Beef Kafta Recipe

Prepare the kafta mixture

In a large mixing bowl, combine ground beef, grated onion, chopped parsley, minced garlic, allspice, cumin, cinnamon, salt, and pepper. Mix well with hands or a spoon until fully incorporated.

Shape the skewers

Divide the mixture into 6–8 portions. Shape each portion into long, oval patties around skewers, pressing tightly so they hold together. If using wooden skewers, soak them in water for 30 minutes beforehand.

Grill or broil

Preheat grill or broiler to medium-high heat. Brush the kafta with olive oil. Grill or broil for 3–4 minutes per side, turning once, until browned and cooked through.

In a bowl, whisk together tahini paste, lemon juice, minced garlic, and salt. Gradually add water, whisking until the sauce is smooth and pourable. Adjust consistency with more water if needed.

Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the water to a boil. Add rice, salt, and olive oil or butter. Stir once, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.

In a large bowl, combine diced cucumber, tomato, red onion, and chopped parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper. Toss gently to combine and let sit for 5–10 minutes before serving.