Entree: Tunisia – Southern Tunisia – كفتة ➤ Kefta (Spiced ground lamb formed into skewers or patties and grilled, served hot with lemon and spicy condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground lamb
- 1 small onion, grated or very finely chopped
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1/2 cup (15 g) fresh cilantro, finely chopped
- 2 tsp (10 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (3 g) sweet paprika
- 1/2 tsp (2 g) cayenne pepper or to taste
- 1 tbsp (15 ml) harissa paste (optional for a Southern Tunisian heat)
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil, plus extra for brushing
- 8–10 wooden skewers, soaked if grilling
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine ground lamb, grated onion, parsley, cilantro, cumin, coriander, paprika, cayenne, harissa paste, salt, pepper, and 1 tbsp (15 ml) olive oil. Mix gently but thoroughly until evenly combined.
2. Divide the mixture into 8 portions for skewers or 4 portions for patties. Shape around skewers into long sausages or form into compact patties, pressing firmly to adhere.
3. Chill shaped kefta in the refrigerator for 20–30 minutes to help them hold their shape.
4. Preheat a grill or heavy skillet to medium-high. Brush kefta lightly with oil and cook 3–4 minutes per side on the grill or skillet, turning until evenly charred and cooked through (internal temperature about 160°F / 71°C).
5. Serve hot with lemon wedges and additional harissa or olive oil on the side, alongside flatbread or couscous if desired.

1. In a large bowl combine ground lamb, grated onion, parsley, cilantro, cumin, coriander, paprika, cayenne, harissa paste, salt, pepper, and 1 tbsp olive oil. Mix gently but thoroughly until evenly combined.
2. Divide the mixture into 8 portions for skewers or 4 portions for patties. Shape around skewers into long sausages or form into compact patties, pressing firmly to adhere.
3. Chill shaped kefta in the refrigerator for 20–30 minutes to help them hold their shape.
4. Preheat a grill or heavy skillet to medium-high. Brush kefta lightly with oil and cook 3–4 minutes per side on the grill or skillet, turning until evenly charred and cooked through (internal temperature about 160°F / 71°C).
5. Serve hot with lemon wedges and additional harissa or olive oil on the side, alongside flatbread or couscous if desired.