the kebabs stay tender. Transfer the skewers to a tray, rest for 3 minutes, then slide the kafta off with a piece of pita or serve directly on the skewers while hot.