Spices: generously season with oregano, garlic powder, onion powder, sumac, cumin and coriander, plus 2 tbsp of salt.
Season your ground beef with generous sprinkles of oregano, garlic powder, onion powder, sumac, cumin and coriander, plus 2 tbsp of salt.
Place your seasoned ground beef back in the fridge to cool in a container with a lid (approximately 10 minutes).
Remove your seasoned ground beef from the fridge and form your meatballs. Each pound of meat will make 5 meatballs. Once formed, place them back in the fridge a second time before skewering.
Remove meatballs from the fridge and place them on skewers. Once skewered, return them to the fridge for another 10 minutes to cool. Meatballs need to be cold when placed on the grill. Don’t turn them over until they no longer stick on the grill. If they’re directly over the flame, this won't take too long, but if set to the side of the flame, it will take longer. Repeat on the other side. Let the meatballs rest before removing from the skewers to keep all the juices in each savory bite.
Traditional kefta is served with tomato and onion salad, feel free to add some hummus, pita and tzatziki!