Kafta Kabobs

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Recipe by Anna Cabeca

Dr. Anna Cabeca, DO, OBGYN, FACOG, is triple-board certified and a fellow of gynecology and obstetrics, integrative medicine, and anti-aging and regenerative medicine. When her own health took a troubling turn during menopause, she sought out the wisdom of healers around the world. She learned that modern medicine and time-tested natural remedies are not at odds. Working together, they create indisputable results and true well being. Using delicious, healing foods and simple lifestyle changes, Dr. Anna reclaimed her health and life.

We recommend using either Pluck Zesty Garlic, All-Purpose or Pure for this recipe.


Step 1

Preheat a grill on high or, if using an oven, preheat to 450ºF

Step 2

In a medium bowl, combine the onion, parsley, lamb, Pluck, salt, pepper, and allspice. Use your hands to blend the ingredients well

Step 3

Working in small portions, shape the meat mixture into 6 long sausage shapes about 6 inches in length. Thread the meat on the skewers but keep bare 1 inch from the skewer tip. Squeeze and mold each kabob on the skewer

Step 4

If using a grill, lightly oil it with a paper towel., holding it with tongs. Place the kabobs on the grill and cook, turning periodically, for 4 to 5 minutes per side. Be careful not to overcook

Step 5

At home, we grill these all the time-a real family favorite. You can certainly make extra, and the kabobs can be frozen. That way, all you have to do is heat them up, and you've got a delicious meal in no time.


1 large onion, minced

4 tablespoons minced fresh parsley

2 pounds pound ground lamb or beef

1 tablespoon Pluck Seasoning

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/4 teaspoon ground allspice

6 wooden or metal skewers (if using wooden skewers, soak in water for 30-60 minutes ahead of using)

1 tablespoon chopped fresh mint (optional)


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