Grilled Kafta with Yogurt Sauce

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All kinds of greed enters my body when I am faced with this stuff, you guys.  It’s like foodie crack.  The rich flavor.  The brightness.  The textures.  The sauce dripping down my hand as I shovel it in.  Hail to the Kafta, I do.  

This meal has been demolished at our table for years.  It’s filled with every flavor that is near and dear to my Lebanese heart.  It’s by far the most repetitious meal I make because, well, back to the foodie crack comment.  Don’t hate.  Congratulate.

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SONY DSC

Rich, savory grilled lamb?  Sure!  In any way, shape or form.  But pile on a tangy, drinkable yogurt sauce and crisp, juicy, ripe-as-it gets  veggies?  ON POINT.   And then some.  Times a million.

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SONY DSC

Grilled Kafta with Yogurt Sauce

recipe adapted from Lebanese Cuisine, Madelain Farah

Ingredients

For the Yogurt Sauce:

1 Cup Whole Milk Greek Yogurt

1 Garlic Clove, grated or pressed

1 Tablespoon Fresh Lemon Juice

3/4 Teaspoon Dried Mint

1/2 Teaspoon Salt

1/4 Teaspoon Black Pepper

For the Kafta:

1 Pound Ground Lamb

1 Small Onion, grated

1/3 Cup Chopped Parsley

1  Teaspoon Salt

1/4 Teaspoon Black Pepper

1/4 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Allspice

Sliced Cherry Tomatoes, for serving

Sliced Baby Cucumber, for serving

Sliced Red Onion, for serving

Pita Bread, for serving, optional

Directions

For the Yogurt Sauce:

Mix all ingredients tougher in a small bowl until combined.  Can be stored in the refrigerator for up to 5 days.

For the Kafta

Place the lamb, onion, parsley, salt, pepper, cinnamon and allspice in a large bowl.  Mix gently with your hands until all ingredients are combined.  Form meat mixture into heaping tablespoon sized patties.

Preheat grill to medium high heat.  Cook kafta on the grill for 5 minutes, flipping once in between cooking, or until desired doneness.  Serve in pita bread or piled on a plate topped with tomato, cucumber, red onion and yogurt sauce.  Serves 4.

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