Beef Koftas Ground Beef On Skewers Food

GROUND BEEF KEBABS (GRILL OR OVEN)

Steps:

• Pre-soak wooden skewers for at least 30 minutes if using.
• Preheat grill, or preheat oven to 350 degrees F.
• Mix all ingredients in a large bowl using clean hands until well combined (don't overmix).
• Gently form meat into oblong patties, either on the pre-soaked wooden skewers or on their own.
• Grill for about 20 minutes, carefully turning the kebab with tongs half way. Cook until internal temperature reaches 160 degrees F using a meat thermometer.**
• OR Bake in preheated oven for about 20 minutes, until internal temperature reaches 160 degrees F using a meat thermometer.*** Then broil for a minute or two to brown the meat.
• Let kebabs rest (tented with foil, if you want) for a few minutes before eating so that juices redistribute throughout the meat.
• Serve with bbq side dishes, rice, garden salad, soft pita bread, veggies and hummus or tzatziki.
• Enjoy! :)

KAFTA RECIPE

Steps:

• Preheat oven to 400ºF (200ºC) or grill.
• Soak wooden skewers for at least twenty minutes so they don't catch fire in the oven.
• Mix all the ingredients in a large bowl.
• Using your hand make fist sized balls.
• Shape the kaftas as you put the meat on skewers.
• Place on a tray if going in the oven otherwise put the skewers directly on your grill.
• It will take roughly 20 minutes turning once. Maybe a bit quicker on the grill.

BEEF KAFTA

Steps:

• Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside.
• In the same food processor bowl used to chop the parsley, place the quartered onion and pulse until finely chopped. Drain the onions slightly to release excess moisture.
• Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor in addition to all the spices. Run the food processor on pulse once or twice until ingredients are well combined and form a pasty meat mixture.
• Transfer the mixture from the food processor to a large bowl and form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.
• Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, depending on your preferred level of doneness.
• Serve hot off the grill with your choice of side.

EASY BEEF KAFTA KABOB

Steps:

• In a mixing bowl place the ground beef, salt, pepper, cumin, oregano, sumac, and cinnamon.
• Add in the grated onion, chopped parsley, and garlic; using your clean hands, mix until all the ingredients are well combined.
• Form the meat mixture into an oblong shape of about 1 inch in thickness. Use a skewer to form this shape onto 2/3 of it, keeping the skewer stick right into the middle of the meat.
• Repeat with remaining meat, then let the kafta sit in the refrigerator for 10-15 minutes, or until you prepare the grill. (refrigerating is optional)
• Grease the grill grates with some olive oil and heat over medium-high heat. Place the kafta onto the preheated grill and cook for about 8-10 minutes until browned, turning a couple of times with a tong, to ensure even browning.
• Meanwhile slice the cucumber, tomatoes, and red onion. Place the veggies into a bowl, drizzle with a bit of olive oil and balsamic vinegar.
• Season with salt and pepper; mix well. Once the kafta kabobs are done, remove from the heat and transfer to a serving dish
• Garnish with parsley and crumbled feta cheese, if desired. Serve with the optional sides and enjoy!

GRILLED BEEF KOFTA KABOBS

Steps:

• Slice the cucumber lengthwise and use a spoon to scrape out any seeds. Using a medium grater, grate the cucumber into a bowl. Using several paper towels, press the grated cucumber firmly to remove as much liquid as possible.
• Add all of the remaining ingredients (yogurt, sour cream, garlic, lemon juice, vinegar, dill, salt and pepper) and mix until well combined.
• Soak wooden skewers in water for at least 30 minutes before using.
• Using a small bowl, combine salt, cumin, coriander, black pepper, red pepper flakes, ginger, cinnamon and cloves; stir until well combined.
• Using a large mixing bowl, add beef, garlic, onion, parsley, mint and spice mixture; stir until well combined.
• Divide mixture into 8 equal portions. Shape each portion into a uniform log. Insert skewer through center of each log and squeeze mixture tightly around each skewer. Cover and refrigerate for at least 30 minutes.
• Preheat grill to medium-high heat.
• Grill skewers for 2-3 minutes per side, or until fully cooked.
• Brush the naan with olive oil. Grill naan for 4-5 minutes, or until lightly grilled.
• Spread spoonful of tzatziki sauce on tops of all 4 naan. Sprinkle diced tomatoes, cucumbers and onions on top of tzatziki sauce.
• Place two kabobs on top of each naan.
• Sprinkle tops with chopped parsley before serving.

GRILLED BEEF KAFTA KEBABS

Steps:

• For the Beef Kafta: If you are using wooden skewers you will want to soak them for an hour before you grill. If you are using metal skewers set about 6-8 aside depending on how big you want to make your kebabs. Preheat the grill on medium-high heat for 10- 15 minutes before you start grilling. In a food processor chop the onion and garlic until finely chopped. Add the ground beef, parsley, mint, salt, pepper, cumin, coriander, cinnamon, allspice, cloves, red pepper flakes, cayenne pepper, oregano and give it a few pulses. Add the egg and process until the beef starts to become a thick mixture and everything is pretty well mixed together. Add the breadcrumbs and process until everything is combined. Remove the beef mixture from the food processor and put it into a large mixing bowl. Use your hands to form 1 to 1 1/2 inch thick kebabs around the skewers making them as long as you want. Do this using each of the skewers until your beef is done. Put the kebabs on the grill and grill them over the medium-high heat for about 4-5 minutes on one side, flip and grill another 4 to 5 minutes. Serve the kebabs with your favorite pita, hummus, tabbouleh and a drizzle of the tahini garlic sauce. For the Tahini Garlic Sauce: Put all the ingredients for the Tahini Garlic Sauce in a food processor and process until everything is combined and the sauce is smooth. Add more water to reach the consistency you like.

BEEF KOFTAS (GROUND BEEF ON SKEWERS)

Steps:

• If using bamboo skewers, soak in water for at least 1 hour.
• If you can, run the beef and onions through a food grinder twice. If you don't have a grinder, pulse the onion in a food processor until chopped finely and then add the beef and pulse until it reaches quite a fine consistency. Place in a bowl.
• Soak bread in milk and add to meat together with the seasonings.
• Mix well and form into football shaped meatballs 2-3 inch in diameter. About 2 or 3 meatballs should fit on each skewer. You can shape them right on the skewers.
• Grill on skewers until cooked through.

KAFTA KABOB (GROUND BEEF KABOBS)

Steps:

• Place the ground beef (and or lamb mix), red pepper flakes, salt, ground fennel, cumin and breadcrumbs in a mixing bowl. Set aside.
• In a food processor place the onion, garlic, parsley, cilantro, mint and process until very finely chopped, scraping down sides of bowl.
• Place in a fine mesh sieve and allow to drain excess liquid. Press with fingers or with back of spoon to extract.
• Transfer mixture to bowl with the ground meats and mix by hands until evenly combined. Chill mixture at least 1 hour.
• Make the Tahini Yogurt Sauce: Zest half of the lemon and then juice it. You need 2 tablespoons of lemon juice.
• In a bowl whisk together the yogurt, lemon zest and juice, mint, tahini, water, salt and pepper. Set aside.
• Prepare grill at 450°F. Clean and lightly oil grill grates.

KOFTA - GROUND BEEF KABOBS

Steps:

• Place Onion and Parsley in food processor, blend till finely chopped then add beef.
• Add salt and pepper to taste.
• Make small balls out of the mixture and place five balls onto a skewer.
• Shape the meat into a cigar shape on the skewer.
• Bake at 350 for 45 minutes, or if grilling, grill for 20-25 minutes or until done. Serve with white rice if desired.
• Or you can serve on a flatbread or pita bread, without skewers of course. If you really wanna get fancy use a hotdog bun.

GRILLED BEEF KOFTA KEBABS

Steps:

• Mix the ground beef with the spices, herb and egg.
• Let the mix stand covered to marinade and develop a stronger more robust flavor.(optional)
• Shape little 3 inch long cigar shaped rolls with the meat, and skewer them with a wooden skewer.
• Grill the kebabs over a BBQ or Fire until golden brown and cooked all the way through, about 10 minutes.
• Serve the skewers with tzatziki, fresh parsley and cucmbers

LEBANESE-STYLE SPICY BEEF KOFTA KABOBS

Steps:

• In a small mixing bowl, prepare spice mix by combining salt, white pepper, red pepper flakes, cinnamon, clove, coriander, ginger and nutmeg. In a large mixing bowl, combine ground beef, onion, parsley, mint and spice mix with your hands until thoroughly combined.
• Form mixture into eight uniform logs. Skewer each log and hand-form tightly and evenly around the skewer, pulling the meat lengthwise from the skewer's tip toward handle. Leave about four inches of exposed skewer for a handle. Refrigerate at least 30 minutes or overnight covered in plastic wrap before grilling.
• Grill skewers over medium-high heat until browned on all sides and cooked through (160° F internal temperature), about 2 minutes per side.

BEEF KAFTA KABOBS

Steps:

• Place ground beef in a large bowl.
• Add onion, garlic and parsley to a food processor and process until very finely minced scraping down sides as needed. Mixture should almost start to liquefy (just past the point of a very fine mince).
• Transfer the onion mixture to the bowl with the beef and add all the spices.
• Mix well using clean hands until all the ingredients are fully incorporated. Place the bowl in the refrigerator for 10 minutes while you preheat the grill.
• Preheat an outdoor grill to medium high heat (450-500°F) and lightly grease the grates with a high smoke point oil like avocado oil.
• Remove the beef mixture from the refrigerator and form the beef into an oblong shape on skewers (*see note). Using 6 to 8 skewers, repeat until beef mixture is used up.
• Carefully place each skewer on the preheated and greased grill. Grill for about 6-8 minutes.
• Gently flip skewers when meat pulls away from the grates easily and grill marks have formed on the bottom. Grill on the other side for an additional 3-4 minutes until cooked through.
• Transfer the kabobs to a plate and let rest for a few minutes before serving.
• Pour any accumulated juices over the kabobs when serving and enjoy with your favorite sides.

GRILLED KOFTA KEBABS

Steps:

• For the kofta: Place 16 to 20 wooden skewers in a container of water and press down to make sure they're fully submerged, then soak for at least 1 hour.
• Grate the onion into a large bowl. Tear the bread into pieces and add it to the grated onion. Add the milk and mix to make sure that the bread is fully soaked. Let it sit for 10 minutes.
• Discard any excess liquid in the bowl (if there is any). Add the beef and lamb and mix into the bread mixture with your hands. Add the parsley, allspice, cumin, paprika, salt, sumac, cinnamon, coriander, black pepper and garlic and mix to combine until the ingredients are well incorporated. Cover the bowl and refrigerate for 1 hour.
• For the yogurt sauce: Mix the yogurt with the lemon juice, salt, garlic and 1 tablespoon water in a bowl until smooth and combined. Cover and refrigerate until ready to serve.
• Prepare a grill for medium-high heat.
• Divide the meat mixture into 16 to 20 pieces and roll each piece into a cylinder. Press a skewer into each cylinder and shape the mixture around the skewer, making it about 1 inch thick. Place the skewers on a baking sheet lined with parchment paper.
• Lightly oil the grill grates. Grill the kofta until nicely grill-marked and just cooked through, 3 to 5 minutes on each side. Serve with the yogurt sauce, warm pita, tomatoes, parsley and onions.