Kafta Recipe

Daily Special

1. 1

   Prepare skewers and equipment

   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat grill, grill pan, or broiler to medium-high heat. Have a clean tray ready for formed kebabs.

2. 2

   Make the Kafta base (wet and dry aromatics)

   In a large bowl, grate the onion finely and squeeze out excess liquid. Add onion, minced garlic, chopped parsley, and mint. Sprinkle in cumin, coriander, allspice, paprika, and cinnamon. Mix to distribute spices evenly.

3. 3

   Bind the mixture

   Add breadcrumbs, egg, olive oil, and lemon juice to the bowl. Season with salt and pepper. Mix gently with your hands until just combined; avoid overworking to keep the meat tender.

4. 4

   Shape and thread onto skewers

   Divide the mixture into 6 equal portions. Wet your hands and mold each into a long sausage shape around a pre-soaked skewer, ensuring an even thickness and secure attachment.

5. 5

   Cook the kafta

   Brush the kebabs lightly with oil. Grill or pan-sear for 4-6 minutes per side, turning once, until the outside is nicely browned and the center is cooked through (internal 160°F / 71°C). If broiling, place on a rack and watch closely.

6. 6

   Prepare the yogurt sauce

   In a small bowl, whisk together plain yogurt and minced garlic. Stir in olive oil and adjust with a little lemon juice if desired. Chill or let stand while the kebabs finish cooking.

7. 7

   Serve

   Serve kafta on warm flatbread or with rice, with a generous dollop of yogurt sauce on the side. Garnish with extra chopped parsley or mint and lemon wedges.