How do I reheat kafta kabobs?

It's best to avoid reheating the kabobs in a microwave because that makes the meat dry. To reheat cooked kafta kabobs place them on a grill pan and heat for a few minutes on each side.

What type of meat is best for kafta?

Beef or lamb both work for kafta with a moderate fat content (around 85% fat).

Kafta Kabobs

Name: Kafta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24
Cuisine: Lebanese
Ingredients: 2.2 lbs (1 kg) minced meat (beef or lamb); 2 medium-sized onions chopped; 3 cloves of garlic, minced; 1 cup chopped fresh parsley; 1 teaspoon seven spice; 1 teaspoon allspice; 1/2 teaspoon ground cinnamon; 2 teaspoons salt; 2 tablespoons ghee (or butter)

Kafta

★★★★★

5 from 5 reviews

Author: Mariam
Total Time: 30 minutes
Yield: 24 1x
Diet: Gluten Free

Description

Lebanese kafta is a versatile spiced minced meat eaten typically as skewered kabobs, but can also be baked or pan-roasted.

Ingredients

Units Scale

2.2 lbs (1 kg) minced meat (beef or lamb)
2 medium-sized onions chopped
3 cloves of garlic, minced
1 cup chopped fresh parsley
1 teaspoon seven spice
1 teaspoon allspice
1/2 teaspoon ground cinnamon
2 teaspoons salt
2 tablespoons ghee (or butter)

Instructions

Wash the parsley. Remove the stems. Chop the parsley finely. Mince the garlic. Finely chop the onion.
Place the minced meat in a deep mixing bowl (make sure it's large enough to mix in all the other ingredients). Add in the chopped parsley, minced garlic, finely chopped onion, and all of the spices.
Mix them in really well, dip your hand in a bit of water to help the mixture come together.
Take a handful of the meat mixture and start shaping it on a wooden skewer. Dip your hand in some water before shaping meat on each skewer. Repeat until all of the kafta meat is skewered.
Place the kabobs in a hot grill pan greased with ghee or butter.
Cook for a few minutes on each side until your meat reaches the desired wellness.