Kafta Kebabs

Kafta Kebabs

INGREDIENTS

• 1 medium yellow onion quartered
• 1 cup fresh parsley washed and patted dry
• 600 grams ground beef lean
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon seven spice pre-mixed spice blend
• ⅛ teaspoon cayenne more to taste

INSTRUCTIONS

• In the bowl of your food processor, add quartered onion and fresh parsley. Process by pulsing the ingredients until finely chopped.
• To a large mixing bowl, add ground beef, finely chopped parsley and onion mixture, and all of the spices. Using your hands, mix the ingredients thoroughly.
• To form the kebabs, take some of the mixture with your hands and mold it around the skewer. The meat around the skewer should be about an inch to an inch and a half thick.
• Prepare your charcoal or gas grill. If using a gas grill, preheat it to medium-high and brush the grill with oil. Place skewers of kafta on the grill. Cook one side for about 4 minutes before turning it over and cooking for another 4 minutes or until the meat is cooked through.
• Serve immediately.

NOTES

1. If using wood skewers, soak skewers in water for half an hour before using. 
2. Seven spice is a spice blend commonly used in Middle Eastern recipes. It can be purchased in Middle-Eastern markets. If you can't find seven spice, a good substitute is allspice.
3. If you’re not using skewers, shape Kafta into patties that are about an inch thick. You can shape them into round patties and enjoy them as Kafta burgers or into the more traditional oval patties.
4. If you don’t own a grill or prefer to bake them in the oven, Kafta can be baked in a 375ºF oven for approximately 15 to 20 minutes or until the meat is cooked through. Larger and thicker patties will take longer to cook so you should always check them for doneness before serving.
5. Leftover Kafta can be refrigerated for up to 3 to 4 days. You can also freeze it for up to 3 months. Defrost it overnight in the refrigerator and heat before serving.