Beef Kafta Kabobs Recipes

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MOROCCAN KEFTA KEBAB RECIPE



Moroccan Kefta Kebab Recipe image

Traditional Moroccan recipe for seasoned kefta, a ground beef or lamb mixture used to make grilled Kefta Kebabs. The same base recipe can be used for Moroccan meatballs and other Moroccan kefta dishes. Allow extra time for preheating your grill or oven.

Provided by Christine Benlafquih | Taste of Maroc

Categories     Main Course

Time 30m

Number Of Ingredients 15

1 lb. finely ground beef or lamb (or a mix of the two)
4 to 5 oz. beef or lamb suet ((recommended for classic flavor and texture))
1 medium onion (finely chopped or grated)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 tbsp chopped fresh mint leaves ((optional; great with lamb))
2 tsp sweet paprika
1 tsp ground cumin
1 tsp salt
1/4 tsp black pepper
1 tsp ground cinnamon ((optional))
1 tsp ground ginger ((optional))
1 tsp ground turmeric ((optional))
1/2 tsp ras el hanout ((optional))
1/4 tsp cayenne pepper ((optional))

Steps:

  • In a large bowl, combine the meat with the herbs and spices. Knead by hand for a minute or two to ensure the seasoning is evenly distributed.
  • Shape the kefta into small sausage-like logs. Arrange the logs in a grill basket or thread and mold them onto skewers.
  • Grill the kebabs over medium-hot coals several minutes per side or until evenly browned and cooked through but still juicy. Moroccan preference is for little to no pink so watch carefully to avoid avoid drying out the meat.
  • Alternatively, the kefta can be baked in the oven. Preheat the oven to 350° F (180° C). Arrange the shaped meat on a rack set over a pan and bake until browned and cooked through, approximately 15 to 20 minutes. Time will depending on how thick the kefta was shaped.
  • Wrap the cooked kebabs in foil to hold warm until serving.

Nutrition Facts : Calories 489 kcal, Carbohydrate 6 g, Protein 25 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 92 mg, Sodium 663 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

KAFTA RECIPE



Kafta Recipe image

Kafta, kofta, kifta, however you spell it, it amounts to the same thing; a ground meat kebab.

Provided by Chef Tariq

Categories     Main Course     Mezze

Time 35m

Number Of Ingredients 8

1 lb Ground Beef
1 tsp Salt
1 tsp Seven Spices
½ tsp Crushed Red Pepper
½ tsp Cumin
½ tsp Cinnamon
½ tsp Coriander
¼ cup Parsley (finely chopped)

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.

Nutrition Facts : Calories 196 kcal, Carbohydrate 1 g, Protein 13 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 443 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BEEF KAFTA



Beef Kafta image

This is a Lebanese style Beef Kafta recipe that's made with ground beef, parsley, onions and a blend of Middle Eastern spices- perfect on the grill or stove

Provided by Yumna Jawad

Categories     Main Course

Time 30m

Number Of Ingredients 10

¼ cup parsley
1 small yellow onion (quartered)
1 pound ground beef
2 teaspoons 7 spice
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon coriander
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper (to taste)

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.

Nutrition Facts : Calories 202 kcal, Carbohydrate 2 g, Protein 13 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 52 mg, ServingSize 1 serving

KOFTA KEBABS



Kofta Kebabs image

These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.

Provided by SRKELZ

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h20m

Yield 28

Number Of Ingredients 13

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
½ tablespoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes

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.

Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g

KOFTA: SPICED GROUND BEEF KEBAB RECIPE



Kofta: Spiced Ground Beef Kebab Recipe image

Recipe for kofta, a spiced ground beef kabob. Also known as kufta or kefta.

Provided by Saad Fayed

Categories     Entree

Time 1h

Yield 12

Number Of Ingredients 5

3 lbs ground beef (ground extra fine, if possible)
1 large onion (peeled and diced)
1/2 cup fresh parsley (chopped)
Salt, to taste
Black pepper, to taste

Steps:

  • Finely chop the onion and parsley. Time-saving Tip: Use a food processor.
  • Add the ground beef to a large bowl and stir in the onions and parsley.
  • Season with salt and pepper.
  • Form the beef mixture into small balls and place four or five balls onto a metal skewer.
  • Shape the meat into a cigar shape on the skewer. Note: if you use wooden skewers, be sure to soak them in water for 30 minutes first to avoid them burning.
  • Pre-heat the oven to 350 F.
  • Bake the skewers for 45 minutes.
  • Or if grilling, grill for 20 to 25 minutes or until done.
  • Serve over a bed of white rice. Serving Suggestions: Kofta is often served on flatbread (without skewers) or pita bread . It is also common to see it served on a hot dog bun.

Nutrition Facts : Calories 262 kcal, Carbohydrate 2 g, Cholesterol 101 mg, Fiber 0 g, Protein 33 g, SaturatedFat 5 g, Sodium 127 mg, Fat 13 g, ServingSize 12 kabobs (12 Servings), UnsaturatedFat 6 g

BEEF KAFTA KABOBS



Beef Kafta Kabobs image

Beef kafta is a traditional Middle Eastern (Lebanese) style dish traditionally served as kabobs. It's packed with flavor using a handful of spices yet so simple to make!

Provided by Gina Matsoukas

Categories     Main Dishes

Time 32m

Number Of Ingredients 11

1 pound ground beef
1 small yellow onion
3 cloves garlic
1/2 cup loosely packed fresh parsley leaves
1/2 teaspoon Kosher salt
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon sumac
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/8 teaspoon allspice

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.

Nutrition Facts : Calories 324 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 276 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

GRILLED BEEF KOFTA KEBABS



Grilled Beef Kofta Kebabs image

Aromatic, and full of flavour, beef kofta always packs a mouthful of delicious meat. Whether its Lamb, Beef, or Chicken, making kofta at home is very simple.

Provided by Markus Mueller

Categories     Appetizer     Kebab

Time 30m

Number Of Ingredients 14

2 lb of ground beef or lamb
5 cloves of minced garlic
2 small onions finely minced
1/2 bunch of chives finely chopped
1 whole egg
24 bamboo or wood skewers
3 tsp ground cumin
1 Tbsp cinnamon
2 Tbsp ground corriander
1 tsp ground allspice
1 tsp ground ginger
1.5 tsp ground black pepper
2.5 teaspoons of salt
3/4 tsp chili flakes or ground pepper flakes

Steps:

  • Mix the ground beef with the spices, herb and egg.
  • Let the mix stand covered to marinade and develop a stronger more robust flavor.(optional)
  • Shape little 3 inch long cigar shaped rolls with the meat, and skewer them with a wooden skewer.
  • Grill the kebabs over a BBQ or Fire until golden brown and cooked all the way through, about 10 minutes.
  • Serve the skewers with tzatziki, fresh parsley and cucmbers

Nutrition Facts : Calories 2644.1 kcal, ServingSize 1 serving

KOFTA KEBABS



Kofta Kebabs image

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 35

1 1/2 cups Greek yogurt
1/2 English cucumber, seeded and finely diced
1 tablespoon fresh lemon juice
2 tablespoons fresh mint, chopped
2 cloves garlic, mashed into paste
Kosher salt and pepper
2 red bell peppers, halved and seeded
6 Fresno chile peppers
1 1/2 teaspoons kosher salt, plus more for salting water
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/4 teaspoon caraway seeds
1/2 teaspoon dried mint
1/4 cup vegetable oil
3 garlic cloves
3 lemons, juiced
1/4 tablespoon extra-virgin olive oil
1 cup sesame tahini
3/4 cup cold water
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
2 cloves garlic, crushed
1 1/2 pounds 80/20 finely ground beef, lamb or a mixture of the two
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon fine black pepper
1/2 teaspoon ground ginger
2 cloves garlic, minced
1 finely chopped small yellow onion
1/2 bunch finely chopped fresh parsley
Pita bread
Butter, for pita
Serving suggestion: pickled turnips, fattoush salad

Steps:

  • For the tzatziki sauce: Strain Greek yogurt through a paper-towel lined colander and let sit for 3 hours to thicken, refrigerated.
  • Fold the yogurt with cucumbers, fresh lemon juice, mint, crushed garlic cloves, salt and pepper. Refrigerate until ready to use.
  • For the harissa sauce: Char red bell peppers over an open flame, then remove seeds and clean the skin.
  • Boil Fresno chiles in salted water in a pot on medium heat until the vegetables start to soften. Drain, then deseed and remove the membranes of the chiles.
  • Toast cumin seeds, coriander and caraway seeds in a skillet until fragrant. Crush the toasted spices in a spice grinder with mint and salt until finely ground.
  • Blend the spice mixture with the roasted red bell peppers, Fresno chiles, vegetable oil, garlic and lemon juice until smooth. Drizzle in olive oil while blending.
  • For the tahini sauce: Blend tahini, water, lemon juice, salt and garlic.
  • For the kebabs: Mix ground beef, allspice, nutmeg, salt, cinnamon, pepper, ginger, garlic, onion and parsley in a bowl by hand, then refrigerate overnight.
  • Form the mixture into 4 to 6 balls, then put each on a metal skewer. Lengthen the meat into elongated kebab shapes and grill over medium heat, 2 to 3 minutes per side.
  • Warm the pita with a little butter and swipe with the tzatziki sauce. Top with the kebab, then squirt with tahini sauce and harissa sauce.

MOROCCAN KOFTA KEBAB RECIPE



Moroccan Kofta Kebab Recipe image

Traditional Kefta Recipe that will blow your taste buds

Provided by Safaa (founder of moroccanzest)

Time 35m

Number Of Ingredients 9

1 pound ground meat (beef or lamb)
2 tbsp olive oil
1 tsp paprika
1 tsp cumin
½ tsp black pepper
½ tsp coriander powder
1 tbsp fresh coriander (minced)
1 tbsp fresh parsley (minced)
1 small onion (diced)

Steps:

  • In a large bowl, mix your ground beef with all the ingredients until well-combined. Place it in the refrigerator and let it marinate for at least 10 minutes (1 hour is best)
  • Remove the excess moisture from the meat mixture using a colander
  • One way to use your homemade Kefta is to shape it into patties. My favorite way is to use skewers. If you use wooden skewers, watch closely to make sure they don't burn.
  • Use the top rack of the oven and preheat the broiler. Line a sheet pan with foil and place a wire rack on it. Place the patties on the wire rack and broil for 10-15 minutes, or until cooked through and browned. If you have a grill, use it! It will make the tastiest Kafta. You can also fry your patties in a pan or skillet
  • You can serve your Kefta with fresh bread and a few salads
  • This Kefta can be frozen for your busy days. Just place the patties in a freezer bag and freeze for up to 2 months

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