We love this recipe! It has been a favorite for years. I found it online https://www.food.com/recipe/lebanese-lamb-kefta-lamb-kabobs-437869 by Sommer Clary. I have changed a few things, but most of it is the same as her recipe. I won’t post the recipe here but please click the link. It is really great.
One of the few changes I made is from grating the onion to finely chopping. It’s easier for me, but grating is probably better. I also use plain breadcrumbs instead of seasoned. I make my own breadcrumbs from ends of bread or stale buns. The recipe calls for fresh mint, but I rarely have mint on hand, so I have used other herbs with the parsley. I like tarragon in it. The last change is how it’s grilled. I don’t use skewers (kind of takes away the kabob part). It seems to work better just to cook them on the grill. They often fell off the skewers when turning.
We have them on flat bread with hummus and a couple tomato slices. Yummy!!
Minnesota Food Lover 