Ingredients
Method
- Gather all necessary ingredients.
- Combine the ground meat, fat, onion, paprika, cumin, salt, black pepper, cayenne, parsley, cilantro, cinnamon, and mint in a large bowl. Cover and refrigerate for at least one hour to allow flavors to meld, and soak bamboo skewers in water if using.
- Preheat the grill or grill pan. Shape the kefta mixture into small cylinders and thread them onto skewers, squeezing the meat firmly to mold it to the surface.
- Grill the kebabs over hot coals or a grill pan for approximately five minutes per side. Adjust cooking time based on heat intensity and kebab thickness, monitoring closely to prevent the meat from drying out.
- Serve immediately or wrap in aluminum foil to maintain heat while cooking the remaining kebabs.
Nutrition
Notes
Fat Content: I have learned that the extra beef or lamb fat is absolutely nonnegotiable because it provides the moisture and flavor that makes these kebabs truly melt in your mouth.
Chilling