Description
Sizzling Beef & Lamb Kafta with Warm Pita or Rice is a flavorful Middle Eastern dish featuring juicy ground beef and lamb mixed with aromatic spices and fresh herbs. These spiced meat skewers are pan-seared to perfection and served hot alongside warm pita bread or fluffy rice, garnished with fresh tomatoes, cucumbers, and complemented by creamy yogurt or tzatziki for a refreshing finish. This easy, quick recipe is perfect for a satisfying dinner packed with rich, smoky, and vibrant tastes.
Ingredients
Scale
Meat Mixture
- 1/2 pound ground beef
- 1/2 pound ground lamb
- 1 small onion, finely grated
- 3 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil plus extra for cooking
- Juice of half a lemon
To Serve
- Warm pita bread or cooked rice
- Optional: diced tomatoes and cucumbers for garnish
- Plain yogurt or tzatziki for serving
Instructions
- Prepare the Meat Mixture: In a large bowl, combine ground beef, ground lamb, grated onion, minced garlic, parsley, cilantro, cumin, allspice, cinnamon, smoked paprika, salt, and black pepper. Mix thoroughly by hand or with a spoon until all ingredients are well incorporated into a uniform mixture.
- Shape the Kafta: Divide the meat mixture into 8 equal portions. Shape each portion into an oval or cylindrical kafta skewer shape, either threading onto metal skewers or forming patties if skewers are not used.
- Heat the Pan: Place a large heavy skillet or grill pan over medium-high heat and add a tablespoon of olive oil. Allow the pan and oil to heat until shimmering and hot but not smoking.
- Cook the Kafta: Add the shaped kafta to the hot pan carefully. Cook each side for 4-5 minutes, turning gently to brown evenly and ensure the meat is cooked through, yielding a sizzling exterior with a juicy interior.
- Finish with Lemon Juice: Once cooked, squeeze the juice of half a lemon over the kafta directly in the pan while still sizzling to impart brightness and enhance the flavors.
- Serve: Serve the hot kafta immediately with warm pita bread or steamed rice. Garnish with diced tomatoes and cucumbers if using, and accompany with plain yogurt or a dollop of tzatziki for a cooling contrast.
Notes
- For an extra smoky flavor, grill the kafta outdoors on charcoal or gas grills instead of pan-searing.
- Adding finely chopped mint to the meat mixture adds a fresh, aromatic twist.
- You can freeze shaped kafta before cooking; freeze on a tray, then transfer to bags for easy meal prep.
- Swap ground beef and lamb for ground turkey or chicken for a leaner, lighter version.
- Serve with a side salad or roasted vegetables to create a well-rounded meal.
