Lebanese Kafta Kebabs
Equipment
- Metal skewers
- Large mixing bowl
- Grill
- Tongs
- Instant-read thermometer
Ingredients
- 2 lbs ground beef 80/20 fat ratio preferred
- 1 large yellow onion finely grated
- 1 cup fresh flat-leaf parsley finely chopped
- 4 cloves garlic minced
- 2 tsp seven-spice blend (baharat)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Aleppo pepper or 1/2 tsp paprika + 1/4 tsp cayenne
- 2 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 2 tbsp olive oil for brushing
Instructions
- In a large bowl, combine ground beef, grated onion, chopped parsley, minced garlic, seven-spice blend, cumin, coriander, Aleppo pepper, salt, and black pepper.
- Using clean hands, mix and knead the mixture for 3-4 minutes until it becomes very cohesive and almost paste-like. The mixture should hold together well when squeezed.
- Divide the mixture into 12 equal portions. With slightly wet hands, shape each portion around a flat metal skewer, forming sausage shapes about 5 inches long. Press firmly to ensure the meat adheres to the skewer.
- Place shaped kebabs on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes (up to 24 hours for best flavor).
- Preheat grill to medium-high heat and clean grates thoroughly. Oil the grates to prevent sticking.
- Brush kebabs lightly with olive oil on all sides.
- Grill kebabs for 10-12 minutes total, turning every 2-3 minutes to ensure even browning on all sides. The internal temperature should reach 160°F.
- Remove from grill and let rest for 2-3 minutes before serving. Serve immediately with tahini sauce, pita bread, and fresh vegetables.
Notes
Storage tip: Cooked kafta keeps in the refrigerator for up to 4 days. Reheat gently on the grill or in a skillet. Raw shaped kebabs can be frozen for up to 3 months - thaw completely before cooking. For indoor cooking, use a broiler or cast-iron skillet over medium-high heat.
Nutrition
Calories: 285kcalCarbohydrates: 4gProtein: 28gFat: 17gSodium: 520mgFiber: 1gSugar: 2g