Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of the Middle East with these mouthwatering Lamb and Cayenne Kefta. Imagine tender, juicy lamb kebabs infused with a fiery kick of cayenne pepper, perfectly grilled to smoky perfection. This recipe is not just a meal; it's an experience that will awaken your senses and leave you craving more with every single bite.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb ground lamb
- 1 tsp cayenne pepper
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground lamb, minced garlic, chopped parsley, ground cumin, and cayenne pepper.
- Add salt and black pepper to the mixture, using your hands to blend all ingredients thoroughly. Mix gently to avoid overworking the meat, which can make the kefta tough.
- Cover the bowl and let the mixture rest in the refrigerator for 15-20 minutes to allow the flavors to meld together.
- Remove the meat mixture from the refrigerator and divide it into 12-16 equal portions.
- Shape each portion into elongated oval or torpedo-shaped kebabs, about 3-4 inches long. Press the meat firmly but gently to ensure they hold together.
- Preheat a grill, grill pan, or broiler to medium-high heat. If using a grill, lightly oil the grates to prevent sticking.
- Place the kefta on the hot grill or under the broiler. Cook for 4-5 minutes on each side, turning once, until the meat is nicely charred and cooked through with an internal temperature of 160°F (71°C).
- Remove from heat and let the kefta rest for 3-4 minutes to allow the juices to redistribute.
- Serve hot with flatbread, tzatziki sauce, or a fresh herb salad. Garnish with additional chopped parsley if desired.
Tips
- Keep your hands slightly wet when shaping the kefta to prevent the meat from sticking to your fingers.
- Don't overwork the meat mixture - mix gently to keep the texture light and tender.
- For maximum flavor, let the meat marinate in the refrigerator for at least 15-20 minutes before grilling.
- Use a meat thermometer to ensure the internal temperature reaches 160°F for perfectly cooked kefta.
- If you don't have a grill, a cast-iron grill pan works wonderfully and can create beautiful char marks.
- Serve immediately after cooking to enjoy the optimal texture and temperature.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 1g
Protein: 22g
Fat: 21g
Saturated Fat: 9g
Cholesterol: 85mg
