Kafta Kebabs
Kafta Kebabs, or Shish Kafta, are skewers of ground meat, seasoned with aromatic spices and herbs, then grilled or broiled. We use our Middle East Herb Medley, for a flavorful blend of herbs, plus other traditional kafta spices, for a wonderful flavor. The kebabs are served with salad, rice, hummus or other sides. Traditionally made with beef or lamb, you find some versions made with ground chicken. Our version is made with 85/15 lean ground beef. If too lean, they can dry out while cooking. You can use a plant-based protein if you prefer.
You will find many versions (and spellings) of these kebabs, using various spice mixtures. Ours is a Lebanese version with only a couple spices, which is why our herb blend, along with the cinnamon and allspice gives you all the traditional flavors. When served in a pita bread, the simple Yogurt Garlic Sauce along with diced tomato, onion and other toppings finish the dish. Serve with a small Middle East salad, rice, hummus, olives or other traditional side dishes and your meal is complete. Enjoy!
Makes 4 Kebabs
Ingredients:
1 Pound Lean Ground Beef. We use 85/15. You can use a plant-based protein if you prefer.
2 Tablespoons Cold Water
1 Small Onion, Minced Fine
3 Tablespoons Sheffield’s Middle East Herb Medley
½ Teaspoon Ground Cinnamon
¼ Teaspoon Ground Allspice
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
4 Middle East Pitas, with the tops cut off to form a pocket. (Check out our easy Pita Bread recipe.)
Yogurt Garlic Sauce (Recipe below and on website.)
Shredded Romaine Lettuce, Diced Tomato, Pitted Kalamata Olives, Thinly Sliced Onion, and Turnip Pickles for Garnishes
4 Metal Skewers
Directions:
In a large mixing bowl, add the ground beef, water, Middle East Herb Medley, minced onion, cinnamon and allspice. Combine well to distribute all the ingredients. Cover and refrigerate for about 30 minutes to chill and firm up the mixture. You can place in your freezer for 15 minutes to save time.
Divide the meat mixture into 4 balls. Insert the skewers through the center of each ball. Form each ball into a sausage shape about 6″ to 8″ long, tapering each end around the skewer to keep in place. If you don’t have skewers, just form into sausage shapes, or patties.
Preheat your grill to a medium-high heat. Oil your grill grate to help prevent the kebabs from sticking. Place the skewers or patties on your grill. Grill for 5 to 6 minutes for rare, 7 to 8 minutes for medium, or 8 to 10 minutes for medium well. Turn frequently to cook evenly and watch so they don’t burn. If you use a broiler, cook for the same time, and turn as frequently until your preferred doneness.
To serve, put a kebab in each pita pocket, whole or cut in half depending on the size of your pita. Garnish with the Yogurt Garlic Sauce diced tomato, Kalamata olives, sliced onion, and shredded lettuce. Serve with a small Middle East salad, rice, hummus, olives, turnip pickles. or other traditional side dishes and your meal is complete. Enjoy!
Yogurt Garlic Sauce
Makes 1 ½ Cups
Yogurt Garlic Sauce is used as a topping and dipping sauce in Middle Eastern and Greek cooking. There are many versions. We like to use less garlic than most, but add some cucumber to soften the flavor and not be so harsh, which too much garlic can be.
Ingredients:
1 Cup Plain Yogurt. Thick, Strained Greek Yogurt works the best.
½ Cup Finely Chopped Cucumber
1 Clove Garlic, Crushed
1 Teaspoon Fresh Lemon Juice
1 Tablespoon Finely Chopped Fresh Parsley
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
Directions:
Add all ingredients to a small mixing bowl. Stir to combine well. Cover and refrigerate to chill until needed. Store any unused sauce in an airtight container in the refrigerator for up to 3 days. Stir again if needed before using.