KAFTA
Lebanese Kafta recipe using ground beef, herbs and spices.
Provided by Zaatar and Zaytoun
Categories Main Course
Number Of Ingredients 6
Steps:
- Finely chop the onion and parsley either in a food processor or by hand
- In a mixing bowl, add the ground beef, spices, salt to the chopped parsley and onions
- Knead together well until evenly distributed. You can also do this using the food processor until you have a fine texture
- Shape into patties or around a grilling skewer. You may like to dip your hand occasionally into a small bowl of water to reduce sticking
- Grill on high heat either on the barbecue or skillet until slightly charred on the outside
GRILLED GROUND LAMB KOFTA KEBAB RECIPE
Don't be intimidated, this EASY lamb kofta recipe is just 6 ingredients! Learn how to make lamb kofta kebab (aka ground lamb kebabs) at home in 15 minutes.
Provided by Maya Krampf
Categories Main Course
Time 16m
Number Of Ingredients 9
Steps:
- Soak the bamboo skewers in water for 30 minutes. Pat dry.
- Meanwhile, in a large bowl, stir together all ingredients except the lamb. Add the lamb and mix until just combined. Do not over-mix.
- Divide the meat into 16 sections. Mold each section of meat around a bamboo skewer, making it a few inches long and about 1 inch (2.5 cm) thick. You'll fit 2 sections of meat per skewer, about 1-2 inches apart.
- Preheat the grill to medium-high heat and oil the grates lightly. Place the skewers on the grill and cook for 3 minutes. Flip and cook for 3-5 more minutes, to desired level of doneness. Time on the second side will be about 2 minutes for medium rare, 3 minutes for medium, 4 minutes for medium-well and 5 minutes for well done.
Nutrition Facts : Calories 324 kcal, Protein 18 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 503 mg, ServingSize 1 serving
LEBANESE LAMB KOFTA RECIPE (KAFTA/KOFTA KEBABS)
How to make Lebanese lamb kofta (aka kafta) with a simple combination of ground lamb (or beef) with parsley, onion, and Middle Eastern spices for simple and flavorful kofta kebabs. Plus, you can enjoy these lamb kofta grilled, using a grill pan, or baked.
Provided by Samira
Time 20m
Number Of Ingredients 6
Steps:
- Finely chop the onion and parsley. The smaller the onion pieces, the better!
- Add all of the ingredients to a large bowl and mix until well incorporated.To save time, you could do this in a small food chopper/processor (as the pieces don't need to be even). First, pulse the onion and parsley separately until finely chopped, then add the remaining ingredients and pulse until combined into a homogenous meat paste. If the processed onions are very "wet," squeeze them lightly to remove excess liquid.
- To prepare the skewers, first transfer the lamb kofta mixture to the fridge to chill for 30 minutes. Then, divide the mixture into portions of around 3-3.5 oz/85-100 g (around a fistful). Then thread each portion onto skewers in a sausage shape, around 1-inch thick, pressing firmly). Be careful to make them even-sized, so they'll cook evenly.If you're using wooden skewers and plan to make the lamb kofta immediately, then first soak the skewers for 30 minutes (that way, they won't burn on the grill). Also, keep water nearby to dip your hands in while shaping the ground lamb kebabs - if they become too sticky.
- To grill the lamb kofta: transfer the kofta kebab to a pre-heated and oiled grill (or charcoal BBQ) and cook for 3-4 minutes on each side until browned and cooked through (usually about 10 minutes total for well-done, 6-8 minutes for medium).Grill Pan: using an indoor grill pan is relatively similar to the above. Add a little oil to the pan and heat over medium-high heat. Then add the lamb kofta kebab and pan-fry for several minutes, then flip and cook on each side until evenly cooked.Baked: to bake the lamb kafta, lay them on a parchment-lined baking sheet brushed/sprayed with a little oil. Bake in the oven at 350ºF/175ºC for between 15-20 minutes, or until cooked through. Feel free to broil at the end for extra browning.You could also broil the lamb kafta, turning to evenly cook.
- Make ahead: you can prepare and form the kofta kebabs patties in advance and store them covered in the fridge for 2-3 days or in the freezer for up to three months. Then, allow them to thaw in the refrigerator overnight before cooking. Storing: store any leftover kafta in an airtight container in the fridge for between 3-4 days OR in the freezer for up to 3 months (freeze on a tray until solid, then transfer to container/Ziplock bag, to avoid sticking). Reheating: you can reheat the kafta on a hot grill for several minutes or in the oven at 350ºF/176ºC until warmed through (7-10 minutes).
Nutrition Facts : Calories 212 kcal, Carbohydrate 2 g, Protein 12 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 52 mg, Sodium 544 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
LEBANESE LAMB KEFTA (LAMB KABOBS)
These lamb kabobs are delicious and unique. I use the Lebanese 7 spice blend to give it that fabulous distinctive flavor that is found in Lebanese food. These are great by themselves, but I think they are especially delicious in a pita bread spread with hummus and tabuleh. I have recipes for all of that on here too!
Provided by Sommer Clary
Categories Lamb/Sheep
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine onion, bread crumbs, garlic, parsley, mint, salt, 7 spice blend and egg in a bowl. Add lamb and mix well.
- Divide the mixture into 8 portions. Shape each portion around a skewer, forming a log that is about 2 inched wide and 6 inches long. Slightly flatten it so that the center will cook well.
- Heat a grill pan over medium heat. Spray with nonstick cooking spray and grill skewers for 5-6 minutes on each side, or until cooked to desired doneness. Serve immediately with pita bread, hummus and tabuleh.
- *For the Lebanese 7 spice blend: mix equal parts of allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek and ground dry ginger. Mix well and store in an air tight container.
Nutrition Facts : Calories 187.6, Fat 14.1, SaturatedFat 6, Cholesterol 67.8, Sodium 213.4, Carbohydrate 3.7, Fiber 0.3, Sugar 0.6, Protein 10.8
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