Grilled Kafta Kebob

We love Kafta. It is funny when we grill this out all the people that are walking by kind of stop and sniff. It smells amazing as it is cooking. All the spices are delicious! It is so simple to make too. You can top this with tahini from a jar or we make our own tzatziki to top the Kafta with. This is a great dinner served with grilled vegetables and pita, or rice pilaf and a green salad. So many variations for a delicious dinner.

Verdict: This is one of our favorite dinners! To make this even simpler for a weekday meal I used (gasp) boxed rice pilaf that was ready in under 20 minutes and a bagged green salad. You can also serve with warmed pita, tahini, roasted vegetable skewers, your choice.

Grilled Kafta Kebob

Servings: 6-8
Time: 20-25 minutes
Difficulty: easy
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Ingredients:

1 medium onion, quartered
2 large cloves garlic
1 whole bunch parsley, stems removed
1 lb ground beef
1/2 lb ground pork
1 slice of white bread, toasted until browned and soaked in milk until soft
Salt and pepper
1 1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon paprika
tahini or tzatziki to serve if desired

Directions:

In a food processor, chop the onion, garlic, and parsley.
Add the beef, lamb, bread (be sure to squeeze out the milk completely), and the spices. Run the processor until all is well combined forming a pasty mixture.
Prepare a tray with parchment paper.
Remove the meat mixture from the food processor. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Lay the skewer on the prepared tray. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1″ thickness.
Place the kofta kebabs on the well oiled grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes. Check for doneness with a meat thermometer.
Serve the kofta kebabs immediately.