Kafta Kabob Recipe

Name: Albaraka Mediterranean Market and Grills Kafta Kabob Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 1 lb ground beef (80/20); 0.5 cup onion, finely grated; 0.5 cup fresh parsley, finely chopped; 0.25 cup fresh cilantro, finely chopped; 3 cloves garlic, minced; 1 tsp ground cumin; 0.5 tsp ground allspice; 0.25 tsp ground cinnamon; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs olive oil (for brushing); 6 to taste wooden or metal skewers; 1 each lemon wedges; 0.5 cup plain yogurt or tzatziki (optional); 2 cups pita bread or rice

Inspired by Albaraka Mediterranean Market and Grill

Time1h

Serves3

Kafta kabob is made of 100% halal beef.

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Ingredients

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Kafta Mix

1 lb ground beef (80/20)

1/2 cup onion, finely grated

1/2 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, finely chopped

3 cloves Garlic, minced

1 tsp Ground cumin

1/2 tsp ground allspice

1/4 tsp Ground cinnamon

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs olive oil (for brushing)

To Serve

6 to taste wooden or metal skewers

1 each lemon wedges

1/2 cup plain yogurt or tzatziki (optional)

2 cups pita bread or rice

Method

Kafta Mix

Prepare aromatics

Peel and finely grate the onion (use the small holes of a box grater) and sprinkle a pinch of salt on it; let sit 5 minutes, then squeeze out excess moisture in a clean dish towel or cheesecloth. Finely chop parsley and cilantro. Mince garlic.

Combine mix

In a large mixing bowl, add the ground beef, drained grated onion, chopped parsley, chopped cilantro, minced garlic, cumin, allspice, cinnamon, kosher salt, and black pepper. Using your hands or a sturdy spoon, gently but thoroughly mix until evenly combined. Do not overwork — mix just until homogenous (about 1-2 minutes).

Rest the mixture

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld and the mixture firm up. If time allows, refrigerate up to 2 hours.

Forming & Grilling

Prepare skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat grill to medium-high (around 375–425°F / 190–220°C). If using a grill pan or broiler, preheat accordingly and lightly oil the grates or pan.

Shape kafta

Divide the chilled meat into 6 equal portions (about 3–3.5 oz / 85–100 g each). With damp hands, take one portion and press it firmly around a skewer to form an elongated sausage shape about 5–6 inches long and 1–1.25 inches thick. Repeat with remaining portions. Smooth surface to prevent cracking while cooking.

Cook kafta

Brush each kabob lightly with olive oil. Place skewers on the preheated grill or in the grill pan. Cook 3–4 minutes per side, turning gently, until deep browned and internal temperature reaches 160°F (71°C). Total cooking time should be approximately 9–12 minutes depending on thickness and heat. If broiling, place on a foil-lined tray 4–6 inches from heat and broil 3–5 minutes per side.

Rest

Remove kabobs from heat and let rest on a plate for 3–5 minutes to redistribute juices.

To Serve

Serve kafta kabobs hot with lemon wedges for squeezing over, pita bread or rice, and a side of plain yogurt or tzatziki. Optionally garnish with extra chopped parsley. Enjoy.