Middle Eastern flavors of cinnamon, coriander, and cardamom are the star of these lamb skewers.
Prep: 40 mins
Cook: 30 mins
Yields: 12 servings
4 lbsground American lamb
1 red onion, peeled, finely diced
3 (6 tablespoons) fresh lime juice
3 flat-leaf parsley, leaves only, finely chopped
3/4 tspground coriander
3/4 tspground cinnamon
3/4 tspcayenne pepper
Sea or kosher salt and black pepper, to taste
12 pita bread rounds, for serving
Extra-virgin olive oil, as needed
1 tspground sumac
1In a large bowl mix together the lamb, onion, lime juice, and parsley. Add the coriander, cinnamon, cayenne, allspice, cardamom, salt, and pepper. Cover and refrigerate the lamb mixture until chilled.
2Once chilled, shape the lamb mixture into 24 approximately 3-ounce flattened patties. Wrap each patty around one wooden or metal skewer.
3Grill or cook the skewers in a skillet on medium-high heat with a little oil until done, or until the internal temperature reaches 165°F. Set aside.
4Brush the pita rounds with olive oil and sprinkle with the sumac. Toast on a baking sheet in a hot oven or grill until the pita rounds are crisp. Break the rounds into chips.
5Serve the kafta with the spiced pita rounds on the side.
Recipe and image provided by the American Lamb Board