Grilled Beef Kafta Kebabs (Print Version)
# Ingredients:
→ Kafta Kebab Ingredients
01 -
1 medium yellow onion, quartered
02 -
1 cup fresh parsley, washed and patted dry
03 -
600 grams ground beef, lean
04 -
1 teaspoon salt
05 -
¼ teaspoon black pepper
06 -
¼ teaspoon seven spice (pre-mixed spice blend)
07 -
⅛ teaspoon cayenne (more to taste)
# Instructions:
01 -
In the bowl of your food processor, add the quartered onion and fresh parsley. Process by pulsing the ingredients until finely chopped.
02 -
In a large mixing bowl, combine the ground beef, finely chopped onion-parsley mixture, and all the spices. Using your hands, mix thoroughly.
03 -
Take portions of the mixture and mold it around skewers using your hands. Each kebab should be about an inch to an inch and a half thick.
04 -
If using a gas grill, preheat to medium-high and brush the grill surface with oil. If using a charcoal grill, prepare it accordingly.
05 -
Place the skewers on the grill. Cook one side for approximately 4 minutes before turning over and cooking for another 4 minutes, or until the meat is fully cooked.
06 -
Serve the Kafta Kebabs immediately while hot.
# Notes:
01 -
If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
02 -
Seven spice is a traditional Middle Eastern spice blend and can be substituted with allspice if unavailable.
03 -
Kafta can be shaped into patties rather than skewered, perfect for Kafta burgers or oval patties.
04 -
If preferred, bake Kafta in a 190°C (375°F) oven for 15–20 minutes until cooked through.
05 -
Refrigerate leftover Kafta for up to 3–4 days or freeze for up to 3 months. Defrost overnight in the fridge and reheat before serving.