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- Hummus is really goes well with kafta\/ kofta and makes a perfect accompaniment.<\/li>\n
- Taratour,<\/a>\u00a0lemon tahini sauce,\u00a0 a drizzle of tahini sauce adds gratifying punctuation to those kafta skewers.<\/li>\n
- 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 \u2013 especially if you are a fan of distinct flavors.<\/li>\n
- 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.<\/li>\n
- Pita bread and French fries are the soulmates of kafta kebabs<\/li>\n<\/ul>\n
Tips and Tricks:<\/h2>\n
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- You\u2019ll need metal skewers, or\u00a0 wooden\/bamboo skewers that have been soaked for 30 minutes. If using metal skewers, preferably purchase the flat kind,\u00a0 it makes it easy to thread the kofta and will hold the kebabs in place more firmly.<\/li>\n
- Refigerate the raw kafta 1 hour before threading on the skewers, cold meat is easier to stick on skewers.<\/li>\n
- 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\u2019t want dried out kebabs. It is important to finely chop both the parsley and onions, separately, as fine as possible.<\/li>\n
- Sueeze the parsley and onions with the palm of your hands before adding it to the meat, ridding it of all the excess fluids.<\/li>\n
- 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.<\/li>\n
- You can use other spices, but if you want to stick to authenticity, in Lebanon butchers\u00a0 use seven spice\/ allspice and black pepper,\u00a0no cumin powder involved.<\/strong><\/li>\n
- \u00a0It is common practice to thread the kofta ahead of time and keep in the refrigerator covered with cling film.<\/li>\n
- 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.<\/li>\n
- Grill the kafta on an outdoor or indoor grill, on both sides until slightly charred and nicely browned.<\/li>\n
- 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.<\/li>\n
- \u00a0You can also cook the kafta kebabs under the broiler in your oven, but let\u2019s be honest grilling on charcoal has a way better flavor!<\/li>\n<\/ul>\n
The elegant presentation:<\/h2>\n
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 \u2014 and are enough to be featured at any party or celebration.<\/p>\n
Can I freeze raw kafta logs?<\/h2>\n
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.<\/p>\n
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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.<\/p>\n
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Either red or white onion may be used.\u00a0 The red will lend more of a sharp taste<\/p>\n
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<\/p>\nLeftovers:<\/strong>\u00a0extra leftovers will keep for several days in the refrigerator. Kafta sandwiches are a convenient and a great way to use leftovers. Pair them with grilled tomatoes\u00a0\u00a0tahini sauce<\/a>\u00a0or\u00a0hummus.<\/a><\/p>\n
Hummus<\/a>\u00a0and Grilled kafta kebabs are a great combo, learn all the secrets of\u00a0restaurant-style hummus from scratch.<\/a><\/p>\n
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<\/p>\nLebanee kafta is often grilled over hot charcoals, on flat metal skewers, or broiled in the oven. They\u2019re 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\u2019re in for a treat. It\u2019s hard to beat freshly grilled homemade kafta\/ kofta, and this recipe will help you achieve that bliss.<\/p>\n
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