Lamb Kefta Kebabs
I fall in love with other places, cultures and foods when I travel. I try to absorb as much as possible, pick up bits and pieces of inspiration, and then factor what I can back into everyday life once I get home. Whatever I see, experience and learn, I try to channel the things that resonate with me into who I am. Sometimes it’s a piece of fabric we pick up at the market, sometimes it’s even a less-hurried approach to life that I notice, but most often it’s as simple as a new cuisine. Turkish street food, namely kefta, is the perfect example. These kebabs are incredibly easy to prepare, but packed with a mix of flavorful spices. We absolutely loved eating this dish in Istanbul. Served simply with bread and a side salad, the version below is now a go-to in our recipe repertoire.
Lamb Kefta Kebabs
1/2 pound of ground lamb
1/2 pound of ground beef
1 medium yellow onion, chopped fine
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon chili pepper flakes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon cinnamon
1 tablespoon chopped mint
Mix all the ingredients together in a large bowl and let sit an hour or longer to allow the flavors to blend. The kofta is then ready to shape and cook. To make the kebabs, take small amounts of the meat mixture and shape them into cylinder, sausage-like shapes. Skewer the meat, squeezing it to mold to the skewer. Cook on a grill, about five minutes a side. It may take more or less time depending on the thickness of your skewered meat and the heat of your grill. Make sure not to overcook and dry out the kofta. Serve with a simple salad of tomato, cucumber and lettuce, dressed with a splash of red wine vinegar and olive oil, and grilled flatbread.