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Kafta Kabab

5 from 4 votes
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!
Print Recipe
Servings: 10 skewers (kabobs)
Course: Main Course
Cuisine: egyptian, Middle Eastern
Ingredients Method

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

Method
 

  1. Combine all ingredients, except for the quartered peppers, onions, and tomatoes.
  2. Heat a cast iron griddle or fire up the grill until very hot
  3. 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.
  4. Place the skewers of beef onto the hot grill, along with the quartered vegetables if using them.
  5. 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.
  6. 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.