Beef Kafta Recipes

BEEF KAFTA

Steps:

• Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside.
• In the same food processor bowl used to chop the parsley, place the quartered onion and pulse until finely chopped. Drain the onions slightly to release excess moisture.
• Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor in addition to all the spices. Run the food processor on pulse once or twice until ingredients are well combined and form a pasty meat mixture.
• Transfer the mixture from the food processor to a large bowl and form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.
• Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, depending on your preferred level of doneness.
• Serve hot off the grill with your choice of side.

EASY BEEF KAFTA KABOB

Steps:

• In a mixing bowl place the ground beef, salt, pepper, cumin, oregano, sumac, and cinnamon.
• Add in the grated onion, chopped parsley, and garlic; using your clean hands, mix until all the ingredients are well combined.
• Form the meat mixture into an oblong shape of about 1 inch in thickness. Use a skewer to form this shape onto 2/3 of it, keeping the skewer stick right into the middle of the meat.
• Repeat with remaining meat, then let the kafta sit in the refrigerator for 10-15 minutes, or until you prepare the grill. (refrigerating is optional)
• Grease the grill grates with some olive oil and heat over medium-high heat. Place the kafta onto the preheated grill and cook for about 8-10 minutes until browned, turning a couple of times with a tong, to ensure even browning.
• Meanwhile slice the cucumber, tomatoes, and red onion. Place the veggies into a bowl, drizzle with a bit of olive oil and balsamic vinegar.
• Season with salt and pepper; mix well. Once the kafta kabobs are done, remove from the heat and transfer to a serving dish
• Garnish with parsley and crumbled feta cheese, if desired. Serve with the optional sides and enjoy!

KOFTA KEBABS

Steps:

• Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

KAFTA (BBQ)

Steps:

• Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
• In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
• Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

BEEF KAFTA KABOBS

Steps:

• Place ground beef in a large bowl.
• Add onion, garlic and parsley to a food processor and process until very finely minced scraping down sides as needed. Mixture should almost start to liquefy (just past the point of a very fine mince).
• Transfer the onion mixture to the bowl with the beef and add all the spices.
• Mix well using clean hands until all the ingredients are fully incorporated. Place the bowl in the refrigerator for 10 minutes while you preheat the grill.
• Preheat an outdoor grill to medium high heat (450-500°F) and lightly grease the grates with a high smoke point oil like avocado oil.
• Remove the beef mixture from the refrigerator and form the beef into an oblong shape on skewers (*see note). Using 6 to 8 skewers, repeat until beef mixture is used up.
• Carefully place each skewer on the preheated and greased grill. Grill for about 6-8 minutes.
• Gently flip skewers when meat pulls away from the grates easily and grill marks have formed on the bottom. Grill on the other side for an additional 3-4 minutes until cooked through.
• Transfer the kabobs to a plate and let rest for a few minutes before serving.
• Pour any accumulated juices over the kabobs when serving and enjoy with your favorite sides.

KAFTA

Steps:

• Finely chop the onion and parsley either in a food processor or by hand
• In a mixing bowl, add the ground beef, spices, salt to the chopped parsley and onions
• Knead together well until evenly distributed. You can also do this using the food processor until you have a fine texture
• Shape into patties or around a grilling skewer. You may like to dip your hand occasionally into a small bowl of water to reduce sticking
• Grill on high heat either on the barbecue or skillet until slightly charred on the outside

GRILLED BEEF KAFTA KEBABS

Steps:

• For the Beef Kafta: If you are using wooden skewers you will want to soak them for an hour before you grill. If you are using metal skewers set about 6-8 aside depending on how big you want to make your kebabs. Preheat the grill on medium-high heat for 10- 15 minutes before you start grilling. In a food processor chop the onion and garlic until finely chopped. Add the ground beef, parsley, mint, salt, pepper, cumin, coriander, cinnamon, allspice, cloves, red pepper flakes, cayenne pepper, oregano and give it a few pulses. Add the egg and process until the beef starts to become a thick mixture and everything is pretty well mixed together. Add the breadcrumbs and process until everything is combined. Remove the beef mixture from the food processor and put it into a large mixing bowl. Use your hands to form 1 to 1 1/2 inch thick kebabs around the skewers making them as long as you want. Do this using each of the skewers until your beef is done. Put the kebabs on the grill and grill them over the medium-high heat for about 4-5 minutes on one side, flip and grill another 4 to 5 minutes. Serve the kebabs with your favorite pita, hummus, tabbouleh and a drizzle of the tahini garlic sauce. For the Tahini Garlic Sauce: Put all the ingredients for the Tahini Garlic Sauce in a food processor and process until everything is combined and the sauce is smooth. Add more water to reach the consistency you like.

KAFTA RECIPE

Steps:

• Preheat oven to 400ºF (200ºC) or grill.
• Soak wooden skewers for at least twenty minutes so they don't catch fire in the oven.
• Mix all the ingredients in a large bowl.
• Using your hand make fist sized balls.
• Shape the kaftas as you put the meat on skewers.
• Place on a tray if going in the oven otherwise put the skewers directly on your grill.
• It will take roughly 20 minutes turning once. Maybe a bit quicker on the grill.