KAFTA KABOB (GROUND BEEF KABOBS)
This a classic Moroccan dish combining lean beef and fresh herbs served with creamy yogurt sauce. Make this kafta recipe for a quick, flavorful grilled meal.
Provided by Kevin
Categories Main Course
Time 1h28m
Number Of Ingredients 23
Steps:
- Place the ground beef (and or lamb mix), red pepper flakes, salt, ground fennel, cumin and breadcrumbs in a mixing bowl. Set aside.
- In a food processor place the onion, garlic, parsley, cilantro, mint and process until very finely chopped, scraping down sides of bowl.
- Place in a fine mesh sieve and allow to drain excess liquid. Press with fingers or with back of spoon to extract.
- Transfer mixture to bowl with the ground meats and mix by hands until evenly combined. Chill mixture at least 1 hour.
- Make the Tahini Yogurt Sauce: Zest half of the lemon and then juice it. You need 2 tablespoons of lemon juice.
- In a bowl whisk together the yogurt, lemon zest and juice, mint, tahini, water, salt and pepper. Set aside.
- Prepare grill at 450°F. Clean and lightly oil grill grates.
Nutrition Facts : Calories 297 kcal, Carbohydrate 12 g, Protein 18 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 62 mg, Sodium 339 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BEEF KAFTA KABOBS
Beef kafta is a traditional Middle Eastern (Lebanese) style dish traditionally served as kabobs. It's packed with flavor using a handful of spices yet so simple to make!
Provided by Gina Matsoukas
Categories Main Dishes
Time 32m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 324 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 276 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
KOFTA KEBABS
These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.
Provided by SRKELZ
Categories Meat and Poultry Recipes Lamb Ground
Time 1h20m
Yield 28
Number Of Ingredients 13
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.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g
KOFTA - GROUND BEEF KABOBS
I am posting this for the ZWT 2006. The recipe calls for extra finely ground beef. Ask your butcher or the meat department to run the beef through the grinder one or two extra times. It makes a difference in the recipe - the meat will be smooth and soft. It is best to cook these on flat skewers, not round. They can be baked in the oven or on the grill. This is thanks to the About Web site.
Provided by Creation In Hope
Categories Meat
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
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