Description
These delicious Kafta Kebabs are a Middle Eastern favorite made with ground beef, onions, and a blend of aromatic spices. Grilled to perfection, these kebabs are juicy and flavorful, perfect for a backyard barbecue or a weeknight dinner.
Ingredients
Units
Scale
For the Kafta:
- 1 medium yellow onion, quartered
- 1 cup fresh parsley, washed and patted dry
- 600 grams lean ground beef
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon seven spice pre-mixed spice blend
- 1/8 teaspoon cayenne, more to taste
Instructions
- Prepare the Onion and Parsley: In the bowl of your food processor, add quartered onion and fresh parsley. Process by pulsing the ingredients until finely chopped.
- Mix the Ingredients: To a large mixing bowl, add ground beef, finely chopped parsley and onion mixture, and all of the spices. Using your hands, mix the ingredients thoroughly.
- Form the Kebabs: Take some of the mixture with your hands and mold it around the skewer. The meat around the skewer should be about an inch to an inch and a half thick.
- Grill the Kebabs: Prepare your grill. Place skewers of kafta on the grill. Cook for about 4 minutes on each side or until the meat is cooked through.
- Serve: Serve the kebabs immediately.
Notes
- If using wood skewers, soak skewers in water for half an hour before using.
- Seven spice is a spice blend commonly used in Middle Eastern recipes. If you can’t find seven spice, a good substitute is allspice.
- If you’re not using skewers, shape Kafta into patties that are about an inch thick.
- Kafta can also be baked in a 375ºF oven for approximately 15 to 20 minutes if you prefer.
- Leftover Kafta can be refrigerated for up to 3 to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 kebab
- Calories: 230
- Sugar: 1g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
