Date Night · Lebanese
Kafta Meshwi
These spiced ground meat skewers are char-grilled for a smoky finish and packed with fresh parsley and onion.
Why This Works
Kneading the meat draws out the proteins, ensuring the skewers stay attached to the metal while remaining tender inside.
The Upgrade
Brush the skewers with a little pomegranate molasses during the last minute of grilling.
Chef's Secret
Michelin TechniqueSqueezing the grated onion dry is essential; too much moisture in the mixture will prevent the kafta from adhering to the skewer.
Ingredients
Total time including resting: 35 min
Directions
In a large mixing bowl, combine lamb, parsley, onion, allspice, cinnamon, salt, and pepper.
5 minKnead the mixture by hand for several minutes until the fats become tacky.
5 minDivide into 8 portions and mold onto flat metal skewers, creating an elongated shape.
5 minPreheat a grill pan or outdoor grill to high heat (425°F).
5 minGrill the skewers, turning frequently to achieve an even, deep char.
8 minThe meat should be cooked through but remain succulent (don't overcook).
2 minRest for 2 minutes before serving to let the juices redistribute.
2 minWine Pairing
Tempranillo
Red Wine
The BottleLa Rioja Alta Viña Ardanza Reserva
The char-grilled smokiness of the skewers pairs beautifully with the subtle oak and leather notes of a mature Tempranillo. Its structured tannins stand up to the fat of the lamb or beef blend.
Nutrition per Serving
320
calories
26g
protein
2g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Baba Ghanoush
Smoky roasted eggplant dip complements the char-grilled flavor of the meat skewers.
Ingredients
Directions
Roast eggplant directly over a gas flame or under a broiler until skin is completely charred and flesh is very soft. Let cool slightly, then peel and discard skin.
Combine tahini, lemon juice, minced garlic, 2 tbsp olive oil, salt, and cumin in a food processor.
Add the roasted eggplant flesh to the food processor.
Process until smooth and creamy, scraping down sides as needed.
Taste and adjust seasoning if necessary.
Transfer to a serving bowl, drizzle with additional olive oil, and garnish with chopped parsley.
Side Dish
Tabbouleh
Herbed bulgur salad provides the fresh, bright elements needed to balance the rich grilled meat.
Ingredients
Directions
Soak bulgur in 0.5 cup of warm water for 10 minutes until softened; drain thoroughly and squeeze out excess moisture.
Combine minced parsley, mint, scallions, and tomatoes in a large chilled mixing bowl.
Fold in the prepared bulgur, ensuring even distribution among the herbs.
Whisk the olive oil, lemon juice, and salt in a small bowl to form a tight emulsion.
Pour the dressing over the salad and toss gently to coat.
Serve immediately, ensuring the salad remains crisp and bright.
Member Reviews
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Tastes like something you'd pay 30 dollars for at a restaurant.