Kafta (meat Or Chicken) Recipe

Prepare aromatics

Peel and finely grate the 3/4 cup onion into a bowl. Squeeze out and discard excess liquid if it seems very watery — some moisture is good to bind the mixture, but not pooling liquid. Finely chop the parsley and add it to the grated onion.

Combine spices and meat

Place 1 lb ground beef (or ground chicken) in a large bowl. Add the grated onion and parsley. Sprinkle in 1 tsp salt, 1 tsp ground allspice, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp black pepper, and 1/4 tsp ground cinnamon. Add 1 tablespoon olive oil to help with binding and mouthfeel.

Mix thoroughly

Using clean hands, mix the ingredients vigorously for 2–3 minutes until the mixture becomes slightly tacky and well combined. Overworking is OK here — it helps the proteins bind so the kafta holds on skewers. If using pine nuts, fold in 2 tbs toasted pine nuts during the last 30 seconds of mixing.

Chill to firm

Cover the bowl and refrigerate for 20–30 minutes. Chilling firms the mixture and makes shaping onto skewers easier.

Soak skewers (if using wooden)

If using wooden skewers, submerge them in water for 20–30 minutes to prevent burning on the grill.

Shape onto skewers

Divide the chilled kafta mixture into 8 equal portions (about 2 oz / 55 g each). With lightly oiled hands, take one portion and press it along a skewer, forming an even oblong sausage shape roughly 4–5 inches long and 3/4–1 inch thick. Press firmly so it adheres to the skewer but not so hard that it becomes dense. Repeat with remaining portions.

Preheat grill or oven

For grill: Preheat to medium-high (about 400–450°F / 200–230°C) and oil the grill grates. For broiler or oven: Preheat broiler or set oven to 425°F (220°C) and line a baking sheet with foil; set a wire rack on the sheet and lightly oil it.

Cook the kafta

Grill: Place skewers on the grill and cook 3–4 minutes per side, rotating once or twice, until nicely charred and internal temperature reaches 160°F (71°C) for beef or 165°F (74°C) for chicken. Oven/broiler: Arrange skewers on the rack and bake 10–12 minutes, turning once halfway, then broil 1–2 minutes to brown the exterior if needed. Adjust time as needed so kafta is fully cooked but still juicy.

Brush with oil and rest

During the last minute of cooking, brush the kafta lightly with the remaining 1 tablespoon olive oil for sheen and to help browning. Remove skewers and let rest 3–5 minutes to redistribute juices.

Warm flatbreads or pitas. Slice tomatoes and thinly slice the onion. Arrange kafta skewers on a platter; remove from skewers if you prefer and place inside warm flatbread with tomato, onion, parsley, and a squeeze of lemon.

Serve with plain yogurt or tzatziki on the side. Garnish with extra parsley and lemon wedges. Toasted pine nuts can be sprinkled over the yogurt or onto the kafta for extra texture.

Leftovers: Refrigerate in an airtight container up to 3 days or freeze cooked kafta for up to 2 months. Reheat gently in a 350°F (175°C) oven until warmed through.