Description
This Flavorful Beef and Lamb Kafta recipe combines ground beef and lamb with aromatic herbs and spices to create a savory Middle Eastern favorite. Perfectly grilled or pan-fried, the kafta are served hot alongside warm pita bread or fluffy rice, making for a delicious and satisfying meal that’s easy to prepare and great for family dinners or entertaining guests.
Ingredients
Scale
Meat Mixture
- 1/2 pound ground beef
- 1/2 pound ground lamb
- 1 small onion, finely grated
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Cooking
- 1 tablespoon olive oil (for grilling or pan-frying)
To Serve
- Pita bread or cooked rice, for serving
- Fresh lemon wedges, for garnish
Instructions
- Combine Ingredients: In a large bowl, mix together the ground beef, ground lamb, grated onion, minced garlic, parsley, mint, cumin, allspice, cinnamon, salt, black pepper, and cayenne pepper if using, ensuring all ingredients are evenly distributed.
- Mix Thoroughly: Use your hands to mix the ingredients until well incorporated and the mixture becomes sticky enough to hold its shape easily.
- Shape Kafta: Divide the meat mixture into 8 equal portions and shape each into an elongated oval or sausage shape around skewers, or form small patties if not using skewers.
- Preheat Cooking Surface: Heat a grill or grill pan over medium-high heat and brush lightly with olive oil. Alternatively, heat a skillet with olive oil over medium heat if a grill is not available.
- Cook Kafta: Place the kafta on the grill or skillet and cook for 4-5 minutes on each side until nicely browned and cooked through, reaching an internal temperature of 160°F (71°C).
- Rest: Remove kafta from heat and allow to rest for a couple of minutes to retain juices.
- Serve: Serve the kafta hot with warm pita bread or cooked rice, and garnish with fresh lemon wedges to squeeze over the top.
Notes
- For a smoky flavor, cook the kafta over charcoal or wood grills if possible.
- Add a pinch of ground coriander or smoked paprika to the meat mixture for extra depth of flavor if desired.
- Leftover kafta can be stored in the refrigerator for up to 2 days and reheated gently before serving.
- To make this recipe gluten-free, serve with rice or gluten-free pita alternatives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
