Beef Kafta KebabsJune 27, 2014 by Roger Leemann
It’s no secret that Americans love their burgers, and one growing trend is to lower carbs by having a “bunless” burger. Well, the Middle East has already been eating this way for centuries. One prime example is “kafta” (ground meat, mixed with onions, peppers and spices) which is formed into a “kebab” (skewered and grilled). In Greece, kafta is dipped into “tzatziki” (yogurt with cucumber, garlic and herbs) sauce for a nice, cool touch.
- ½ lb. (450 g) of Ground Lean Beef (no more than 5% fat)
- ½ bunch Parsley, fine chopped
- 1 Tomato, seeds removed and diced small
- ½ Green Bell Pepper, diced small
- ½ Onion, diced small
- 2 Cloves of Garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- In a large bowl, mix all ingredients.
- Place 4 oz. of mix on a flat surface and roll like a hot dog, using the skewer length as a guide.
- Once rolled, place skewer down the middle of mix, then press mixture onto skewer.
- Leave room at end of the skewer to pick up and turn the kebab on the grill.
- Once you get the hang of it, you can choose to skip the rolling part, and simply press meat mixture onto skewer.
- Grill skewers until completely cooked. Unlike cooking a hamburger, cook until well done or they will fall off the skewer.
- Once completely cooked, remove from grill and allow to cool slightly.
- Enjoy with your favorite dipping sauce (including ketchup).
This recipe can easily be adapted for lamb or chicken. You can also change the flavoring ingredients to accommodate a variety of ethnic palates.