Beef Kafta Kabobs Recipes

EASY BEEF KAFTA KABOB

Steps:

• In a mixing bowl place the ground beef, salt, pepper, cumin, oregano, sumac, and cinnamon.
• Add in the grated onion, chopped parsley, and garlic; using your clean hands, mix until all the ingredients are well combined.
• Form the meat mixture into an oblong shape of about 1 inch in thickness. Use a skewer to form this shape onto 2/3 of it, keeping the skewer stick right into the middle of the meat.
• Repeat with remaining meat, then let the kafta sit in the refrigerator for 10-15 minutes, or until you prepare the grill. (refrigerating is optional)
• Grease the grill grates with some olive oil and heat over medium-high heat. Place the kafta onto the preheated grill and cook for about 8-10 minutes until browned, turning a couple of times with a tong, to ensure even browning.
• Meanwhile slice the cucumber, tomatoes, and red onion. Place the veggies into a bowl, drizzle with a bit of olive oil and balsamic vinegar.
• Season with salt and pepper; mix well. Once the kafta kabobs are done, remove from the heat and transfer to a serving dish
• Garnish with parsley and crumbled feta cheese, if desired. Serve with the optional sides and enjoy!

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.

KOFTA KEBABS

Steps:

• For the tzatziki sauce: Strain Greek yogurt through a paper-towel lined colander and let sit for 3 hours to thicken, refrigerated.
• Fold the yogurt with cucumbers, fresh lemon juice, mint, crushed garlic cloves, salt and pepper. Refrigerate until ready to use.
• For the harissa sauce: Char red bell peppers over an open flame, then remove seeds and clean the skin.
• Boil Fresno chiles in salted water in a pot on medium heat until the vegetables start to soften. Drain, then deseed and remove the membranes of the chiles.
• Toast cumin seeds, coriander and caraway seeds in a skillet until fragrant. Crush the toasted spices in a spice grinder with mint and salt until finely ground.
• Blend the spice mixture with the roasted red bell peppers, Fresno chiles, vegetable oil, garlic and lemon juice until smooth. Drizzle in olive oil while blending.
• For the tahini sauce: Blend tahini, water, lemon juice, salt and garlic.
• For the kebabs: Mix ground beef, allspice, nutmeg, salt, cinnamon, pepper, ginger, garlic, onion and parsley in a bowl by hand, then refrigerate overnight.
• Form the mixture into 4 to 6 balls, then put each on a metal skewer. Lengthen the meat into elongated kebab shapes and grill over medium heat, 2 to 3 minutes per side.
• Warm the pita with a little butter and swipe with the tzatziki sauce. Top with the kebab, then squirt with tahini sauce and harissa sauce.

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.

OVEN-BAKED KOFTA KEBABS (PAKISTANI-STYLE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet.
• Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan.
• Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil.
• Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.

KOFTA - GROUND BEEF KABOBS

Steps:

• Place Onion and Parsley in food processor, blend till finely chopped then add beef.
• Add salt and pepper to taste.
• Make small balls out of the mixture and place five balls onto a skewer.
• Shape the meat into a cigar shape on the skewer.
• Bake at 350 for 45 minutes, or if grilling, grill for 20-25 minutes or until done. Serve with white rice if desired.
• Or you can serve on a flatbread or pita bread, without skewers of course. If you really wanna get fancy use a hotdog bun.