Arabic Kafta Kebab Recipes

KOFTA KEBABS

Steps:

• Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

HOMEMADE KOFTA KABAB SPICE MIX

Steps:

• Using a coffee grinder, grind all seeds together until a fine powder has formed. I find it helpful to shake the grinder about like a mad woman, so the powders don't stick under the blades.
• This makes a batch large enough to season 2 pounds of ground meat, or about 3.5-4 tablespoons worth.
• Use to make these airfryer or oven kofta kababs

CHICKEN KAFTA

Steps:

• Place the ground chicken, parsley, onions, garlic and spices all in a large bowl. Use your hands to combine until the mixture is well blended. It will feel a little sticky, but that's fine.
• 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, until the chicken is fully cooked.
• Serve hot off the grill with your choice of side.

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.

KAFTA KEBABS

Steps:

• In the bowl of your food processor, add quartered onion and fresh parsley. Process by pulsing the ingredients until finely chopped.
• To a medium 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.

KAFTA RECIPE

Steps:

• Preheat oven to 400ºF (200ºC) or grill.
• Soak wooden skewers for at least twenty minutes so they don't catch fire in the oven.
• Mix all the ingredients in a large bowl.
• Using your hand make fist sized balls.
• Shape the kaftas as you put the meat on skewers.
• Place on a tray if going in the oven otherwise put the skewers directly on your grill.
• It will take roughly 20 minutes turning once. Maybe a bit quicker on the grill.

KAFTA

Steps:

• Finely chop the onion and parsley either in a food processor or by hand
• In a mixing bowl, add the ground beef, spices, salt to the chopped parsley and onions
• Knead together well until evenly distributed. You can also do this using the food processor until you have a fine texture
• Shape into patties or around a grilling skewer. You may like to dip your hand occasionally into a small bowl of water to reduce sticking
• Grill on high heat either on the barbecue or skillet until slightly charred on the outside

ARABIC KAFTA KEBAB

Steps:

• Mix all the ingredients together other than the bread crumbs, milk, eggs, oil and garnishes. , Leave to marinate for 30 minutes. , In a separate bowl, mix the egg, bread crumbs and milk coarsely. Do not mix and mash too much. , Add the egg-crumb mixture into the meat mixture evenly without over-mixing. This gives a semi-crunchy texture to the kebabs. , Shape into 1 inch thick rolls and press skewers through them lengthwise, gently pressing the meat onto the metal and barbeque until meat is cooked. Smear with oil from time to time. , Alternatively, press the roll flat (3-4 cm thick) onto a baking tray or grill pan. Grill on medium heat for 10-15 minutes on both sides, smearing with oil from time to time. , Place kebabs onto a bed of salad (chopped lettuce, plain or roasted tomatoes and onion rings, pickles, olives, etc.). , Spoon some hummus on the side along with some tempting lemon and khubuz wedges. , Serve with some Laban (Ayran) as a side drink. , Recipe courtesy: http://www.lilchefsworld.com/,