If there is only one way to eat meat, it should be kafta kabob. So juicy, tender, flavorful, and perfect with bread, rice, or salad. This kafta is seasoned with spices, onions, peppers, and tomato paste. This is one kafta recipe you can count on for juicy flavor!
Ingredients
I most often use ground beef, but you could combine a mixture of grounf lamb and beef or go all lamb or all beef, depending on your preference. Lamb kafta and beef kafta are often featured as two different options in the Middle East.
Onions are important to the recipe; they add moisture and flavor the meat as it permeates into every piece of the kabob. I ALWAYS strain the onions in a sieve first; the amount of water you can pull out is amazing! This ensures taht the ground meat mixture will bind together and not fall apart because of too much liquid.
I add just a bit of tomato paste, red pepper paste, and minced peppers because these give such a delicious hint of flavors from the grilled veggies we often add to kabob. Their fresh aromatic scent balance the meat from being too heavy and meaty. Try it- you won’t go back to plain beef once you do!
Kafta needs to be shaped and cooked on a skewer. Metal skewers work best because you can easily handle the kabob, and they are reusable. The thicker shape of a metal skewer also gives good heat circulation to cook the kabob evenly and faster. bambook skewers can work, and are easily found at most grocery stores. Just be sure to soak them in water first for about 30 minutes so that they don’t burn!
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Cooking kafta on a grill is the BEST way to cook it. The smoky fire flavor is a part of kafta’s deliciousness. In a pinch, or if the weather is not cooperating, you could always cook the kabobs on a cast iron grill indoors. I recommend this one I use by Lodge. It is awesome. It also flips to the other side as a griddle.
Kafta Kabab
Ingredients
- 2 lbs ground beef or lamb, or a mix
- 1 medium onion, minced and strained
- 1 tbsp minced garlic (4 cloves)
- 1/4 c green cubanelle pepper, minced (1/2 the pepper)
- 1/4 c red bell pepper, minced (1/2 a pepper)
- 1/2 c chopped parsley
- 1 tbsp tomato paste
- 1 tbsp red pepper paste
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp sumac
- 1 tsp all spice
- 1 tsp paprika (smoked or sweet)
- 1 tsp Aleppo pepper
- 1 tbsp olive oil or butter
- 15 skewers (metal or bamboo) should soak bamboo skewers in water
- extra pieces of pepper, quartered onions, and tomatoes, to grill optional
To serve and garnish
- 1 onion, sliced for garnish
- 1 tsp sumac, for garnish
- 1 tbsp chopped parsley
- pita bread
Instructions
- Combine all ingredients, except for the quartered peppers, onions, and tomatoes.
- Heat a cast iron griddle or fire up the grill until very hot
- Shape the kafta mixture into a long hot dog shape around the metal skewer, or bamboo skewer. Flatten it just a bit so that it is not too thick. This ensures even cooking on both sides.
- Place the skewers of beef onto the hot grill, along with the quartered vegetables if using them.
- Rotate the skewers after about 3-4 minutes, checking for grill marks. Remove after cooking on each side for 4 minutes, or until cooked through. Be sure not to overcook, as it will dry out.
- Arrange the onion slices on a platter, sprinkle with sumac and chopped parsley. Arrange the cooked kafta skewers and charred vegetables over the onions and serve with pita.
