Kefta (Beef/Lamb meatballs)

avibug

Did these Sunday night.  Recipe is from the Jerusalem Cookbook, which I highly recommend.  Recipe calls for frying and then putting in oven, but this is the second or third time I've done them on the Egg and they come out great.  Mix is 50/50 ground beef and lamb, with mixed with salt, pepper, cinnamon, allspice, nutmeg, garlic, parsley and crushed roasted pine nuts.  Cooked them raised direct at around 400ish with some mesquite thrown on the fire. Served with tehina sauce and more pine nuts.   

Canugghead

Yum, yum. Do you deliver? 
Is that AR for the XL?  I've been using my Large's AR or grid extender in the XL.

avibug

Yes, that is the round grate on the XL adjustable rig.  

Theophan

WOW -- sound great, look great!

I was given that book for Christmas, have loved reading through it, haven't actually made anything yet.  You may have just inspired me to finally do it.

Looks wonderful!

Theo

gdenby

Kefta, kafta, kofta, whatever the name, and slight variances, all sooo good. My BIL's wife is Turkish. Her's have a heavy dose of garlic, and are oven grilled. The aroma bites the nose a bit, but that cuts the lamb fat. I'm supposing grilling them direct renders out some of the lamb fat.

Little Steven

Looks awesome. I made them at '09 Eggtoberfest and a couple of times at Toronto. I do them on a skewer so they fit a pita better. See if you can get some Zataar spice.

nolaegghead

Those look good.  I've made them before but I was the only one that liked them.  Can't account for taste.