Lebanese Kafta Kebabs (Print Version)
# Ingredients:
→ Kafta Ingredients
01 -
¼ teaspoon seven spice (a commonly used spice mix)
02 -
600 grams lean beef, ground
03 -
¼ teaspoon ground black pepper
04 -
1 medium onion, peeled and cut into quarters
05 -
1 cup parsley, cleaned and dried
06 -
1 teaspoon table salt
07 -
⅛ teaspoon cayenne pepper (adjust to your taste)
# Instructions:
01 -
Toss the parsley and onion pieces into a food processor bowl. Use short pulses to chop them until they’re fine.
02 -
Put the ground beef, parsley-onion mixture, and all the seasoning into a wide bowl. Mix it up thoroughly using your hands.
03 -
Grab a portion of the meat mix and wrap it around skewers with your hands, shaping them about 1 to 1 1/2 inches thick.
04 -
Turn your gas grill to medium-high or get your charcoal grill ready. Oil the grates lightly before cooking.
05 -
Lay the skewers on the grill. Let one side cook for 4 minutes, flip, and grill the other side for another 4 minutes until done.
06 -
Bring the cooked kebabs straight to the table while they're hot.
# Notes:
01 -
Soak any wooden skewers in water for about 30 minutes so they won’t burn while grilling.
02 -
Seven spice is a classic Middle Eastern mix; if you can’t find it, allspice can work as a substitute.
03 -
You can skip the skewers and shape the meat into patties if you'd prefer to make Kafta burgers or oval shapes.
04 -
An alternative cooking method is to bake Kafta in the oven at 190°C (375°F) for roughly 15–20 minutes until fully cooked.
05 -
Any leftovers should be kept in the fridge for 3–4 days or frozen for up to 3 months. Defrost in the fridge overnight and warm them up before eating.