- Grass-finished ground beef, one pound
- Grass-finished ground lamb (or lamb sausage), one pound
- 1 medium white onion, finely chopped
- 1 plum tomato, finely diced
- ¾ tablespoon freshly ground black pepper
- ¾ tablespoon sea salt, or to
- Fresh flat leaf parsley, one bunch, chopped
- 2 ½ teaspoons all spice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cumin
In a large bowl, combine the meat with the onion, tomato, parsley, pepper, salt, allspice, nutmeg, and cumin. Mix by hand.
Press palm-sized balls of the kafta mixture lengthwise onto skewers. If using wooden skewers, remember to soak them in water (this prevents the meat from sticking to the wood) for at least 30 minutes prior!
These cook really quickly because they are so small in size, so watch the grill closely! They are done when they are browned with grill marks and cooked through inside.
Top (or dip) with your favorite sauce – tomato, tahini, or tzatziki – and serve with tabbouleh (a refreshing salad of finely chopped parsley, tomatoes, bulgur wheat, and green onions, tossed with olive oil and lemon juice) pita bread.