Kafta Kebabs (Print version)
Juicy Lebanese-style Kafta Kebabs made with ground meat, parsley, onion, garlic, and warm spices.
# Ingredients:
For the kafta
01 -
1 lb (450 g) ground beef, 85 percent lean
02 -
1/2 lb (225 g) ground lamb, or more ground beef
03 -
1 small yellow onion, very finely chopped
04 -
1 cup (25 g) finely chopped fresh parsley
05 -
3 garlic cloves, minced
06 -
1 tablespoon olive oil, plus more for the grill
07 -
1 1/2 teaspoons kosher salt
08 -
1 teaspoon ground allspice
09 -
1 teaspoon ground cumin
10 -
1/2 teaspoon ground coriander
11 -
1/2 teaspoon black pepper
12 -
1/4 teaspoon ground cinnamon
13 -
1/4 teaspoon cayenne pepper, optional
For serving
14 -
Warm pita or rice
15 -
Lemon wedges
16 -
Sliced onion and chopped parsley
17 -
Garlic yogurt sauce or tahini sauce
# Instructions:
01 -
If using wooden skewers, soak them in water for at least 30 minutes. Heat an outdoor grill or grill pan to medium-high heat.
02 -
Finely chop the onion, parsley, and garlic. If the onion releases a lot of liquid, blot it with a paper towel so the meat mixture does not become wet.
03 -
Add the beef, lamb, onion, parsley, garlic, olive oil, salt, allspice, cumin, coriander, black pepper, cinnamon, and cayenne to a large bowl. Mix by hand until evenly combined and slightly tacky.
04 -
Divide the mixture into 8 portions. Press each portion around a skewer into a long oval log about 1 inch thick, sealing the meat firmly around the skewer.
05 -
Place the shaped skewers on a tray and refrigerate for 15-20 minutes. This helps the meat firm up and stay in place while grilling.
06 -
Oil the grill grates. Grill the skewers for 8-10 minutes, turning every 2-3 minutes, until browned on all sides and the center reaches 160°F.
07 -
Rest the kebabs for 5 minutes. Serve hot with pita or rice, lemon wedges, sliced onion, parsley, and garlic yogurt or tahini sauce.
# Good to know:
01 -
Use 85 percent lean beef or a beef-and-lamb blend for juicier kebabs.
02 -
Wooden skewers should be soaked before grilling.
03 -
Cook ground meat kebabs to 160°F for safe doneness.