Dairy-Free Kafta Kabobs with Grilled Vegetables

Ingredients

• about 680 g Ground lamb or beef
• 1 medium Onion
• 0.5 cup Parsley
• 0.25 cup Mint
• 3 cloves Garlic
• 1 tsp Allspice
• 0.5 tsp Cumin
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil
• 2 medium Bell peppers
• 2 medium Zucchini
• 1 medium Red onion (for grilling)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 680 g ground lamb or beef with the 1 medium onion (finely chopped), 0.5 cup parsley, 0.25 cup mint, 3 cloves garlic (minced), 1 tsp allspice, 0.5 tsp cumin, 1 tsp salt, and 0.5 tsp black pepper. Mix everything thoroughly with your hands until well combined.
2. 2Divide the meat mixture and shape it into small, oblong-shaped kabobs around your skewers.
3. 3Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
4. 4Brush the 2 medium bell peppers, 2 medium zucchini, and 1 medium red onion with 2 tbsp olive oil. Place them on the preheated grill and cook for about 8-12 minutes, turning occasionally, until they are tender and have slight char marks. Remove from grill and set aside.
5. 5Place the kafta kabobs on the grill. Cook for approximately 5-7 minutes per side, or until the internal temperature reaches 71°C and they are cooked through. The outside should be nicely browned.
6. 6Serve the grilled kafta kabobs immediately with the grilled vegetables.

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