Tender Beef Kafta Kebabs (Printable Version)
# What You'll Need:
→ Meat and Aromatics
01 -
500 grams ground beef (85/15 lean-to-fat ratio)
02 -
1 medium onion, finely chopped and excess moisture removed
03 -
30 grams fresh parsley, finely chopped
04 -
2 cloves garlic, minced
→ Spices and Seasonings
05 -
5 grams ground cumin
06 -
2 grams ground allspice
07 -
1 gram ground cinnamon
08 -
5 grams salt
09 -
2 grams black pepper
10 -
Optional: 1 gram cayenne pepper or chili flakes
# Step-by-Step Directions:
01 -
Finely chop onion, garlic, and parsley. Squeeze excess moisture from the onion using a paper towel to ensure the mixture is not too wet.
02 -
In a large mixing bowl, gently combine ground beef with the prepared aromatics and spices. Mix by hand until just incorporated without overworking the meat.
03 -
Divide mixture into equal portions and shape each around a metal or soaked wooden skewer into an oval approximately 13-15 cm long. Alternatively, shape them into small logs without skewers.
04 -
Refrigerate shaped kebabs for 20 to 30 minutes to firm up and maintain shape during cooking.
05 -
Preheat grill or grill pan over medium-high heat and lightly oil the grates. Grill kebabs for 3 to 4 minutes per side until browned and cooked through.
06 -
Serve warm with pita, rice, salad, or dips such as tzatziki or garlic yogurt for a complete meal.
# Helpful Notes:
01 -
Avoid overmixing the meat to ensure tender kebabs and squeeze out excess onion moisture to prevent sogginess.