Lebanese Kafta Kebabs
Ingredients
- 2 lbs ground beef 85/15 lean-to-fat ratio
- 1 large yellow onion finely minced
- 4 cloves garlic minced
- 1 cup fresh flat-leaf parsley finely chopped
- 1/4 cup fresh mint finely chopped
- 2 tablespoons fresh cilantro finely chopped
- 3 tablespoons fine bulgur wheat soaked in warm water for 10 minutes
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons olive oil extra virgin
Instructions
- Soak the bulgur wheat in 1/4 cup warm water for 10 minutes until softened. Drain any excess water and set aside.
- In a food processor, pulse the onion and garlic until very finely minced but not pureed. You want tiny pieces, not a paste.
- In a large bowl, combine the ground beef, processed onion and garlic, soaked bulgur, chopped herbs, and all spices. Drizzle with olive oil.
- Using clean hands, gently mix all ingredients until just combined. Don't overmix, as this will make the kafta tough.
- Divide the mixture into 8 portions. With wet hands, shape each portion around flat metal skewers, forming sausage-like shapes about 6 inches long and 1 inch thick.
- Preheat grill to medium-high heat. Clean and oil the grill grates well.
- Grill kafta kebabs for 10-12 minutes total, turning every 3-4 minutes, until evenly browned and cooked through (internal temperature of 160°F).
- Let rest for 2-3 minutes before serving. Serve with warm pita, tahini sauce, and fresh vegetables.
Notes
Storage: Cooked kafta keeps in the refrigerator for up to 4 days. Raw shaped kafta can be frozen for up to 3 months. For best results, use flat metal skewers rather than round ones to prevent the meat from spinning.