Kafta (Kofta or Kefta) Lebanese Kabobs are a must-try.  They are traditional made of ground beef and/or lamb mixed with fresh parsley, onions, garlic. Along with an array of Mediterranean spices. Wrapped on a skewer and grilled over coals. The word kofta (or kafta/kefta) has its origins in Persian, and it means grounded or pounded.  You can have meat kofta, seafood kofta or even a vegetarian version kofta.

Note: dietary and special diet information is for educational purposes only.  If you follow a special diet, you should follow the advice of your health-care provider. Always check product labels for the most recent ingredient information.

• 1 1/4 pound lean ground beef and/or Lamb
• 1/4 cup grated white onion
• 3 tablespoons finely chopped parsley
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon dried mint
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon extra-virgin olive oil
• metal or bamboo skewers

  Instructions:

  Prepare a gas or charcoal grill for medium-high heat cooking. In a large bowl, combine beef and/or lamb, onion, parsley, allspice, mint, cinnamon, cayenne, salt and pepper.

  Using your hands, gently mix the ingredients together until just combined. do not overwork the mixture. Let marinade in refrigerator for at least an hour. On skewers, form the meat mixture into 8 short fat sausage shapes and thread 1-2 onto each skewer. Brush with oil.  Then place onto hot grill.  Turn frequently, until browned and just cooked through.  Cook for about 5 minutes.