Kafta Kebabs
Ingredients:
600g lean ground beef
1 medium yellow onion, quartered
1 cup fresh parsley, washed and patted dry
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon seven spice (or allspice if unavailable)
⅛ teaspoon cayenne pepper (more to taste)
Instructions:
Prep the herbs: In a food processor, pulse the quartered onion and parsley until finely chopped.
Mix the kafta: In a large bowl, combine the ground beef, chopped onion and parsley mixture, salt, black pepper, seven spice, and cayenne. Mix thoroughly using your hands for best results.
Shape the kebabs: Take a portion of the mixture and mold it around a skewer, forming a sausage-like shape about 1 to 1½ inches thick. Repeat until all the mixture is used. If not using skewers, form into oval or round patties.
Grill: Preheat a gas or charcoal grill to medium-high. Lightly oil the grates. Grill kafta for about 4 minutes per side, or until cooked through but still juicy.
Alternative baking method: Bake patties in a 375°F oven for 15–20 minutes until fully cooked. Thicker patties may need more time.
Notes:
Soak wooden skewers in water for 30 minutes before using to prevent burning.
Serve with pita, hummus, tabbouleh, cucumber yogurt salad, or your favorite rice dish.
Store leftovers in the fridge for up to 4 days or freeze cooked kafta for up to 3 months.
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