Beef Kafta Recipe

Prepare meat mixture

Place the ground beef in a large bowl. Add finely grated red onion, chopped parsley, chopped cilantro, garlic, berbere, cumin, coriander, kosher salt, and black pepper. Add 1 tablespoon olive oil. Using your hands, gently mix until the spices and herbs are evenly distributed and the mixture becomes slightly sticky, about 1–2 minutes. Avoid overworking to keep the meat tender.

Rest and shape

Cover the bowl and refrigerate for 20–30 minutes to allow flavors to meld and make shaping easier. Divide the mixture into 8 equal portions (about 2 oz / 55 g each). With wet hands, form each portion into a long, slightly flattened sausage shape around each skewer, about 5–6 inches long and 3/4 inch thick. Press firmly so the meat adheres to the skewer and won’t fall off during cooking.

Cook

Heat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush the skewers lightly with oil. Grill the kafta for 3–4 minutes per side, turning once, until an internal temperature of 160°F (71°C) is reached and the exterior has a nice char. If using a broiler, broil 3–4 inches from heat for 3–4 minutes per side. Remove from heat and let rest 5 minutes.

In a small bowl, whisk together the harissa paste, prepared horseradish, Greek yogurt, lemon juice, olive oil, and 1/4 teaspoon salt until smooth and homogenous. Taste and adjust heat by adding more harissa (for heat) or more yogurt (to mellow). Refrigerate until ready to serve. This sauce should be slightly spicy and tangy to complement the kafta.

In a medium bowl, combine the labneh with chopped mint, dill, chives, lemon zest, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well combined. Taste and adjust seasoning. Transfer to a serving bowl and create a small well in the center to drizzle a little olive oil if desired. Keep chilled until plating.

Arrange the rested kafta on a platter. Spoon dollops of herbed labneh onto the platter or spread a thin layer as a base. Place small bowls of harissa-horseradish sauce alongside or drizzle sparingly over the kafta. Garnish with chopped parsley, a light dusting of sumac if using, and lemon wedges. Drizzle 1 tablespoon olive oil over labneh or kafta if desired.

Serve immediately with warm pita or flatbreads. Each skewer pairs well with extra harissa-horseradish for heat and lemon wedges for brightness.