From the website feelgoodfoodie net. a recipe By: Yumna Jawad.

A variation on her Beef Kafta.  Middle Eastern and to be more specific with this, a Lebanese style. The only thing I did not have was the fresh parsley.  I also made the Lebanese 7 spice, which consists of Cumin, Cinnamon, Coriander, Allspice, Clove, Cracked Black Pepper & Nutmeg.  I am pretty sure it has to many Pumpkin Pie spices for me to like, but hey, contempt before investigation I am trying to get away from!

The meat mixture is about 2:1 Beef Brisket to Lamb Shoulder, will pull from oven at 150° IT..  The skewers are Rosemary stems. I am gonna say about 15% fat because I forgot to add the good flavor!  Going to serve with mashed cauliflower & German sweet pickled cooked red cabbage.

Those look awesome Bent.  Really like the look of the cabbage as well.  We love Kafta and make chicken kafta patties every couple of months.  Now I am jonesing for Kafta and cauli mash!

"Cool!"  Beavis and Butt-Head

I need to get out of my cooking rut.

That looks really good. I was looking for an easy to eat lamb recipe. I want to give this a try.

I made these for Maundy Thursday. 60/40 beef to lamb. I used allspice instead of the 7 spice.
Served with hummus and flat bread. Went over well!

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Very nice!  Hummus is a nice touch!