Kafta (Lebanese Beef Kebabs)

Name: Kafta (Lebanese Beef Kebabs)
Total time: PT0D0H0M
Yield: makes 22 Skewers
Ingredients: 8 oz. ground beef chuck; 2 tbsp. finely chopped parsley; 2 tbsp. finely chopped sun-dried tomatoes; 2 tbsp. Aleppo pepper; 1 ⁄ 4 tsp. ground allspice; 3 ⁄ 4 tsp. dried mint; 1 ⁄ 2 tsp. ground cumin; 1 ⁄ 2 tsp. ground coriander; 1 ⁄ 4 tsp. ground cinnamon; 1 ⁄ 2 medium yellow onion, grated, drained in a strainer; Kosher salt and freshly ground black pepper, to taste

Serves
makes 22 Skewers

TODD COLEMAN

This kafta recipe is adapted from Annia Ciezadlo's Day of Honey (Simon & Schuster, 2011). This recipe first appeared in our May 2011 issue, with the article The World of Satay.

What You Will Need

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Ingredients

8 oz. ground beef chuck
2 tbsp. finely chopped parsley
2 tbsp. finely chopped sun-dried tomatoes
2 tbsp. Aleppo pepper
¹⁄₄ tsp. ground allspice
³⁄₄ tsp. dried mint
¹⁄₂ tsp. ground cumin
¹⁄₂ tsp. ground coriander
¹⁄₄ tsp. ground cinnamon
¹⁄₂ medium yellow onion, grated, drained in a strainer
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Build a hot charcoal fire in a grill. In a large bowl, stir together beef, parsley, tomatoes, Aleppo, allspice, mint, cumin, coriander, cinnamon, onions, salt, and pepper. Form 1 tbsp. beef mixture each around the end of 22 skewers; grill, turning, until lightly charred, about 4 minutes.

Build a hot charcoal fire in a grill. In a large bowl, stir together beef, parsley, tomatoes, Aleppo, allspice, mint, cumin, coriander, cinnamon, onions, salt, and pepper. Form 1 tbsp. beef mixture each around the end of 22 skewers; grill, turning, until lightly charred, about 4 minutes.