To print this page, use your browser's print button, or use the copy/paste/print method.
KAFTA ALA SHEESH - LAMB MEATBALLS COOKED ON A SKEWER OVER CHARCOAL
The Lebanese eat them like a hamburger sandwich on a loaf of Arabic bread to soak up all the juices.
The lamb here is ground several times until it is almost a paste. The meat is then placed on a skewer "sheesh" and cooked slowly an open charcoal heat source. The meatballs are usually coated with olive oil to facilitate browning. This is basically a barbecued lamb meatball. "More food on a stick"!
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 2 **SEE COOK'S NOTES**
• 1 Ib. lean lamb
• 1 tsp. salt
• ˝ tsp. pepper
• ˝ Cup finely chopped onions
• ˝ Cup chopped parsley
1. These are best when barbecued over charcoal. Lebanese eat them like a hamburger sandwich
inside a loaf of Arabic bread which catches all the well flavored meat juices.
2. Grind meat several times through fine blade of the meat grinder. Mix well with other ingredients,
and form into balls the size of an egg. Thread the meat balls onto skewers for broiling. If the meat
balls are to be broiled in an oven they should be sprinkled lightly vwith olive oil. Broil until rare,
medium or well-done, according to taste. Serve with laban (yogurt) and green salad.
3. Vary these meat balls by adding an unbeaten egg white to the mixture. Form into patties, dip in
flour and pan-fry in hot fat. Serve with french fries and salad, or a sauteed vegetable such as green
beans, carrots or okra.
This recipe can be doubled or tripled to serve a crowd if necessary.
Copyright 2001© - 2011© The Gutsy Gourmet® - All rights reserved