Kafta Kabobs
At home, we grill these all the time-a real family favorite. You can certainly make extra, and the kebobs 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)
- 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.
We recommend using either Pluck Zesty Garlic, All-Purpose or Pure for this recipe.