Description
This Flavorful Beef and Lamb Kafta recipe combines ground meat with aromatic spices and herbs, grilled or pan-seared to juicy perfection. Served with pita bread or rice, it offers a delicious Middle Eastern-inspired meal perfect for any occasion.
Ingredients
Scale
Meat Mixture
- 1 pound Ground Beef or Lamb (can combine both or choose leaner cuts)
- 1 medium Grated Onion (drained well to remove excess moisture)
- 1/2 cup Chopped Parsley (can substitute with cilantro)
- 2 cloves Minced Garlic (adjust to taste or use garlic powder)
- 1 teaspoon Cumin (essential for depth of flavor)
- 1 teaspoon Allspice
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 teaspoon Cayenne (adjust for desired heat level)
- 2 tablespoons Olive Oil (ideal for cooking)
Serving
- 1 lemon (for added brightness)
- 4 pieces Pita or Rice (serve alongside for a wholesome meal)
Instructions
- Prepare the Meat Mixture: In a large mixing bowl, combine the ground beef or lamb with grated onion, chopped parsley, minced garlic, cumin, allspice, salt, pepper, and cayenne. Mix thoroughly for 2-3 minutes until the mixture becomes slightly sticky, ensuring even distribution of flavors.
- Shape the Kafta: Form the mixture into small logs or patties roughly 4 inches long and 1 inch thick. Arrange them on a platter with space between each to prevent sticking.
- Preheat Cooking Surface: Preheat your grill to medium-high heat (about 375°F / 190°C) or heat olive oil in a skillet over medium heat until shimmering and hot.
- Cook the Kafta: Place the shaped kafta onto the grill or skillet and cook for approximately 4-5 minutes on each side until browned on the outside and the internal temperature reaches 160°F (70°C) for safe consumption.
- Rest and Serve: Allow the kafta to rest for a minute after cooking. Serve warm with pita bread, rice, or a fresh salad. Optionally, drizzle with tahini or yogurt sauce and squeeze fresh lemon juice over for added brightness.
Notes
- Drain the grated onion well to prevent excess moisture which can make the kafta fall apart.
- Adjust the cayenne pepper quantity to suit your preferred spice level.
- Use a meat thermometer to ensure the kafta reaches a safe internal temperature of 160°F (70°C).
- For a smoky flavor, opt to cook the kafta on a charcoal or gas grill instead of a skillet.
- Leftover kafta can be refrigerated for up to 2 days or frozen for longer storage.
- Serve with a fresh salad or drizzle with tahini or yogurt sauce for added flavor.
