Kafta Kebab

Name: Kafta Kebab
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1.5 lbs ground beef (80/20); 0.5 cup red onion, finely minced; 0.25 cup fresh parsley, finely chopped; 2 tbsp fresh mint, finely chopped; 1 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp cayenne pepper; 0.5 tsp black pepper; 0.5 tsp salt; 0.25 tsp ground allspice; 4 pita or Lebanese flatbread; 1 cup tomatoes, sliced

Aromatic ground meat mixed with fresh herbs, spices, and onions, shaped onto skewers and grilled until charred. Juicy, fragrant, and traditionally served with flatbread and tahini sauce.

27 minEasyServes 4320 cal/serving

LebaneseDinnerGrillStandardGluten-Free

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Ingredients

1.5 lbs ground beef (80/20)
0.5 cup red onion, finely minced
0.25 cup fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
1 tsp ground cumin
0.5 tsp ground coriander
0.25 tsp cayenne pepper
0.5 tsp black pepper
0.5 tsp salt
0.25 tsp ground allspice
4 pita or Lebanese flatbread
1 cup tomatoes, sliced

Instructions

1

In a large bowl, combine 1.5 lbs ground beef (80/20), 0.5 cup finely minced red onion, 0.25 cup finely chopped fresh parsley, 2 tbsp finely chopped fresh mint, 1 tsp ground cumin, 0.5 tsp ground coriander, 0.25 tsp cayenne pepper, 0.5 tsp black pepper, 0.5 tsp salt, and 0.25 tsp ground allspice.
2

Mix gently with your hands until just combined, being careful not to overwork the meat.
3

Divide mixture into 8 equal portions and shape firmly around metal skewers.
4

Heat grill to medium-high heat and lightly oil the grates.
5

Grill kebabs for 10-12 minutes, turning every 2-3 minutes, until cooked through. Internal temperature should reach 160°F.
6

Warm 4 pita or Lebanese flatbread on the grill for 1-2 minutes per side.
7

Serve immediately on flatbread with 1 cup sliced tomatoes and tahini sauce.

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Questions

What internal temperature should Kafta Kebab reach?

For Kafta Kebab, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Why does Kafta Kebab say not to overmix?

Step 2 reads: "Mix gently with your hands until just combined, being careful not to overwork the meat." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 2 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for allspice in Kafta Kebab?

The entry for Kafta Kebab calls for 0.25 tsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I use ground turkey instead of ground beef in Kafta Kebab?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Kafta Kebab uses 1.5 lbs ground beef (80/20).

How hot is Kafta Kebab?

Moderately. The heat in Kafta Kebab comes from 0.25 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Serve it with

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