Kufta is the Hebrew word for meatball, similar to Lebanese kofta or Greek kefta. Ground sumac has a reddish-purple color and lemony flavor, a great addition to spice rubs and vinaigrettes. If you can't find it, substitute 1 teaspoon grated lemon rind.
1/2 cup chopped onion
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
2 teaspoons ground sumac
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
12 ounces ground lamb
12 ounces 90% lean ground sirloin
Est. added sugars 0g
How to Make It
Combine first 8 ingredients in a large bowl. Add lamb and sirloin, stirring gently to combine. Shape lamb mixture into 18 meatballs. Thread 3 meatballs onto each of 6 (10-inch) skewers. Cup your hand around each meatball, gently shaping each into an oval around skewers.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange skewers on pan. Grill 8 to 9 minutes or until done, turning occasionally.
Have sumac and like using it. Flavor is good but the meatballs totally fell apart. First when I was trying to skewer and then on the grill. What a total mess. I know somehow people are suscessful at putting ground meat on a skewer but for me it is always a hot mess. There is no binding agent. Maybe if you chop the onions up more? I won't make this mess again. Might do burgers though?