Kafta Mashwi (Lebanese Lamb & Beef Kafta Skewers)

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RECIPE DATA

TITLE: Kafta Mashwi (Lebanese Lamb & Beef Kafta Skewers)
SERVES: 8
PREP: 20 min
TOTAL: 40 min

INGREDIENTS
1 onion
4 cloves garlic
60 g (about 2 cups loosely packed, chopped) flat-leaf parsley (1 big bunch)
500 g (about 2 cups loosely packed) lamb mince
500 g (about 2 cups loosely packed) beef mince (20% fat)
2 tsp Lebanese 7-spice
1½ tsp salt
½ tsp black pepper

STEPS
1. Put 1 onion, 4 cloves garlic and 60 g (about 2 cups loosely packed, chopped) parsley in the bowl. Chop; squeeze out onion liquid in a sieve.
TM SETTINGS: 5 sec / speed 6
2. Return to bowl with 500 g (about 2 cups loosely packed) lamb, 500 g (about 2 cups loosely packed) beef, 2 tsp 7-spice, 1½ tsp salt and ½ tsp pepper. Knead.
TM SETTINGS: 1 min / mode Knead
3. With wet hands shape 24 long kafta on flat skewers. Chargrill hot 3–4 min each side; serve with tomatoes, onion-sumac and bread.
4. Portion & store: makes ~8 adult portions (3 kafta (~120 g)); a kid portion is half. Freeze raw in bags of 6. Fridge 2 days cooked; freezer 3 months raw, layered; cook from frozen.

NOTES
Portion size: 3 patties (~120 g)
Batch note: Half lamb, half beef (not lean: fat keeps kafta juicy), a big handful of parsley, onion and 7-spice; shaped on flat skewers and charcoal-grilled.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 2 days cooked
Freezer life: 3 months raw, layered; cook from frozen

SOURCE: https://thermomix-workbook.pages.dev/recipes/kafta-mashwi/