Ingredients

• 2lbs/1kg approximately - lean ground lamb or beef (or a mix of them)
• 1 - small onion, finely chopped
• 1/4 cup - finely chopped parsley
• 1/4 cup - finely chopped mint leaves (optional)
• 3 cloves - garlic, peeled and crushed
• 1 - green chilli, finely chopped
• 1 - beaten egg
• 1 tbsp - milk
• 1 to 2 tbsp - bread crumbs
• 1 tsp - white pepper
• 1 tsp - cumin powder
• 1/2 tsp - coriander powder
• Kosher salt to taste
• Lemon wedges, parsley leaves, green olives, hummus, pickles and khubz or pita bread on the side
• 2 tbsp - olive oil

How to Make Arabic Kafta Kebab

• Mix all the ingredients together other than the bread crumbs, milk, eggs, oil and garnishes.
• Leave to marinate for 30 minutes.
• In a separate bowl, mix the egg, bread crumbs and milk coarsely. Do not mix and mash too much.
• Add the egg-crumb mixture into the meat mixture evenly without over-mixing. This gives a semi-crunchy texture to the kebabs.
• Shape into 1 inch thick rolls and press skewers through them lengthwise, gently pressing the meat onto the metal and barbeque until meat is cooked. Smear with oil from time to time.
• Alternatively, press the roll flat (3-4 cm thick) onto a baking tray or grill pan. Grill on medium heat for 10-15 minutes on both sides, smearing with oil from time to time.
• Place kebabs onto a bed of salad (chopped lettuce, plain or roasted tomatoes and onion rings, pickles, olives, etc.).
• Spoon some hummus on the side along with some tempting lemon and khubuz wedges.
• Serve with some Laban (Ayran) as a side drink.
• Recipe courtesy: http://www.lilchefsworld.com/