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Kafta Kabab

A juicy and flavorful ground beef kabob perfect for sandwiches, salads, or alongside rice or pasta this is what you want to enjoy on your summer grill!
5 from 4 votes
Print Recipe
Course Main Course
Cuisine egyptian, Middle Eastern
Servings 10 skewers (kabobs)

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.
Keyword Beef, grill, kabob, lamb, meat, summer