Persian Kefta Lamb Kebabs
 
Prep time
Cook time
Total time
 
Chef's note: This version of a kebab uses spices common in Persia (modern-day Iran), a cradle of ancient civilization where many Mediterranean dishes originated. The variety of fresh herbs in this dish results in amazing flavor that will make you feel like you're eating restaurant food at home!
Dana:
Serves: 4
Ingredients
  • 1 medium white onion, peeled
  • 2 lbs ground lamb
  • 2 tsp ground cumin*
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 2 tsp paprika*
  • 1 tsp sea salt
  • 1 tsp ground black pepper*
  • ½ loosely packed fresh parsley leaves
  • ½ cup loosely packed fresh cilantro leaves
  • ½ cup loosely packed mint leaves
  • 1 Tbsp coconut oil, unsalted butter, or ghee, melted
Directions
  1. In a food processor, pulse the onion until finely chopped. Add the ground lamb, spices, and herbs to the food processor.
  2. Pulse the lamb mixture several times until well mixed, and place in the refrigerator for up to 2 hours. If using wooden skewers, soak them in water for 10 minutes.
  3. Split the lamb mixture into 3-oz pieces. Form each piece into the shape of a sausage, then place it on a metal or wooden skewer.
  4. Heat a grill pan on the stovetop or an outdoor grill to medium-high heat. Brush the grill pan or grill grate with the melted fat.
  5. Place the skewers on the grill pan or grill and cook for 3-5 minutes on each side for medium doneness, or until cooked to your preferred temperature.
Notes
*For AIP, omit the paprika and black pepper. Use 1 tsp turmeric in place of the cumin, and 1 tsp ground ginger in place of the nutmeg and paprika.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/kefta-lamb-kebabs-mediterranean-paleo-cooking/