Kafta Kebobs

Ingredients:

2 Pounds ground beef  (%85 lean)

1 bunch of parsley finely chopped washed and well drained

1 Onion finely chopped

2 cloves minced garlic

1 tea spoon all spice

1/2 tea spoon paprika

1/2 tea spoon black pepper

1/2 tea spoon cumin

Salt to your taste

 

Preparation:

Mix all ingredients, work it like dough, follow photos on the bottom, and make sure press a little tight so it can stick to the skewer.

 

Hint: Lightly wet your hands after each skewer

Kafta Kebobs

 

 

Kafta Kebobs

 

 

Kafta Kebobs

 

 

Kafta Kebobs

 

 

Kafta Kebobs

 

 

Kafta Kebobs

 

 

Kafta Kebobs

 

 

Kafta, Beef and Chicken Kebobs

 

 

Kafta Kebobs on Foodista

 

Bookmark and Share

About these ads

~ by simplyheavenfood on May 5, 2009.

24 Responses to “Kafta Kebobs”

  1. […] HOW TO photos here […]

  2. I’m going to make this tonight! What starch do I serve with?

  3. Hi Wendy!
    It goes really well with white rice and green vinaigrette salad,
    Thank you and Enjoy!!

  4. how long do they typically take to cook?

    • Hi Rando!
      I usually put them on the BBQ about 10 minutes, it depends how thick you make them.
      Also you can cook them in a skillet on a stove top, as long as you cook a hamburger.
      Thank you!!

  5. Hello!! My sister just called me and told me I had to check out your blog ASAP :) As an Arab who was raised in the states I never got the hang of cooking Arabic food. Your blog is amazing, your step by step directions are perfect for me :)
    Thanks for the inspiration!
    Your extremely talented, keep up the good work.

    • Hello Iman!! You are so welcome!
      And Thank you for your comments, just let me know for any recipe you would like, it will be my pleasure to post it.
      xo
      Afaf.

  6. Wow, do these kebabs look good! Lovely flavor combinations.

  7. I made this last night, and I made a few mistakes (!) I diced the onion, but not “finely” so the meat wouldn’t stick to the stick. I attempted to then put the mixture in the blender since I don’t have a food processor, and that didn’t turn out so great. Half chunky, half soup. so anyway! I finally just put it on the sticks on the George Foreman grill and we ate them. They were dry, but that’s because I used 92/8 meat and probably cooked them too long. Next time i’ll know better. They still tasted good, especially with the homemade tzatziki I made. Thanks!

    • Hi Wendy!
      Cooking these in a skillet will be a better idea, so the juice stays in, or you can put them on the BBQ (but don’t over cook them so they don’t dry and loss their flavor).
      Also chopping the onions “finely” is the best way for it, not too juicy so they can stick to the skewer.

      Thank you for trying my recipe!!

  8. These were so good I made them again the next night! I broiled mine for ~15 minutes and they were awesome, juicy and tender. I served them with homemade pitas and tsatsiki. This is probably going to be my go-to recipe for ground beef now, THANK YOU!

  9. Hi Melissa! You are welcome, and thank you for your kind comments; I’m so glad you enjoyed it.
    x

  10. How do you grill these skewers. Do you suspend the skewers on couple of bricks or can you lay them directly on the grates?

  11. Hi D! Yes you lay them directly on the grates.
    Thank you!

  12. wow the pictures are great..thx!! I put them on my grill for 10 minutes and they were perfect..thx for posting my favourite bbq recipe :)

  13. You are welcome!MJK06
    Glad you enjoyed it :-)

  14. O MachAllah I just found your blog. Love the presentation and pix! Going to try your recipes out enchallah! Greetings from Algeria!

  15. your kafta is beautiful (and tasty looking…yum!)! i love how descriptive and demonstrative your posts are. thanks for the lovely recipes and pictures!

  16. I have an Armenian cookbook with something similar to these in them. Looks great. Great blog!

  17. hey it… looks good ! =-D

  18. […] version seems to come in the form of a Kafta Kebob.  It is basically meatloaf on a stick, which allows for any number of flavors and seasonings.  […]

  19. Hi- Am serving these saturday at a pot luck dinner- we’re 10 adults. How many does this make and whats the serving size? THANKS!

  20. My husband doesnt eat beef or lamb. Can I substitute ground turkey?

  21. I just used your recipe on an adaptation, filled with sausage and it was delicious! Thanks for sharing. I will post about it on my blog soon and will link back to your post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
Follow

Get every new post delivered to your Inbox.

Join 27 other followers

%d bloggers like this: