Kefta, a Levantine Grilled Classic
Juicy lamb and beef kefta mixed with fresh herbs, onion, zaatar and sumac, then grilled until lightly charred.
Ingredients
- 300g minced lamb
- 300g minced beef
- 1 medium onion, very finely chopped or grated
- 1 small bunch fresh parsley, finely chopped
- 1 small bunch fresh mint, finely chopped
- 1 small bunch fresh coriander, finely chopped
- 1–2 tbsp zaatar
- 1 tsp sumac
- 1 tsp paprika
- 1 tsp ground cumin
- 1 garlic clove, finely grated
- 1 tbsp olive oil
- Salt & Pepper
Method
Prepare the onion Finely chop or grate the onion. If it releases a lot of liquid, gently squeeze out some of the excess moisture. This keeps the kefta mixture firm.
Mix the meat and herbs Place the lamb and beef in a large bowl. Add the onion, parsley, mint, coriander and garlic.
Season the kefta Add the zaatar, sumac, cumin, olive oil, salt and black pepper. Mix thoroughly with your hands until the ingredients are evenly distributed and the mixture becomes slightly sticky.
Shape the kefta Divide the mixture into 8–10 portions. Shape into long, slightly flattened kebabs around skewers, or form into small oval patties. If using wooden skewers, soak them beforehand.
Rest Refrigerate the shaped kefta for 15–20 minutes. This helps them hold their shape during cooking.
Grill Heat a grill, barbecue or heavy pan until very hot. Cook the kefta for approximately 3–4 minutes per side, depending on thickness, until nicely browned and cooked through.
Finish with sumac Remove from the heat and let the kefta rest for a few minutes. Finish with a light sprinkle of sumac and fresh herbs.
Serve Serve hot with warm pita, hummus, tabbouleh and quick-pickled red onion. A squeeze of fresh lemon brings everything together.
I cook dishes like this one in people's homes across Cape Town.
More from here
No recipes match those filters yet.
Try removing one of them — the collection is still growing.