Tonight we had a Lebanese inspired barbecue. I grilled the lamb kafta and served them with a fattoush salad with Shepard avocado. An appetising, light, end of summer meal.
Kafka Mikli
Serves 2-3
Adapted from New Flavours of the Lebanese Table by Nada Saleh
1 onion
Large handful of parsley or thyme
8-10 mint leaves
450 g lamb mince
1/2 tsp ground cinnamon
1/4 tsp freshly ground black pepper
1/4 tsp ground allspice
1/2 tsp salt
Place the onion and herbs in a food processor and blend until smooth. Mix with the mince, spices and salt. Divide into six even amounts and shape each around a long soaked bamboo skewer.
Cook over direct heat in a kettle BBQ with all vents wide open for fifteen minutes, then turn and leave for a further ten minutes.
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