These Lebanese minced-meat skewers are like the ultimate handmade sausages and they’re incredibly simple. Make sure you buy the best-quality minced lamb and beef, or even better, mince the meat yourself. If you don’t have metal skewers you can simply shape the mixture into patties. Great on the barbie, great in a pan, great in the oven, these are just great!
- 1 cup finely chopped flat-leaf parsley
- 500 g minced lamb
- 500 g minced beef
- 1 large onion, very finely chopped
- 1 tsp salt
- ½ tsp freshly ground white pepper
- flatbread, to serve
- tabbouleh, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place all the ingredients in a large bowl and use your hands to combine and knead the mixture until smooth.
Dampen your hands with water and shape the mixture around metal skewers. Barbecue until golden brown and cooked through.
To serve, split open some flatbread and fill with tabbouleh. Top with a kafta, close the bread around it and hold firmly as you slide out the skewer. Use torn-off pieces of bread to pick up some of the kafta and tabbouleh.