Kafta Recipes

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

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.

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.

MIDDLE EASTERN LAMB KOFTA

Steps:

• Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)
• Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
• To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined.
• Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and ½-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.
• Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Serve with tzatziki and hummus.
• Note: If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
• Make-Ahead: The patties can be made and refrigerated up to two days ahead of time.
• Freezer-Friendly Instructions: The uncooked patties can be frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

LAMB KOFTAS WITH YOGHURT DRESSING

Steps:

• Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
• Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.
• With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).

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.

KOFTA: SPICED GROUND BEEF KEBAB RECIPE

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.

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!

MEDITERRANEAN KOFTA MEATBALLS

Steps:

• Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

MIDDLE EASTERN MEATBALLS (KOFTA KEBABS)

Steps:

• Preheat the oven to 425 degrees.
• Add all the ingredients except the beef into a bowl and stir well.
• Add in the beef and stir until just combined.
• Form into 1/4 cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
• Cook for 15-18 minutes or until cooked through.

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.

KOFTA KEBABS WITH TZATZIKI

Steps:

• Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
• Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
• Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.
• If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
• Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
• Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.