Description
This Flavorful Beef and Lamb Kafta recipe combines ground beef and lamb with aromatic spices and fresh herbs, creating juicy, tender skewers packed with Middle Eastern flair. Perfectly grilled or pan-seared, these kaftas are delicious served with warm pita bread or fluffy rice for a satisfying and authentic meal experience.
Ingredients
Scale
Meat Mixture
- 1/2 pound ground beef
- 1/2 pound ground lamb
- 1 small onion, finely grated or minced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
Spices and Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon ground allspice
- Salt and pepper to taste
Other Ingredients
- 1 tablespoon olive oil
- Pita bread or cooked rice, for serving
- Optional: plain yogurt or tahini sauce, for garnish
Instructions
- Prepare the Meat Mixture: In a large bowl, combine the ground beef and lamb with grated onion, garlic, parsley, and mint. Mix gently but thoroughly with your hands or a spoon to ensure even distribution of all ingredients without overworking the meat.
- Add Spices: Add the cumin, coriander, cinnamon, paprika, allspice, salt, and pepper to the meat mixture. Mix again thoroughly to evenly incorporate all the spices and seasoning into the meat.
- Shape the Kafta: Divide the mixture into 8 equal portions. Shape each portion into an elongated oval or round skewer shape about 4 inches long, pressing firmly so the meat holds together well during cooking.
- Prepare Skewers (if using): If you are using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning on the grill. Thread each kafta onto the skewers, or if not using skewers, simply keep the kafta unsupported for pan cooking.
- Cook the Kafta: Heat olive oil in a grill pan or skillet over medium-high heat. Cook the kafta for about 4-5 minutes per side, or until nicely browned and cooked through. If grilling, preheat the grill to medium-high and cook similarly, turning gently to prevent breaking.
- Rest and Serve: Remove the cooked kafta from heat and let them rest a few minutes to allow juices to redistribute. Serve the kafta hot with warm pita bread or cooked rice, and optionally garnish with plain yogurt or tahini sauce for extra flavor.
Notes
- For extra heat, you can add a pinch of cayenne pepper or chili flakes to the meat mixture.
- Always use fresh parsley and mint to maximize herbaceous flavor.
- If preferred, you can bake the kafta at 375°F (190°C) on a greased baking sheet for 20-25 minutes, turning once halfway through for even cooking.
