Beef Kefta Plate Recipe

Prepare the Kefta mixture

In a large bowl, combine ground beef, grated onion, parsley, cilantro, minced garlic, cumin, coriander, paprika, cinnamon, salt, and black pepper. Mix thoroughly using your hands or a spatula until well blended.

Form the skewers

Divide the mixture into 6–8 equal portions. Shape each portion around a soaked wooden or metal skewer into long, oval patties about 1-inch thick.

Grill the skewers

Preheat grill or grill pan over medium-high heat. Lightly brush skewers with olive oil. Grill for 3–4 minutes per side until well browned and cooked through. Remove from heat and let rest for 5 minutes before serving.

Rinse rice under cold water until water runs clear. In a medium saucepan, add rice, water, salt, and olive oil. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for an additional 5 minutes. Fluff with a fork before serving.

In a medium bowl, combine diced cucumber, tomatoes, red onion, and chopped parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss to combine and refrigerate until ready to serve.

In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, and salt. Process until smooth, adding cold water 1 tablespoon at a time to reach desired consistency. Taste and adjust seasoning if needed. Transfer to a serving bowl and drizzle with olive oil if desired.

Warm pita bread in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in a 350°F oven for 5–7 minutes until soft and warm. Serve alongside the meal.