Ingredients
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Check off ingredients as you prep.
- 2 lbs ground lamb
- 2 lbs ground beef (80/20 blend)
- 4 tbsp Salted Perfection Raleigh Select Blend
- 2 large yellow onions, grated and squeezed tightly in a kitchen towel to remove all liquid
- 6 cloves garlic, minced into a paste
- 2 tbsp fresh ginger, finely grated
- 2 tbsp garam masala
- 1 cup fresh cilantro, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1 tsp cracked black pepper
Step by step
- In a large, chilled mixing bowl, combine the ground lamb and ground beef, breaking the meat up gently with your hands.
- Add the squeezed grated onion, garlic paste, grated ginger, cilantro, and mint to the bowl.
- Evenly sprinkle the garam masala, black pepper, and the Salted Perfection Raleigh Select Blend over the meat mixture.
- Gently mix the ingredients together using your hands just until everything is incorporated; be careful not to overwork the meat, as we want to maintain a tender texture rather than a dense one.
- Divide the meat into 16 equal portions and mold each one into a long, uniform log around a metal skewer or a soaked wooden skewer.
- Prepare your smoker to a steady temperature of 225°F using a mild wood like cherry or apple for a sweet, complementary smoke profile.
- Place the skewers on the smoker grates, ensuring they aren't touching, and let them bathe in the smoke for about 45 to 60 minutes or until they reach an internal temperature of 155°F.
- Remove the skewers from the smoker and let them rest for five minutes, allowing the juices to redistribute and the flavors to settle before serving. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
Yield & storage
Original yield
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan to maintain moisture.
From Tony’s kitchen
Whenever I smell cumin and charcoal, I am transported back to a humid evening in a bustling market, watching an old man turn skewers over a glowing pit with a rhythm that only comes from decades of practice. This recipe is my way of capturing that quiet magic—the way the smoke wraps around the spices to create something that feels both ancient and brand new. These keftas are tender, smoke-kissed, and carry the warmth of a thousand stories in every bite.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: None recognized automatically.
- Ground lamb
- ground beef (80/20 blend)
- Salted Perfection Raleigh Select Blend
- yellow onions
- garlic
- fresh ginger
- garam masala
- fresh cilantro
- fresh mint
- cracked black pepper
Raleigh blend: Smoked sea salt, Organic cane sugar, Organic coconut sugar, Tomato, Paprika, Black pepper, Orange, Lime, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
