Kafta-Beef or Lamb Kabobs
I grew up eating Kafta and have always loved the simplicity, yet deep rich flavor of charred kabobs on toasty grilled pita or Arabic bread with a dollop of yogurt sauce. The combination of flavors on these wonderful kabobs will have your taste buds dancing. Serve with some grilled pita bread, onions, potatoes and Yogurt Mint Sauce to happily feed a crowd.
Build a hot fire in charcoal or gas grill. In a large bowl, stir together beef or lamb, parsley, tomatoes, Aleppo, allspice, mint, cumin, coriander, cinnamon, drained onions, salt, and pepper.
Form 1 tbsp. beef mixture each around the end of 22 skewers; grill, turning, until lightly charred, about 4 minutes.
Grilled Onions
On a grill pan saute the onions until lightly charred with oil, butter, salt & pepper.
Serve with onions, grilled pita, potatoes, yogurt sauce and a salad.
PrintKafta-Beef or Lamb Kabobs
- Yield: 22 skewers 1x
Ingredients
Kafta
- 8 oz. freshly ground beef chuck or lamb shoulder
- 2 tbsp. finely chopped parsley
- 2 tbsp. finely chopped sun-dried tomatoes
- 2 tbsp. Aleppo pepper
- ¼ tsp. ground allspice
- ¾ tsp. dried mint
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ¼ tsp. ground cinnamon
- ½ medium yellow onion, grated, drained in a strainer
- Kosher salt and freshly ground black pepper, to taste
Grilled Onions
- 1 Large Onion, sliced
- Olive Oil
- 1–2 tbsp. butter
- Salt & Pepper
Instructions
Kafta
- Build a hot fire in charcoal or gas grill.
- In a large bowl, stir together beef or lamb, parsley, tomatoes, Aleppo, allspice, mint, cumin, coriander, cinnamon, drained onions, salt, and pepper.
- Form 1 tbsp. beef mixture each around the end of 22 skewers; grill, turning, until lightly charred, about 4 minutes.
Grilled Onions
- On a grill pan saute the onions until lightly charred with oil, butter, salt & pepper.
- Serve with onions, grilled pita, potatoes, yogurt sauce and a salad.
Notes
Adapted From | Annia Ciezadlo