Grilled Kafta Kebabs

Tantalize your taste buds with theses tender and juicy meat kebabs that are popular for a reason. Kafta/ Kofta skewers are a traditional Lebanese and Middle Eastern specialty that varies from country to country. They’re popular year-round, but especially during summer when the weather heats up and it’s time to get outside and light up the grill; pronouncing it depends on where you live and what country of origin you come from, kafta, kofta, kefta, and maybe more. In Lebanon kafta has a simple, yet  lip-smacking concept. It is among the simplest main dishes you can make– minced meat mixed with diced parsley and onions that gets spiced and seasoned. Here is an authentic Lebanese kafta that is considered as one of most important barbecue essentials in Lebanon.

Popular in the Middle East where every country  has one unique version or more. Turkey alone has 100 s of regional variations, kafta/ koft / kefta is often grilled over hot charcoals, on flat metal skewers, or broiled in the oven. They’re moist and tasty; serve with fattoush, tabbouleh, hummus, roasted tomatoes, grilled red pepper slices, French fries and pita bread. If you have never made kafta/kofta at home, you’re in for a treat. It’s hard to beat freshly grilled homemade kafta/ kofta, and this recipe will help you achieve that bliss.

What to serve with Kafta/ Kofta kebab?

• Hummus is really goes well with kafta/ kofta and makes a perfect accompaniment.
• Taratour, lemon tahini sauce,  a drizzle of tahini sauce adds gratifying punctuation to those kafta skewers.
• Onion, parsley and sumac mix is a great welcome to pair with kafta kababs; fragrant ribbons of fresh parsley and onion add an incredible flavor – especially if you are a fan of distinct flavors.
• Grilled tomatoes: Whole tomatoes are roasted until they just start to collapse, then they are peeled and chopped and seasoned with salt, chili flakes and cumin powder, yielding a saucy delight that is bursting with concentrated tomato flavor.
• Pita bread and French fries are the soulmates of kafta kebabs

Tips and Tricks:

• You’ll need metal skewers, or  wooden/bamboo skewers that have been soaked for 30 minutes. If using metal skewers, preferably purchase the flat kind,  it makes it easy to thread the kofta and will hold the kebabs in place more firmly.
• Refigerate the raw kafta 1 hour before threading on the skewers, cold meat is easier to stick on skewers.
• For more juicy kafta, minced lamb is ideal to make Lebanese kafta, because they are more difficult to dry out, but if lamb meat is strong for you, you can still make it with beef, but in both cases beware not to overcook the kafta logs tokeep their moisture, we don’t want dried out kebabs. It is important to finely chop both the parsley and onions, separately, as fine as possible.
• Sueeze the parsley and onions with the palm of your hands before adding it to the meat, ridding it of all the excess fluids.
• Preparing this kafta kebab recipe requires using your hands, you need to get your hands dirty just the way the Lebanese butcher thread on the kafta.
• You can use other spices, but if you want to stick to authenticity, in Lebanon butchers  use seven spice/ allspice and black pepper, no cumin powder involved.
•  It is common practice to thread the kofta ahead of time and keep in the refrigerator covered with cling film.
• Mold the mixture into identical 1-inch by 5-inch logs. Try to shape them as identical as possible in terms of size and thickness so they cook up equitably.
• Grill the kafta on an outdoor or indoor grill, on both sides until slightly charred and nicely browned.
• It is common practice to serve kafta/kofta on their skewers, piping hot from barbecue to the table with all those amzing Lebanese spread of Fattoush, tabbouleh or Middle Eastern salad, hummus/ taratour, French fries and Pita bread.
•  You can also cook the kafta kebabs under the broiler in your oven, but let’s be honest grilling on charcoal has a way better flavor!

The elegant presentation:

Blanketing the kafta on the toasted colored bread and pairing the dish together with the grilled tomato sauce, tahini sauce and parsley salad add an elegant summery note as well as a bright pop of color. Each bite brimming with so much flavor, they are far more thrilling — and are enough to be featured at any party or celebration.

Can I freeze raw kafta logs?

The uncooked kafta logs can be frozen for up to 2 months. Freeze the logs on a baking sheet (without the skewers) so their shape sets, then transfer them to a freezer bag. Defrost the kafta logs overnight in the refrigerator prior to serving and then grill as directed.

Grilled kafta kebabs, a delectable barbecue treat. The Middle Eastern kebabs are just yummy. These can be made with lamb or beef. The recipe features minced meat, parsley, onions, spices and cayenne powder. Serve it with grilled tomatoes, hummus and pita bread. Give it a try and tantalize your taste buds with these grilled kebabs.

Either red or white onion may be used.  The red will lend more of a sharp taste

Leftovers: extra leftovers will keep for several days in the refrigerator. Kafta sandwiches are a convenient and a great way to use leftovers. Pair them with tomato sauce, tahini sauce or hummus.

Lebanee kafta is often grilled over hot charcoals, on flat metal skewers, or broiled in the oven. They’re moist and tasty; serve with fattoush, tabbouleh, hummus, roasted tomatoes, grilled red pepper slices, French fries and pita bread. If you have never made kafta/kofta at home, you’re in for a treat. It’s hard to beat freshly grilled homemade kafta/ kofta, and this recipe will help you achieve that bliss.

Ingredients:

• 1 kg. / 2lb. 4 oz. minced lamb or beef, preferably lamb with 20 percent fat content
• 1 cup parsley leaves, finely chopped, discard the stems
• 2 yellow or red onions, finely chopped
• 1 tablespoon salt
• ½ teaspoon allspice
• ½ teaspoon freshly grated black pepper
• A dash cayenne powder or chili flakes

Directions:

1. Start the grill on high heat.
2. In a large bowl, mix the meat, onions, parsley, all spice, black pepper, salt and cayenne powder. (Squeeze the parsley and onions with the palm of your hands before adding it to the meat, ridding it of all the excess fluids). Mix one more time fully homogenizing the ingredients.
3. Divide the meat into 15 equal portions, about the size of a golf ball. Insert a skewer into each portion and shape it with your palms into a log.
4. Repeat with the others.
5. Grill the skewers to your preference. Serve it with hummus and grilled tomatoes.

You might also enjoy ourDAWOOD BASHA (LEBANESE MEATBALLS BRAISED IN TOMATO SAUCE)

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