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Kafta Kebab

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

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. 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. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

  7. 7

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

Questions

How long does Kafta Kebab keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Kafta Kebab?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

Serve it with

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