![]() You can also bake it in the oven as indicated above.My family has been using Cortas products for generations and I am really happy to be able to find them in the US. Defrost overnight in the refrigerator before preparing the kabobs for grilling. Store Kafta mixture in a freezer safe container. Defrost it overnight in the refrigerator and heat before serving. You can also freeze cooked kafta for up to 3 months. Refrigerate leftover Kafta kabobs or patties in an airtight container for up to 3 to 4 days. I also like serving these kebabs with a side of rice and these Roasted Grape Tomatoes. Some of my favorite salads to serve with grilled Kafta are Tabbouleh (Parsley Salad), Fattoush (Pita Bread Salad), Lebanese Cucumber Yogurt Salad and this Mediterranean Pasta Salad. Kafta Kebabs are traditionally served with fresh pita bread, hummus or baba ganoush and salad. Larger and thicker patties will take longer to cook so you should check them for doness before serving. If you don't own an outdoor grill or prefer to bake them in the oven, Kafta can be baked on a baking sheet in a 375✯ oven for approximately 15 to 20 minutes or until the meat is cooked through. Grill kebabs on one side for about 4 minutes before turning over and cooking for another 4 minutes or until the meat is cooked through.įor juicy and tender kebabs, it's important not to overcook them, if you're unsure if they are cooked, just cut a piece off of one and check the inside of the kebab. Place skewers of kafta on the pre-heated grill.If using a gas grill, preheat it to medium-high and brush the grill with oil. You can shape them into round patties and enjoy them as Kafta burgers or into the more traditional oblong (oval) patties. If you're not using skewers, shape the kafta into patties that are about an inch thick. Repeat until you have used up all of the kafta mixture. The meat around the skewer should be about an inch to an inch and a half thick. To form the kebabs, take some of the ground meat mixture and mold it around the skewer. ![]() I like to use my hands to combine everything really well. Add the ground beef, the spices and the finely chopped parsley and onion mixture to a large bowl.Place quartered onion and parsley in the bowl of your food processor and process until finely chopped.Wash the parsley thoroughly and pat it dry to remove the excess water.To make the Kafta mixture, peel the onion and quarter it.If you would rather not use skewers, you can also shape the Kafta into patties and grill them that way. If you are using wooden skewers for grilling they'll need to be soaked for about half an hour so they don't catch fire and burn. You can find the pre-mixed spice blend in Middle-Eastern food stores or online. Salt, black pepper, cayenne pepper and seven spices: Seven spices is a blend of flavourful spices often used in Middle-Eastern cooking.Fresh parsley: Either flat-leaf or curly parsley.Extra-lean beef will produce drier kebabs which won't be as tasty. There needs to be some fat in the ground meat for moist and juicy kebabs. Please see the recipe card at the end of the post for ingredient amounts needed. Here is an overview of the ingredients and steps for making homemade Kafta kabobs. This is one of those recipes where it takes only a handful of basic ingredients to obtain a delicious flavourful dish. They are most often made with lamb or beef, but they can also be made with ground turkey or chicken. Kafta Kebabs are popular throughout the Middle-East. The smell of these kebabs cooking on the barbecue is sure to have you salivating in anticipation of your first bite. ![]() It's such a simple dish to prepare and the flavor of beef, onion, spices and fresh parsley combined together is amazing. Grilled beef Kafta Kebabs are a summertime favourite and are often on my menu during the summer season.
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