Easy Beef Kafta Kabob
Mediterranean kafta recipe made with lean beef, onions, parsley, and spices. Easy to make and ready in just 20 minutes. Served over rice, hummus, or salad.
Servings: 4
Equipment
- grill pan
- Chef's knife
- wooden skewers
Ingredients
For kafta:
- 2 pounds lean ground beef
- 1 small onion grated
- 1/2 cup finely chopped parlsey
- 2-3 garlic cloves grated or minced
- 1/4 tsp ground pepper
- 1/2 tsp sea salt
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- 1 tsp sumac
- 1/2 tbsp olive oil for cooking
Optional sides for serving:
- Curly parsley to garnish
- Fresh feta
- Hummus
- Cucumbers
- Cherry Tomatoes
- Red onions
- Olive oil
- Balsamic vinegar
- rice or quinoa
Instructions
- 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!
Notes
Makes about 8 skewers. Serving size is 2 skewers
Substitutes
- Beef: use the leanest beef possible. You may use ground chicken or ground turkey
- any other oil can be used.
- Refrigerating the beef kafta after you season it will allow everything to hold together nicely. If you are pressed for time you may skip this step.
- Do not cook it too fast. It will cause the beef to burn too quickly on the outside and still pink on the inside.
- We prefer serving kafta well done. You may serve it medium-medium well.
- Serve with white Lebanese rice, quinoa, hummus, salads, and so on. They are very versatile.
Nutrition
Calories: 344kcal | Carbohydrates: 4g | Protein: 49g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 443mg | Potassium: 834mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 45mg | Iron: 6mg