Lebanese grilled meat skewers (Print Version)
# Ingredients:
→ Meat
01 -
1 pound (90%) lean ground beef (or lamb)
→ Produce & Fresh Herbs
02 -
1 cup lightly packed fresh parsley
03 -
1 yellow onion, quartered
04 -
3 cloves garlic
→ Spices & Seasonings
05 -
2 teaspoons ground sumac
06 -
1 teaspoon kosher salt
07 -
1 teaspoon allspice
08 -
¾ teaspoon ground cumin
09 -
½ teaspoon coriander
10 -
¼ teaspoon white pepper
11 -
¼ teaspoon cinnamon
12 -
¼ teaspoon ground cloves
13 -
⅛ teaspoon cayenne pepper
14 -
⅛ teaspoon ground cardamom
15 -
⅛ teaspoon ground nutmeg
# Instructions:
01 -
In the bowl of a food processor, add the parsley, onions, and garlic. Pulse until they break down into small pieces. Place this mixture in a sieve to drain any excess liquid, then press down with a silicone spatula to make sure you get most of it out. Set aside for now.
02 -
Add the ground beef and all the seasonings to the bowl of the food processor. Pulse long enough to combine before adding the drained onions mixture. Run the food processor, long pulsing 4-6 more times until the meat and onions mixture is combined. The meat will be slightly pasty and that's perfect! You need it to be that way so it binds together well.
03 -
Transfer the kafta mixture to a bowl. Form oblong kafta shapes on wooden/metal skewers or shape them by hand into oblong patties. Place the kafta on a clean plate and continue shaping the remaining meat. You should get about 10 pieces total.
04 -
Heat an indoor grill pan or an outdoor grill over medium heat. When hot, spray the grates with a high heat oil and place the kafta on the grill. Grill for 8-10 minutes total, flipping the kafta halfway through until cooked to your liking. Serve warm with Shirazi salad and Lebanese rice pilaf or in pitas with homemade toum!
# Notes:
01 -
These Lebanese-inspired Beef Kafta kebabs are a family favorite! The combination of onions, fresh parsley, and aromatic spices makes the kafta tender and incredibly flavorful.
02 -
Shaped kafta can be placed on a freezer paper-lined baking sheet and flash frozen. Simply transfer them to a zip-top bag afterward. They can be grilled directly from frozen on an outdoor grill!