The Goods*:
1/2 lb ground lamb
1 large handful fresh parsley
1 large shallot
2 cloves garlic
1 tsp ground cumin
1/2 tsp ground coriander
Finely mince the garlic, parsley, and shallot. Add the lamb, parsley, garlic, shallot, and spices to a large mixing bowl. Mix up the ingredients by hand. Cover the bowl in plastic wrap and allow it to rest in the refrigerator for at least half an hour.
Shape the meat into approximately 1" diameter tubes around a skewer. Grill for 2-3 minutes per side, or to individual preference. Serve with rice and salad**.
*Kafta is my go-to once I get to know a Lebanese-style restaurant (read: start with the falafel). Ground lamb looked appealing this week at the local WF (as in, it was on sale), so I figured to give this a go. Going outside to grill is another bonus, as its been appallingly nice in New England lately.
**Or, if you have more ambition than I, with other middle eastern favorites such as hummus or tabouli.
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