Kafta bi'l-Karaz - Grilled Lamb and Cherry Skewers
Cuisine: Syrian
Author: Clifford A. Wright
Prep time: 1 hour 15 mins
Cook time: 10 mins
Total time: 1 hour 25 mins
Printable recipe
  • 1 pound ground lamb
  • 2 teaspoons bahārāt (see above)
  • ½ teaspoon freshly ground cumin seeds
  • ½ teaspoon freshly ground coriander seeds
  • ¼ teaspoon ground cinnamon
  • Salt and freshly ground black pepper to taste
  • Ten 8- to 10-inch wooden skewers
  • 50 pitted fresh cherries
  1. In a bowl, knead together the lamb, bahārāt, cumin, coriander, cinnamon, salt, and pepper, using wet hands to keep the meat from sticking. Transfer to a food processor and process until the meat is smooth and pasty. Form into balls the size of a large olive and skewer them interspersed with pitted cherries, using 5 balls of meat and about 4 or 5 cherries per skewer. Refrigerate for 1 hour.
  2. Meanwhile, prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high. Place the skewers on the grill and cook, turning occasionally, until the meat is browned and springy to the touch, about 10 minutes. Serve hot.
Recipe by Cook-Coquus at https://cook-coquus.com/2016/cherry-and-lamb-skewers-on-the-grill/