All kinds of greed enters my body when I am faced with this stuff, you guys. 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 and is one of my family’s very faves.
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.
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
Extras:
Sliced Cherry Tomatoes, for serving
Sliced Baby Cucumber, for serving
Sliced Red Onion, for serving
Whole Grain 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.
nourishedpeach.com 
yumm looks great!