Kafta on Skewers
Cooking time: 10-15 minutes
2 lb (1kg) Basic Kafta mixture
With wet fingers, mould the kafta mixture into meat
balls slightly larger than an egg. Thread a skewer
through each meat ball and mould the meat into a
finger shape along the skewers.
Gently barbecue or grill the meat, making sure not
to overcook as it will dry out. When cooked, remove
the meat from the skewers with open pieces of
Lebanese bread, which are then left around the meat
to make juicy sandwiches. The sandwiches are usually
accompanied by Hoummus bí Tahini. If preferred, the
kafta may be served without bread but accompanied by
a salad .