Kofka Skewers
  • 1lb ground beef
  • 1lb ground lamb
  • 1/2bunch spring onionsfinely chopped
  • 1handful flat leave Italian parsleyfinely chopped
  • 3tsp salt flakes
  • 1tsp white pepper
  • 1tbsp mixed spices* or baharat
  • 1tsp aleppo pepper flakes
  • 2tbsp olive oil
  • hummus and taboulito serve
  1. Place the minced meat in a medium bowl with the spring onions, parsley, salt, white pepper, baharat and Aleppo pepper flakes. Mix and knead together until very well combined.
  2. To shape the kafta mixture onto the skewers, pour the olive oil into a shallow bowl and use it to lightly coat your hands to stop the meat sticking to them.
  3. Hold a skewer in your left hand (if you are right-handed; vice versa if you are left-handed). Pick up a portion of kafta mixture slightly larger than a golf ball in your right hand and pierce it through the centre with the sharp end of the skewer until the ball is about 3 cm from the point. Using the same hand, shape the kafta into a sausage, ensuring it remains evenly wrapped around the skewer. You should leave another 3 cm gap at the bottom of the skewer. You can leave more if you like, but don’t make your kafta too thick; otherwise, they might not cook through. Repeat with the remaining mixture to make 15–20 skewers.
  4. Preheat your barbecue for about 10 minutes.
  5. Cook the kafta on three sides (that is, turning twice) for 3–4 minutes each side or until browned. If you cook them on all four sides you risk overcooking the kafta, causing them to dry out.
  6. Serve immediately – always with hummus and tabouli. They are a team that cannot be separated!
Recipe Notes

Suggested mixed spices for Bakahat are1 tbsp ground coriander, 1 tsp cumin, ½ tbsp. ground cinnamon, ½ tsp ground allspice, 1/4 tsp and ginger.

This recipe is from Food Safari Fire by Maeve O'Meara (Hardie Grant, hbk, $55). Photography by Toufic Charabati.