Kafta Kabobs – Broadside

By Lindsay DeMaria, Digital Communications Specialist for Broadside

Wine Pairing: Broadside Paso Robles Cabernet Sauvignon

This is a delicious, easy kabob recipe shared by our sommelier, Heather Bristol. Back in her hometown in upstate New York, Heather used to waitress at a family-owned Lebanese restaurant. When it was slow, the owner, Mr. Karam, taught her some of his family’s recipes, and this quickly became one of her favorites. Some people refer to this as “kefta”, and just make the kabobs with only beef or only lamb. But we’re sticking with how Mr. Karam taught the recipe to Heather!

Ingredients

2 Tsp Salt

1 Tsp Allspice

2 Tsp Garlic Powder

½ Tsp Black Pepper

½ Cup Finely Chopped Yellow Onion

3 Tbsp Flat Leaf Parsley Chopped Finely

1 LB. Ground Lamb

1 LB. Ground Beef

Easy Tzatziki Sauce:

1 Cup Full Fat Greek Yogurt

½ Cup Grated Peeled Cucumber

1 Tbsp Fresh Lemon Juice

½ Tsp Salt 1 Clove Garlic, Grated

1 Tsp Fresh Chopped Parsley (optional)

1 Tsp Fresh Chopped Dill (optional)

Combine all ingredients in a bowl and chill for 30 minutes prior to serving.

Directions

If using wooden skewers soak them in water at least 30 minutes ahead of time. Pre-heat your grill. Mix all ingredients together by hand. Take a skewer in one hand and a handful of meat shaped into a ball in the other, stick the skewer through the ball of meat and begin gently forming it to the skewer. Your goal is for the meat to cover the majority of the skewer and be shaped like a hot dog when you are done forming it. Repeat until you have used all of the meat. Place the skewers on a hot grill and leave on for 5 minutes, turn them slightly and cook for 5 more minutes, turn a third time and cook 5 minutes more. You want them to be at least 145°F internally. Serve with pita and easy Tzatziki sauce.