Kafta Kabob Plate Recipe

Prepare meat mixture

In a large bowl combine the ground beef and ground lamb. Add the finely chopped parsley, grated onion (with excess liquid squeezed out), minced garlic, salt, black pepper, allspice, and cumin. Mix gently but thoroughly with your hands until evenly combined, about 1–2 minutes. Do not overwork to keep the mixture tender.

Shape onto skewers

Divide the mixture into 3 equal portions (about 6 ounces each). Wet your hands with a little water to prevent sticking. Take one portion and press it around a skewer to form an even sausage shape about 6–7 inches long and roughly 1 inch thick. Repeat with remaining portions. If using wooden skewers, ensure they were soaked for at least 30 minutes to prevent burning.

Chill briefly (optional)

For easier grilling and firmer shape, refrigerate the skewers on a tray for 15–20 minutes before cooking.

Cook the skewers

Preheat a grill or grill pan over medium-high heat and lightly oil the grates or pan. Brush the skewers lightly with olive oil. Grill the kafta 3–4 minutes per side, turning carefully to brown evenly and cook through. Internal temperature should reach 160°F (71°C). Total cooking time ~10–12 minutes depending on thickness.

Finish

Remove from heat and let rest for 3 minutes. Sprinkle with sumac if using and a light drizzle of olive oil.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan combine rinsed rice, water, salt, and olive oil or butter. Bring to a boil over high heat uncovered. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let sit covered for 5–10 minutes to steam. Fluff with a fork and stir in lemon zest if using. Keep warm until serving.

In a mixing bowl combine diced tomatoes, diced cucumber, sliced red onion, and chopped parsley.

Whisk together lemon juice, olive oil, dried oregano, salt, and pepper in a small bowl or jar. Pour the dressing over the vegetables and toss gently to combine.

If using, fold in crumbled feta. Taste and adjust seasoning with extra salt or lemon if needed. Chill briefly or serve immediately at room temperature.

Divide the cooked rice among 3 plates as a bed. Place one kafta skewer on top of each rice bed (or remove meat from skewer and arrange). Add a generous scoop of Mediterranean salad to each plate.

Garnish with lemon wedges and fresh mint or parsley sprigs. Sprinkle a pinch of sumac over the kafta and salad for color and tang if desired. Serve hot.