Beef Kafta Kabobs Recipes

BEEF KAFTA

Steps:

• Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside.
• In the same food processor bowl used to chop the parsley, place the quartered onion and pulse until finely chopped. Drain the onions slightly to release excess moisture.
• Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor in addition to all the spices. Run the food processor on pulse once or twice until ingredients are well combined and form a pasty meat mixture.
• Transfer the mixture from the food processor to a large bowl and form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.
• Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, depending on your preferred level of doneness.
• Serve hot off the grill with your choice of side.

BEEF KAFTA KABOBS

Steps:

• Place ground beef in a large bowl.
• Add onion, garlic and parsley to a food processor and process until very finely minced scraping down sides as needed. Mixture should almost start to liquefy (just past the point of a very fine mince).
• Transfer the onion mixture to the bowl with the beef and add all the spices.
• Mix well using clean hands until all the ingredients are fully incorporated. Place the bowl in the refrigerator for 10 minutes while you preheat the grill.
• Preheat an outdoor grill to medium high heat (450-500°F) and lightly grease the grates with a high smoke point oil like avocado oil.
• Remove the beef mixture from the refrigerator and form the beef into an oblong shape on skewers (*see note). Using 6 to 8 skewers, repeat until beef mixture is used up.
• Carefully place each skewer on the preheated and greased grill. Grill for about 6-8 minutes.
• Gently flip skewers when meat pulls away from the grates easily and grill marks have formed on the bottom. Grill on the other side for an additional 3-4 minutes until cooked through.
• Transfer the kabobs to a plate and let rest for a few minutes before serving.
• Pour any accumulated juices over the kabobs when serving and enjoy with your favorite sides.

CHEF JOHN'S KOFTA KEBABS

Steps:

• Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.
• Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh.
• Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined.
• Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.
• Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.
• Meanwhile, preheat a charcoal grill until coals are very hot.
• Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C). Serve.