Kafta Kebab w/ Cinnamon Stick Skewers Recipe:

1 lbs fresh/thawed extra lean ground beef (98% lean)
5 lbs fresh/thawed lean ground lamb (80% lean)
6 oz to 8 oz of plain, nonfat Greek yogurt (keeps it from being too dry if using lean meats)
1/2 yellow onion, finely minced
1/3 cup dried parsley
1 to 2 sprigs of fresh mint leaves per pound of meat, finely minced, discard stems
Za'atar seasoning mixture: 3 tablespoons per pound of meat (Whole Foods Market blend)
Baharat seasoning mixture: 1 tablespoon per pound of meat (Whole Foods Market blend)
4 tablespoons freshly ground coriander seeds (use mortar and pestle)
1 teaspoon per pound of meat, ground ginger powder
3 tablespoons garlic powder
2 to 4 tablespoons salt
6 tablespoons ground sumac powder (gives it a tangier taste)
Juice of half a lemon (add to yogurt, blend, knead into meat mixture)
2 tablespoons extra virgin olive oil (or increase plain, nonfat Greek yogurt to recipe for juicier kebab)
12 inch long cinnamon sticks for skewers (or the six inch long cinnamon sticks), at least two dozen

Soak cedar grill planks overnight

Knead mixture well, at least three times, to incorporate all seasonings and ingredients.


Bake kebabs (form around 12 inch long cinnamon sticks as kebab "skewer") on cookie sheet with foil, spray olive oil/canola to grease pan: 350 degrees Farenheit for 20 minutes

Finish kebabs on grill planks on the barbecue pit, medium/low heat (10 minutes).  Five minutes per side, flip kebabs over midway.

Check meat with a meat thermometer.  160 degrees Farenheit in several places, with five kebabs should be good.

Use any remaining meat mixture to make a Middle Eastern burger or meatloaf in oven.

Serves 8 to 12 people